Food Service & Sanitation Manager

Essential Functions

• Trains and provides work direction to food service staff as required.
• Serves up to three meals each for residential programs, day groups, summer camp, rental groups and staff following professional food service standards and USDA nutritional guidelines.
• Makes reasonable accommodation for special dietary needs.
• Works with staff and participants to insure customer satisfaction with the food services provided.
• Plans weekly menus that offer variety and meet nutritional guidelines.
• Chooses menu items that minimize processed food options and emphasizes quality.
• Plants food and supply orders and tracks inventory.
• Receives, verifies and stocks incoming food and supplies.
• Launder all food service related linens.
• Contributes to and updates kitchen operating manual.
• Maintains all work areas in a clean and sanitized manner following Illinois Department of Health and Winnebago County Health Department sanitation guidelines.
• Develops and follows a general sanitation program that includes heavy cleaning and maintenance for oven, dishwasher, equipment storage areas, pantry, refrigerators and freezers, washroom, toilets, etc.

Compliance

• Maintains compliance with all health department codes.

Requirements

• High School Diploma, Culinary Arts, Food Science and Nutrition, or related field and 2 – 3 years of related work experience.
• Must have Food Sanitation Certificate or obtain within 3 months.

Critical Skills, Knowledge, And Abilities

• Winnebago County Sanitation Certificate.
• Proficient in written and oral communication.
• Knowledge of Park District policies and procedures.
• Facility Management Skills.
• Maintains current First Aid, CPR and AED certifications.
• Proficient in facility equipment use.
• Practical knowledge of chemicals and how to use them safely.

Physical Requirements

• Medium Work.
• Exerting up to 50 pounds of force occasionally.
• Exerting up to 20 pounds of force frequently.
• Exerting up to 10 pounds of force constantly to move objects.

Work Environment

• Noise/Vibrations/Equipment hazard – equipment, fans.
• Temperature extremes/Dampness – working in kitchen.
• Equipment hazard – burns on stove, grill and oven.
• Dangerous chemicals – cleaning supplies.
• Significant work pace/pressure – coordinating multiple tasks, monitoring safety/travel.