Food Service Manager-RSW

Career Systems Development Corporation•Roswell, NM

8d•Onsite

About The Position

Responsible for the overall operation of the center Food Service function. Promotes an environment of customer service, hospitality, and student satisfaction.

Requirements

Minimum: Certificate of completion from a culinary arts training program and/or Associates degree in food service management or Culinary Arts.
Extensive institutional food service management experience may be substituted for education.
Must be able to obtain safeserv manager certification.
Knowledge of Federal, State, County and City regulations for legal operation of a food service facility.
Ability to effectively relate to student population.
Knowledge of good nutrition, especially as it relates to youth.
Excellent communication skills, both oral and written.
Knowledge of OSHA regulations.
Must meet State or local food handling requirements, whichever are more restrictive.
Ability to operate office equipment.
Ability to read at a college level.
Ability to write at a college level.

Nice To Haves

Three years broad-based experience in an institutional food service capacity, one of which was in a lead or supervisory position.

Responsibilities

Create and sustain positive working relationships with co-workers.
Adhere to all PRH and CSDC policies and procedures, and the Center Operating Procedures.
Conduct interviews of perspective new employees and make recommendations for, or against hire, based qualifications and experience, in compliance with State laws and Federal laws, and company policy.
Conduct formal performance evaluations for staff under supervision in a timely manner and provides regular and ongoing performance feedback.
Assist in preparing weekly and monthly staff schedule.
Ensure that assigned staff under supervision maintain an orderly, safe, clean, and healthy work environment within areas of responsibility.
Supervise overall operation of the center food service component.
Plan, coordinate, and develop procedures necessary to operate center dining facility effectively, efficiently, and economically.
Plan and coordinate with Purchasing and Finance personnel the purchases of food and foodstuffs.
Assist in preparation of departmental budget.
Maintain a complete inventory file on food and equipment.
Develop a rotating menu in compliance with PRH requirements, coordinate the SGA food committee, complete food surveys with students to ensure students have input into menu planning.
Maintain strict safety/sanitation codes and procedures.
Prepare menus and determine the quantity and quality of all foods ordered.
Submit weekly activity and other reports as required.
Instruct departmental staff in sanitation and safety procedures.
Attend required staff training sessions and ensure staff complete required PRH training as well as SERV safe certification.
Perform other duties as assigned.