Food Service Manager - Detoxification Services

Benefits - Approximate full-time benefits package value = $22,000+:

• Low-cost medical, dental, and vision coverage. Health savings account. 403b retirement plan with employer match (50% match up to 3%).
• Employee Assistance Program for all employees
• 33 paid days off: 11 observed paid holidays, 12 sick days, and 10 vacation days to start. Vacation increases to 12 days after 1 year, 15 days after 2 years, and more at 5 and 9 years of service
  • Sick and vacation time accrue hourly per pay period
• $50,000 in employer-paid life insurance; additional coverage available
• $1,200 annual employer contribution to your Health Savings Account (paid quarterly)
• Employee Referral Program including cash bonuses and paid time off

Position Summary

Essential Duties

• Kitchen management
  • Oversee the meal preparation for three programs: Adult Detox, the Center for Women and Children, and the Theodora. When opened, the upcoming Men’s Mental Health program will also be included. 
  • Create weekly menus for all above-listed programs, including approved substitutions for allergies and dietary restrictions.
  • Post weekly menu in an accessible area for clients.
  • Ensure that a minimum of three days’ worth of meals are always prepared and stored for use. 
  • Coordinate all food orders, pickups, deliveries, and donations (i.e. Bishop’s Storehouse, Sysco, Food Bank, Grocery Rescue, etc.).
  • Order inventory and create an inventory system for food and kitchen supplies, ensuring sufficient stock levels while staying within budget. 
  • Oversee food storage and food handling practices to maintain the kitchen and food service areas according to safe food handling regulations.
  • Maintain and organize the kitchen, food storage locations, signage, and all equipment to ensure all is in proper working order and to meet all Health Department standards.
  • Assist with food preparation, cooking, and cleaning as necessary to support staff and ensure efficient running of kitchen.
  • Oversee kitchen cleanliness to ensure it is always kept at a high standard, including establishing a cleaning schedule and ensuring that regular and deep-cleaning practices are completed routinely.
  • Track and submit for routine maintenance on kitchen equipment and submit timely maintenance requests to manage the equipment as best as possible.
  • Manage monthly budget appropriately.
  • Managing vendor, delivery, and community partner relations regarding food donations, deliveries.
  • Arrange for food pickup or delivery to off-site programs CWC and Theodora.
• Staff Management
  • Conduct all hiring, performance evaluations, and disciplinary processes of kitchen staff.
  • Develop and maintain training handbook.
  • Conduct training and program orientation for all kitchen staff.
  • Provide on-going training as needed.
  • Maintain staff schedule and ensure there is staff coverage necessary for kitchen efficiency.
  • Meet with staff monthly to provide support and feedback for on-going development, and thoroughly document meetings.
  • Complete payroll and pay-related functions in a timely manner.
  • Ensure all staff members remain current and up to date on necessary food service certifications and agency trainings.
  • Ensure that all paperwork related to staff is updated, maintained, and organized.
  • Create and set a backup kitchen schedule.
• Licensing and Compliance
  • Hold a current ServSafe certification.
  • Submit menus and receive dietician/nutritionist approval annually.
  • Maintain all health department and county licensing as required.
  • Manage annual food bank inspection.
  • Manage health department inspections and complete any required follow-up in a timely manner.
• Clients
  • Conduct training and administer Food Service test to all client volunteers to teach safe food handling practices and document participation in the client record.
• Policy and Procedure  
  • With the assistance of the program directors, develop, evaluate, and implement kitchen policies, procedures, and practices and keep them up to date.

Secondary Duties

• Attends work on a punctual, regular, and predictable basis.
• Proactively expand and integrate knowledge of community resources.
• Participate in various meetings and training as needed.
• Obtain and maintain CPR and First Aid Certification
• Clear understanding of and adherence to Federal Confidentiality and HIPAA laws.
• Treat clients and coworkers with respect and adhere to professional boundaries.
• Perform other functions as necessary or assigned.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must possess a high school diploma or GED and ServSafe Certification. At least three (3) years experience in food service for large groups and two (2) years experience managing a staff or any combination of education, experience, and training which provides the following knowledge, skills and abilities, including but not limited to:

• Three (3) years’ experience in food service for large groups; understanding of the principles and methods of planning and preparing meals in large quantity.
• Knowledge and understanding of all state licensing requirements for food service within a residential facility.
• Knowledge and understanding of food safety procedures and requirements.
• Excellent verbal and written communication skills.
• Ability to use computer, phone, copy machine, and other office equipment to complete work tasks.
• Ability to interact in a professional manner with a diverse workforce, clients, and the public.
• Excellent organizational skills and attention to detail.
• Maintain appropriate, professional boundaries with clients, volunteers, and co-workers.
• Remains calm and responds appropriately in crises.
• Ability to maintain confidentiality of information.
• Ability to prioritize multiple tasks; flexibility to respond to changes.
• Must be at least 21 years of age, possess a current driver’s license, have a good driving record and be insurable on the agency liability policy.
• Punctual and dependable attendance.
• Mandatory CPR and First Aid Certifications
• Must pass pre-employment drug screen and criminal background check.