Food Services Program Manager

CARDEA HEALTH•Piedmont, CA

1d•$110,000 - $135,000•Onsite

About The Position

Cardea Health is a non-profit organization dedicated to providing compassionate health care to marginalized populations. Our mission is to create and support programs that protect the health and autonomy of vulnerable individuals and promote equity and social justice to improve the well-being of our entire community. We provide medical support to populations that experience homelessness. At Cardea, we are dedicated to creating a workplace that celebrates diversity and actively seeks to include underrepresented communities. We believe that diversity drives innovation and fosters a more dynamic, inclusive, and productive work environment. We actively encourage individuals from underrepresented backgrounds to apply for our open positions. We value your unique perspectives, experiences, and talents, and we are committed to providing equitable opportunities for growth and advancement. Join us in building a team that reflects the rich diversity of our society and let's make a positive impact together. The Food Services Program Manager is a leadership position responsible for oversight of food service operations across Cardea Health's transitional housing sites. This role reports directly to the Director of Operations and is crucial for providing three nutritious and medically appropriate meals a day to all residents. The manager will lead a team of food services professionals, ensuring all meals are prepared and served in a safe and compliant manner. The ideal candidate is an experienced culinary professional with a strong background in institutional or large-scale food service management and a passion for serving vulnerable populations. Currently, we provide approximately 1200 meals daily across our sites. The Food Services Program Manager will be responsible for working with their team to scale up to approximately 2100 meals daily across existing and new sites and building out existing and new spaces for increased safe, reliable meal services.

Requirements

Bachelor's degree in Culinary Arts, Hospitality Management, Nutrition, or a related field. Relevant professional certifications (e.g., ServSafe Manager) are required
Minimum of 3-5 years of experience in a food service management role, preferably in a nonprofit, healthcare, or institutional setting
Proven experience with large-scale meal preparation (for 50+ people) and managing a diverse team
Knowledge of special diets and nutritional needs for individuals with complex medical conditions
Strong organizational skills and attention to detail, with a focus on hygiene and safety
Excellent verbal and written communication and leadership abilities
A strong commitment to the mission of Cardea Health and serving vulnerable populations.
Strong leadership skills, including team building
Excellent organizational skills and attention to detail
Excellent time management skills with a proven ability to meet deadlines
Ability to function well in a high-paced and at times stressful environment
Display resilience and resourcefulness in tackling tasks and finding solutions
Must provide proof of COVID vaccination or willing to be vaccinated
Compliance with all company policies
Proficiency in Microsoft Office Suite is required
Applicants may be required to take a background check after a conditional offer is made. Pursuant to State and local Fair Chance Ordinances we will consider employing qualified applicants with arrest and conviction records
Must be at least 18 years old

Responsibilities

Menu and Meal Planning: Manage food services team in developing and managing a rotating menu that provides nutritious and appealing meals for residents. Ensure all menus are adaptable to meet specific dietary restrictions and medical needs (e.g., low-sodium, diabetic-friendly, pureed diets), working in collaboration with medical staff as needed
Operational Management: Oversee all aspects of meal preparation, service, and delivery. Maintain strict adherence to food safety, sanitation, and hygiene standards. Manage inventory, including ordering, receiving, and storage of all food and kitchen supplies, ensuring cost-effectiveness and minimal waste
Team Leadership: Recruit, train, schedule, and supervise a team of food service workers. Foster a positive and collaborative work environment, providing ongoing coaching and performance feedback. Conduct regular team meetings to review goals, discuss challenges, and share best practices
Safety and Compliance: Enforce all local, state, and federal health and safety regulations, including those from the Department of Public Health. Ensure all staff are properly trained and certified in food handling and safety procedures. Conduct regular kitchen inspections to maintain compliance
Budgeting and Reporting: Manage the food services budget, tracking expenditures and identifying opportunities for efficiency. Prepare regular reports on food costs, inventory levels, and program performance for the Director of Operations