Food Manager

Scope of Position

This position will require managing the overall operations of the Salvation Army kitchen, planning meals for students, ensuring the safe and sanitary preparation of meals, and adhering to federal, state, and local guidelines. This includes tasks such as ordering and receiving food, preparing and serving meals, maintaining inventory, and ensuring compliance with food safety regulations.

Essential Duties And Responsibilities

• Food Preparation and Serving: Preparing and serving meals according to established recipes, adhering to portion sizes, and ensuring quality and consistency.
• Food Safety and Sanitation: Maintaining a clean and safe kitchen environment, implementing and enforcing food safety protocols, and ensuring compliance with health regulations.
• Inventory Management: Ordering food and supplies, maintaining accurate inventory records, and ensuring adequate stock to meet needs.
• Menu Development and Costing: Developing menus that meet nutritional guidelines and cost-effectively utilizing resources.
• Record Keeping: Maintaining accurate meal counts, inventory records, and other relevant paperwork.
• Compliance: Adhering to state and federal regulations and local health codes related to food service and safety.
• Communication: Collaborating with front-of-house staff, students, and school personnel to ensure smooth operations and address any needs.
• Problem Solving: Responding to suggestions, complaints, and requests from school staff and students; investigating and reporting accidents promptly.

Physical Requirements

• Physical Strength: Lifting and moving objects is a frequent task, often requiring the ability to lift up to 40 pounds.
• Physical Mobility: Standing and walking for extended periods are common requirements, especially during meal service.
• Communication: Clarity of speech and hearing, or the ability to effectively communicate using other methods, is crucial for following verbal instructions and interacting with staff.
• Vision: Good vision is needed for comprehending written instructions, observing food preparation, and maintaining hygiene standards.
• Dexterity: Manual dexterity is required to operate kitchen equipment and tools, as well as cash machines.
• Safety and Cleanliness: School kitchen managers must be able to maintain a safe and clean kitchen environment, adhering to food safety regulations.

Working Conditions

• Kitchen managers work in kitchens that can be crowded and hot, with exposure to ovens and other heated equipment.
• Physical Demands: Need to be able to lift and carry moderately heavy objects, stand for long periods, and use their hands and fingers to operate kitchen equipment and computers.
• Hazards: Common hazards include exposure to heat from ovens, very hot foods, equipment, and metal objects, as well as sharp knives and slicers. They may also be exposed to cleaning chemicals and fumes.
• Other Demands: Kitchen managers also need to be able to communicate effectively, both in person and over the phone, and they may need to work with computers and other equipment.