Regional Food Services Manager

Centerstone•Nashville, TN

4d•$48,300 - $67,700•Hybrid

About The Position

The Regional Food Services Manager oversees all food service operations across eight Centerstone Peer Support and PSR locations, which serve hot and cold congregate meals to approximately 240 adult clients daily. This role ensures strict compliance with USDA nutrition standards, follows FDA Model Food Code, and TDMHSAS Licensure. The Manager acts as the technical authority on food safety, spearheads staff training, manages multi-site logistics, and guarantees that meal documentation supports critical federal grants and reimbursements.

Requirements

High school diploma or GED required.
Two years of relevant experience managing food service operations, institutional catering, or adult day program meal services.
Must hold and maintain a current Certified Food Protection Manager (CFPM) credential accredited by ANAB-CFP.
Deep understanding of the FDA Food Code and recordkeeping requirements.
Exceptional organizational and documentation skills to support grant compliance, paired with the ability to train and motivate peer support staff in a clinical mission-driven environment.

Responsibilities

Ensure all kitchens strictly adhere to the FDA Model Food Code
Conduct continuous monthly self-inspections across all sites to ensure compliance and implement immediate corrective actions for any failed checks.
Oversee pest control, chemical safety, and kitchen safety protocols, including prompt responses to any foodborne illness complaints or imminent health hazards.
Design weekly menus that align with the Dietary Guidelines for Americans and the USDA Child and Adult Care Food Program (CACFP) adult meal pattern.
Ensure the safe preparation of modified diets, including low-sodium and diabetic-friendly meals.
Maintain strict allergen management protocols and ensure safe cross-contamination prevention strategies.
Oversee the real-time completion of all required food service logs across the 8 sites
Ensure proper retention of all temperature, cleaning, and training records to satisfy any audit requirements.
Direct the onboarding of all new food service staff and participating peer specialists, verifying their competency in handwashing, thermometer use, and sanitation before unsupervised work.
Deliver a rolling monthly in-service training curriculum covering topics such as the Big Six Pathogens, employee health reporting, time/temperature controls, and allergen management.
Ensure that each site maintains an active Person in Charge (PIC) on every shift who can demonstrate food safety knowledge to health inspectors.
Govern safe food transport protocols, ensuring all transported food stays out of the temperature danger zone (41°F to 135°F) in insulated carriers and that transport logs are maintained.
Manage inventory using First In, First Out (FIFO) methods, oversee vendor deliveries, and track program waste to adjust production and control costs.