Food Service Manager

About the Role

This position plans and oversees the activities and personnel of the food service operation under the direction of the Navigation Center Assistant Director. The role serves as the operational lead in the planning, development, and launch of a culinary social enterprise that may include culinary training, workforce development, catering, and other revenue-generating food service activities.

Responsibilities

• Facilitate and direct food service operations to ensure food is prepared in proper amounts, at proper times, according to menu and standardized recipes, and served at proper temperatures, with specified portion size, and in a pleasing manner.
• Collaborate to plan and prepare menus and adjustments for preferences, allergies/intolerances, and diet orders.
• Use and assist in maintaining a standardized food service management system for purchasing, inventory control, standardized recipes development, and nutritional analysis of menus.
• Order food supplies, maintain adequate stock, check invoices against arriving supplies, and verify price and weights.
• Oversee pot/pan and dish room areas to provide staff training and ensure compliance with sanitation procedures and standards.
• Maintain kitchen equipment and provide employee training.
• Set and monitor daily work schedules for food service staff and assign tasks.
• Supervise, evaluate, and recommend disciplinary actions when applicable.
• Evaluate cost reports with the director to maintain costs within budget.
• Identify opportunities to improve efficiency and effectiveness of food service operations.
• Implement and ensure compliance with standards, policies, and procedures for federal, state, and local regulations.
• Lead the day-to-day development and implementation of the culinary social enterprise, including operational planning, workflow development, cost controls, quality assurance, and coordination with internal and external partners.
• Develop, deliver, or coordinate hands-on culinary training, work-based learning, and employment-readiness opportunities for program participants, and assist with tracking participation, skill development, and outcomes.
• Support catering, special events, customer service, production planning, pricing, marketing, and other revenue-generating food service activities associated with the social enterprise.
• Perform other duties as assigned.

Skills & Abilities

• Uphold company principles and represent the agency professionally.
• Organize multiple tasks, establish priorities, and meet deadlines.
• Direct, instruct, and advise staff effectively.
• Accurately record and deliver information while maintaining confidentiality.
• Maintain composure and handle difficult situations tactfully.
• Work effectively with minimal supervision.
• Communicate effectively in written and oral form.
• Operate MS Office applications and other operating systems.
• Demonstrate outstanding organizational and time management skills.
• Skill in research, planning, and statistical methods.
• Experience in business planning, culinary training, workforce development, catering operations, and program implementation.
• Prepare organizational and procedural studies and comprehensive reports.
• Maintain compliance with mandatory training initiatives, competencies, and licensure requirements.

Qualifications

• Associate or Bachelor's degree in nutrition, food service systems management, or a related area.
• Two to three years of progressively responsible experience in dietary services or an equivalent combination of education and experience is strongly preferred.
• Prior experience as a dietary technician preferred.
• Experience with social enterprise development, culinary training, catering operations, workforce development, or employment training programs is preferred.
• Prior supervisory experience required.
• Current Dietetic certification required.
• Valid Class C California Driver's License.

Work Conditions & Environment

The position is typically situated indoors in an institutional kitchen environment. Hazards include:

• Hot water from dishwashers.
• Sharp objects and electrical equipment.
• Wet floors and frequent exposure to warm temperatures.
• Potentially hazardous cleaning supplies requiring necessary precautions.

Moderate to heavy physical conditions include:

• Being on feet most of the time.
• Walking, bending, twisting, stooping, kneeling, crouching, reaching, and handling.
• Pushing and pulling carts and racks.
• Frequently lifting up to 24 lbs; occasionally lifting 25 lbs or more (lifting 35 lbs or more requires an assistive device or physical assistance).
• Ability to drive.

Pay

Pay Range: $70,304.00 - $75,311.40 annually, depending on qualifications and experience. This position is classified as Exempt under the Fair Labor Standards Act (FLSA) and is not eligible for overtime pay.