Food Services Manager (4858)

THE SALVATION ARMY•Denton, NC

9d•$18 - $20•Onsite

About The Position

This position is located at Camp Walter Johnson in Denton, NC. Supervisory Responsibilities (40%) Plans, schedules, assigns, and supervises the work of subordinate personnel; trains and instructs employees in the proper methods and procedures; monitors work in progress and upon completion to ensure compliance with recipes, quality standards and health regulation; conducts performance evaluations and provides salary and hiring/firing recommendations. Develops, administers, and monitors the departmental budget working. Position will serve as a day-time, evening or weekend manager for the entire facility along with the rest of the full-time professional staff. This includes “Manager on Duty” responsibilities. Supervises and monitors the cooking and presentation of meals to ensure compliance with recipes and health standards; ensures appropriate utilization of surplus and leftovers. Food Coordination Responsibilities (25%) Purchases food and commodities in appropriate quantities and at economical prices; monitors expenditures to ensure compliance with the food budget. Plans menus and selects recipes ensuring nutritionally balanced meals. Supervises the maintenance and organization of the food and kitchen supplies inventory; ensures inventory is maintained at adequate level and that food is properly rotated and discarded when necessary. Coordinates arrangements and supervises activities for special events. Kitchen Implementation Responsibilities (20%) Cleans, cooks, and prepares a variety of foods and beverages utilizing kitchen equipment, utensils, and supplies in accordance with acceptable and economical cooking methods. Ensures that enough food is prepared based on the number of people to be served and that food is prepared in a timely manner as scheduled. Serves food and beverages in a presentable manner; prepares plates for infants or persons requiring additional assistance. Administrative Responsibilities (10%) Prepares and maintains statistical records of meals serviced and donations received. Creates, maintains, and updates reports as required. Liaison Responsibilities (5%) Serves as liaison to food service vendors, the food bank, and external contacts; builds and maintains relationships with each. Other Responsibilities: Drives to pick up supplies and food orders from the food bank as needed. Performs other duties as assigned.

Requirements

Knowledge of the principles and practices of food preparation and management
Knowledge of proper cooking methods and procedures
Knowledge of meal planning techniques
Knowledge of acceptable food storage and cleaning techniques
Knowledge of the principles and practices of budget preparation and administration
Ability to lead, motivate, supervise and evaluate the work of subordinate employees
Ability to plan and cook nutritional, tasteful, and safe food for large groups in a timely manner
Ability to ensure kitchen appliances are properly operated and maintained
Ability to order food and kitchen supplies in an economical manner and to maintain an adequate level of inventory
Ability to ensure kitchen operations conform with local, state, and federal health regulations
High School Diploma or G.E.D.
Five years progressively responsible experience in food service management with at least one year experience in a supervisory capacity, or Any equivalent combination of training and experience which provides the required knowledge, skills and abilities
Valid State Driver’s License
Food Manager’s Certification (or ability to obtain within established timeframe)

Responsibilities

Plans, schedules, assigns, and supervises the work of subordinate personnel
Trains and instructs employees in the proper methods and procedures
Monitors work in progress and upon completion to ensure compliance with recipes, quality standards and health regulation
Conducts performance evaluations and provides salary and hiring/firing recommendations
Develops, administers, and monitors the departmental budget working
Serves as a day-time, evening or weekend manager for the entire facility along with the rest of the full-time professional staff. This includes “Manager on Duty” responsibilities
Supervises and monitors the cooking and presentation of meals to ensure compliance with recipes and health standards
Ensures appropriate utilization of surplus and leftovers
Purchases food and commodities in appropriate quantities and at economical prices
Monitors expenditures to ensure compliance with the food budget
Plans menus and selects recipes ensuring nutritionally balanced meals
Supervises the maintenance and organization of the food and kitchen supplies inventory
Ensures inventory is maintained at adequate level and that food is properly rotated and discarded when necessary
Coordinates arrangements and supervises activities for special events
Cleans, cooks, and prepares a variety of foods and beverages utilizing kitchen equipment, utensils, and supplies in accordance with acceptable and economical cooking methods
Ensures that enough food is prepared based on the number of people to be served and that food is prepared in a timely manner as scheduled
Serves food and beverages in a presentable manner
Prepares plates for infants or persons requiring additional assistance
Prepares and maintains statistical records of meals serviced and donations received
Creates, maintains, and updates reports as required
Serves as liaison to food service vendors, the food bank, and external contacts
Builds and maintains relationships with each
Drives to pick up supplies and food orders from the food bank as needed
Performs other duties as assigned