Food Service Manager- Norfolk Veterans Home

State of Nebraska•Norfolk, NE

2d•Onsite

About The Position

The Food Service Manager performs skilled supervisory work involving the serving, planning, procurement, and preparation of meals and food items in the food service department, following facility policies and procedures and federal and state regulations. The position also performs regular administrative and supervisory tasks. The manager provides leadership and guidance to ensure food quality and presentation, safety, and sanitation standards are met. Duties include ordering weekly food supplies; reviewing members’ nutrition-related plans of care and addressing concerns; processing diet orders and changes and maintaining records; gathering and entering information for the Material Data Set within established timelines; and supervising food preparation and service in the kitchen and dining room to ensure menus are followed. The manager assists with hiring, trains and supervises employees, maintains personnel records, and conducts performance evaluations. The scheduled hours are 11:15 a.m. to 7:45 p.m., with an every-other-weekend rotation. The stated wage is $27.851 per hour, consisting of a $24.851 base rate and a $3 hourly differential.

Requirements

Bachelor’s degree from an accredited university with emphasis in Foods and Nutrition, Institutional Management, or a related area; OR post-high-school coursework or training in a related area plus four years of experience in food service activities, including one year in a responsible supervisory or management capacity.
Knowledge of large-scale food service functions, food planning, preparation and serving techniques, and food service safety and sanitation codes.
Skill in motivating, coaching, and supervising employees.
Effective oral and written communication skills.
Ability to work effectively in public and in a team atmosphere, and to make independent decisions.
Ability to operate basic office equipment and proficiency with email, Word, Excel, Outlook, and food service software.
Ability to collect, organize, and present data in report form.

Responsibilities

Plan, procure, prepare, and serve meals and food items in accordance with facility policies, procedures, and federal and state regulations.
Provide leadership and guidance to ensure food quality, presentation, safety, and sanitation standards are met.
Maintain orders for weekly food supplies.
Review members’ plans of care related to nutritional status and address concerns to improve nutritional status and eating functions.
Process new diet orders and diet changes and maintain records.
Gather and enter information related to the Material Data Set within established timelines.
Supervise food preparation and serving procedures in the kitchen and dining room, ensuring menus are followed.
Assist with hiring employees; train and supervise employees; maintain personnel records; and conduct performance evaluations.
Perform regular administrative and supervisory tasks.