FOOD SERVICE MANAGER 1 - 10062026-81599

Opening Date/Time: 10/06/2026 12:00AM Central Time; Closing Date/Time: 10/12/2026 11:59PM Central Time; Location: Louisville, TN (McGhee Tyson Air National Guard Base); Department: Military.

About the role

Under direction, is responsible for supervisory food service managerial work of average difficulty; and performs related work as required. An employee in this class is responsible for directing all professional and sub-professional staff at a food service installation preparing and serving of a high volume of meals per day. This class differs from that of Food Service Assistant Manager 2 in that an incumbent of the latter is not assigned to manage a high-volume meal preparation installation and usually reports to an incumbent of this or a higher class. This class differs from that of the Food Service Manager 2 in that an incumbent of the latter is responsible for managing all operations at an installation preparing and serving a very high volume of meals per day and supervises a larger staff.

Responsibilities

• Directs subordinate staff relative to their job performance requirements.
• Prepares and maintains all required food service records as required by policy and procedure.
• Instructs offenders about work requirements for assigned duties in order to meet requirements set by policy and procedures.
• Ensures that food quality and consistency meets required guidelines and is appropriate for serving.
• Coordinates the work of staff on assigned shifts in order to accomplish food preparation requirements.
• Checks food and product inventory levels against use and production reports to detect and prevent loss and waste.
• Develops, checks, and maintains food service staff's work schedules in order to meet food service production operations needs.
• Analyzes payroll reports to evaluate labor costs and controls.
• Analyzes food production and purchasing records to determine the status and any problems relative to food cost control.
• Monitors on an on-going basis all factors involved in direct costs of food services operations.
• Estimates the amount of product needed to meet food production needs.
• Estimates the time and special staff requirements needed for food preparation and food delivery for special events.
• Inspects tools and equipment for safety and proper operation in order to take corrective action if needed.
• Inspects food deliveries for quality and quantity.

Qualifications

Education and Experience: Education equivalent to completion of two years of coursework at an accredited college or university in dietetics, food service systems administration, or other pertinent field and