Manager, Food Service

MnTC•Buffalo, MN

14d•Onsite

About The Position

Play a critical role by working in our food service department! Be the backbone of hope and healing. At Minnesota Adult & Teen Challenge, every role matters in helping people overcome addiction and find a new path forward. Whether you’re working directly with clients or supporting behind the scenes, your contributions make recovery possible. In return, we offer a values-driven workplace, supportive managers, and opportunities to grow. That commitment has earned us recognition from Newsweek as a Best Addiction Treatment Center and seven straight Star Tribune Top Workplace awards. Job Summary - Food Service Manager Ensure that the Food Service staff provide quality meals to the clients in accordance with the state laws, and that the kitchen meets all safety requirements.

Requirements

High School diploma or GED required or equivalent combination of education and experience.
3-5 years of Food Service supervisory experience in an institutional setting.
Documented one year freedom from chemical use problems.
Possession of a valid driver’s license and a clean driving record that will be accepted by this organization’s vehicle insurance carrier.
Ability to successfully complete background check process.
Food service supervisory experience in an institutional setting.
Highly organized and able to effectively delegate work to appropriate staff.
Exceptional ability to manage multiple tasks with competing deadlines.
Ability to manage people and processes to achieve organizational goals.
Ability to remain on task and follow through projects to their completion.
Ability to remain on task while facing frequent interruptions.
Excellent written and verbal communication skills.
Demonstrate MnTC's mission, Culture of Honor, core values, and Putting Honor in Action principles through daily interactions, fostering a welcoming, respectful, and relationship-centered environment.

Responsibilities

Orders food and other supplies with concern for cost and quality.
Coordinates and ensures food pickup of donated items. Maintains a list of food donors and contacts as the need arises.
Directs and maintains clean orderly storage of food and supplies. Stores food in a way to minimize waste.
Regularly inventories all kitchen supplies and maintains a record of all available food and their storage locations.
Responsible for maintaining Food Service Manager’s Certification requirements as outlined by the State of MN of Environmental Health and the National Restaurant Association.
Ensures that the kitchen is inspected daily for conformance to government and safety and sanitation requirements.
Regularly inspects each kitchen storage area and ensures that all discrepancies are corrected.
Ensures that all kitchen staff maintain personal hygiene.
Responsible for developing the Hazard Analysis Critical Control Point Safety Procedures (HACCP) Manual to: (1) Identify the foods which are most likely to cause food borne illness, assess the hazards and risks and identify the Critical Control Points (CCPs); (2) Ensure that the CCPs are placed behind the menus used in the kitchen and are available for health inspection upon request; (3) Maintain continued oversight to ensure safety in food preparation and handling.
Ensures that the temperatures for all refrigerators and freezers are checked and recorded daily.
Reviews the program schedule and activities, also client number information to determine meals and quantities of food needed.
Schedules delivery of food and supplies from local vendors.
Ensure that the daily menu is prepared at least one week in advance and retains the menus for a minimum time period of one (1) year.
Prepares work schedules for kitchen personnel to ensure workers for each meal and the cleanup afterwards.
Prepares food and oversees and coordinates the work of other employees, interns, and clients engaged in preparing meals to ensure adherence to recipes and quality standards.
Conducts meetings and training sessions for all those who are assigned to work in the kitchen.
Plans meals that are not only nutritionally adequate and adequate calorie-wise, but also appetizing.
Serves or oversees the serving of food and ensures proper portions of food are served.
Ensures that each program is given the appropriate amount of food and that it is transported to their respective locations on time.