Temporary Food Service Manager

Covenant House Illinois•Chicago, IL

17d•$70,000 - $75,000•Onsite

About The Position

The Food Service Manager coordinates, supervises, and directs kitchen operations at Covenant House Illinois, maintaining high-quality food options and services in collaboration with the Chief Operating Officer. The role oversees safe and healthy kitchen practices, inventory, menus, recipes, food preparation, sanitation, and kitchen policies and procedures. It also coordinates kitchen volunteers, trains and mentors staff and volunteers, and supports food needs for Wellness. The position is on-site based on organizational needs and is performed in person.

Requirements

High school diploma required.
Certified in safe food handling and hold a Food Manager Certification.
Demonstrated ability to lead and direct a team.
Ability to work with volunteer teams.
Ability to respond quickly in a dynamic and changing environment.
Knowledge of cost analysis, fiscal management, and budgeting techniques.
Ability to prepare diets from Latin, African American, and Kosher cultures.
Understand and comply with all agency policies and procedures.
Build rapport, practice active listening, and work with individuals from varied cultural backgrounds while embracing differences in behavior and lifestyle choices.
Ability to maintain confidentiality.
Able to accommodate a wide range of physical activity, including lifting bags or boxes up to 40 pounds, standing, kneeling, climbing stairs, and carrying large pots of hot food.
Pass federal, state, and local background check investigations.

Nice To Haves

Bachelor’s degree in Business Management, Culinary Arts, or Hospitality.
Three to five years of management experience in the hospitality or restaurant industry.
Experience working with youth, preferably in a residential setting.
Knowledge of dietary needs for people with advanced disease.

Responsibilities

Oversee kitchen operations and ensure healthy and safe work practices.
Order inventory and create an inventory system for kitchen supplies, maintaining sufficient stock levels.
Create, review, and update menu options for youth.
Establish, implement, and communicate menu and recipe requirements.
Serve as the first point of contact for kitchen volunteers and collaborate on scheduling, coordination, and training.
Mentor and orient new kitchen staff and volunteers.
Provide ongoing kitchen training and knowledge transfer to kitchen teams.
Ensure safe storage and disposal of food and beverages.
Ensure preparation and cooking stations are appropriately stocked.
Notify the Chief Operating Officer of repairs or maintenance needed for kitchen appliances and equipment.
Enforce proper sanitation and food preparation practices and procedures.
Develop and maintain policies and procedures related to kitchen coordination.
Create menus and grocery lists and coordinate volunteers for Wellness food needs.
Adhere to all organizational policies and procedures.
Perform other duties as assigned.