Food Services Manager (4839)

SALVATION ARMY•Richmond, VA

8d•$20 - $23•Onsite

About The Position

This position is responsible for: Plans, coordinates, supervises and evaluates the day-to-day operations of a food services program; plans and develops menus; purchases food and maintains an adequate level of inventory for program needs; prepares and administers a food budget; ensures food service program operates in compliance with health standards and regulations; supervises, schedules, evaluates, and participates in the work of kitchen personnel including the cooking and serving of meals.

Requirements

High School Diploma or G.E.D. preferred, AND Two years progressively responsible experience in food service management with at least six months experience in a supervisory capacity, OR Any equivalent combination of training and experience which provides the required knowledge, skills, and abilities.
ServSafe Food Handling Certification
Valid State Driver's License
Ability to meet attendance requirements.
Ability to read, write, and communicate the English language.
Ability to cook, taste, and smell food.
Ability to exemplify emotional maturity, stability, and dependability.
Bi-annual TB tests and criminal background checks are required.

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 regulations; conducts performance evaluations and provides salary and hiring/firing recommendations.
Supervises and monitors the cooking and presentation of meals (breakfast, lunch, afternoon snack) to ensure compliance with recipes and health standards; ensures appropriate utilization of surplus and leftovers; ensures all food served for each meal is maintained at appropriate serving temperatures.
Supervises the maintenance, storage, 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.
Supervises and ensures the ongoing maintenance of all nutrition records and invoices; ensures that meal counts are taken prior to food preparation; ensures that food inventory and equipment inventory is maintained and current; prepares and maintains statistical records of meals served and donations received.