Food Service Manager

About the role

Assist the Director of Nutrition Services in the development of menus for residential homes and plan meals that can be prepared, packaged and stored, and served either fresh or upon re-heating. Manage the daily operations of the Dautel Nutrition Center, meal preparation, and meal delivery.

Responsibilities

• Oversee the planning and preparation of nutritionally balanced meals and snacks.
• Plan meals for 100+ individuals utilizing Microsoft Excel and InfoservDD.
• Assure the meals are prepared and delivered in compliance with safe food handling practices.
• Assure knowledge of and compliance with all special diets.
• Monitor and evaluate operational costs in conjunction with the Director of Nutrition Services to ensure consistent food, labor, and supply costs.
• Oversee the inventory, ordering, storage, preparation, and handling of food, equipment, and supplies, working with the Director of Nutrition Services to arrange for the routine maintenance, sanitation, and upkeep of the Dautel Nutrition Center, its equipment and facilities compliant with federal, state, and local regulations.
• Maintain inventory of food, food production supplies, and cleaning/sanitizing supplies.
• Order food and kitchen supplies consistent with menus and resident counts.
• Maintain high standards of cleanliness, sanitation, and safety.
• Clean and maintain all food-service areas, including kitchen, dining hall, storage, kitchen garbage, and recycling.
• Inspect equipment and ensure equipment is repaired as necessary. Report needs/concerns to the Director of Nutrition Services.
• Promote practices that seek to reduce waste, reuse items, and recycle as much as possible in compliance with health and safety standards.
• Manage all kitchen staff, supported individuals, and volunteers as they perform food service duties compliant with federal, state, and local food service regulations.
• Monitor and evaluate employee performance working with the Director of Nutrition Services to provide performance feedback.
• Ensure all kitchen staff, supported individuals, and volunteers receive adequate training for the tasks they will carry out.
• Plan, coordinate, schedule and supervise the work of other food service staff.
• Attend and participate in staff meetings, training sessions, and events as requested.

Requirements

• High school diploma or equivalent
• Bachelors Degree in a culinary field or nutrition preferred
• Food Service Manager Certification (ServSafe)
• Two years of supervisory experience strongly preferred
• Five years of experience working in a kitchen setting
• Two years of experience in a food service operation serving a population of individuals with specialized medical and/or nutritional needs preferred

Skills

• Manages inventory efficiently, accurately, and in a cost-effective manner
• Intermediate proficiency in Microsoft Excel including the ability to organize data
• Knowledge of federal, state, and local food safety guidelines
• Knowledge of the use and management of kitchen equipment
• Ability to prepare, cook, and store meals in varying quantities and with adherence to portion and dietary guidelines
• Ability to supervise in a positive work environment through coaching, recognition, and collaboration
• Ability to handle multiple tasks
• Must be able to lead, support, and contribute to team goals

About St. Louis Arc

The St. Louis Arc is a non-profit organization that provides support and services to more than 4,500 people with intellectual and developmental disabilities each year. Known for the quality of our staff and culture, the St. Louis Arc was recently recognized as one of the Top 3 Best Places to Work in the “Big Companies” category by St. Louis Business Journal.