Food Service Manager-RSW

About the role

Responsible for the overall operation of the center Food Service function. Promotes an environment of customer service, hospitality, and student satisfaction.

Responsibilities

• Create and sustain positive working relationships with co-workers.
• Adhere to all PRH and CSDC policies and procedures, and the Center Operating Procedures.
• Conduct interviews of prospective new employees and make hiring recommendations based on qualifications and experience, in compliance with State and Federal laws and company policy.
• Conduct formal performance evaluations for staff under supervision in a timely manner and provide regular and ongoing performance feedback.
• Assist in preparing weekly and monthly staff schedules.
• Ensure assigned staff maintain an orderly, safe, clean, and healthy work environment within areas of responsibility.
• Supervise overall operation of the center food service component.
• Plan, coordinate, and develop procedures necessary to operate the center dining facility effectively, efficiently, and economically.
• Plan and coordinate with Purchasing and Finance personnel the purchases of food and foodstuffs.
• Assist in preparation of departmental budget.
• Maintain a complete inventory file on food and equipment.
• Develop a rotating menu in compliance with PRH requirements, coordinate the SGA food committee, and complete food surveys with students to ensure student input into menu planning.
• Maintain strict safety/sanitation codes and procedures.
• Prepare menus and determine the quantity and quality of all foods ordered.
• Submit weekly activity and other reports as required.
• Instruct departmental staff in sanitation and safety procedures.
• Attend required staff training sessions and ensure staff complete required PRH training as well as SERV Safe certification.
• Perform other duties as assigned.

Requirements

• Minimum: Certificate of completion from a culinary arts training program and/or Associates degree in food service management or Culinary Arts. Extensive institutional food service management experience may be substituted for education.
• Must be able to obtain ServSafe Manager certification.
• Preferred: Three years broad-based experience in an institutional food service capacity, one of which was in a lead or supervisory position.

Knowledge

• Knowledge of Federal, State, County and City regulations for legal operation of a food service facility.
• Ability to effectively relate to student population.
• Knowledge of good nutrition, especially as it relates to youth.
• Excellent communication skills, both oral and written.
• Knowledge of OSHA regulations.
• Must meet State or local food handling requirements, whichever are more restrictive.

Physical Requirements

• Frequently: Sitting, seeing, hearing, speaking.
• Occasionally: Standing, walking, bending, stooping, squatting, flexibility.
• Seldom: Climbing, lifting 50 pounds, carrying, kneeling, pushing/pulling, running, driving.

Environmental Demands

• Equipment: Ability to operate office equipment.
• Work Alone: Occasionally works alone.
• Work With Others: 85% of time spent working and interacting with team and other departments.
• Reading: Ability to read at a college level.
• Writing: Ability to write at a college level.