Food Services Manager

Responsibilities

• Provides Food Services instruction to assigned clients toward building proficiency in institutional cooking and subordinate staff.
• Designs and implements outcome-oriented Food Services' certification program/curriculum.
• Communicates clients' progress/status to Vocational Rehabilitation Counseling staff and Case Managers.
• Keeps accurate educational records including attendance, incident reports, test scores, progress reports, and report cards.
• Evaluate and order new educational materials within the guidelines of established purchasing protocols.
• Supervises and trains clients who perform as instructional aides.
• Supervises, trains, appraises, and counsels subordinate staff.
• Affords vocational staff in evaluating clients' work readiness.
• Counsels on conducting research, planning, and implementing educational field trips, seminars, lectures, and special events germane to Food Services instruction.
• Participates in professional seminars and in-service training, keeping abreast of current educational trends.
• Teaches Food Service classes with an emphasis on individualized instruction.
• Actively participates in all appropriate staff meetings including case conferences, community meetings, and departmental staff meetings.
• Maintains ethical standards of conduct in interactions with clients and co-workers.
• Ensures that all food service operations comply with health and safety codes while adhering to the agency menu plan.
• Ensures meals are prepared and served (breakfast, lunch, and dinner) according to Department of Health regulatory guidelines and in a timely manner.

Qualifications

• Food Handling Certificate (NYC-based programs)
• High School Graduate or GED
• Completion of an approved Culinary school training program
• At least Three (3) years of Food Service experience with at least Two (2) years in a supervisory capacity
• Experience working with substance use and mental health populations
• Good understanding of various cooking methods, ingredients, equipment, and procedures
• Demonstrates creativity in design coursework that simultaneously provides competitive marketability for class participants
• Ability to adjust communication style to match that of staff and clients receiving instruction
• Computer literacy
• Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds
• Familiar with best practices
• Good interpersonal skills to interact effectively with clients and staff