Senior Program Coordinator Food Service Manager

This position will plan and oversee the activities and personnel of the food service operation under the direction of the Navigation Center Assistant Director.

Responsibilities

• Oversee food purchasing and inventory control.
• Supervise food production and service for the center.
• Ensure food production complies with standardized recipes, portion control guidelines, and quality standards.
• Manage staff, review and update kitchen procedures.
• Implement and maintain quality, cost control, safety, and sanitation procedures in compliance with federal and state regulations and accreditation standards.
• Serve as the operational lead in the planning, development, and launch of a culinary social enterprise (e.g., culinary training, workforce development, catering, and other revenue-generating food service activities) under the direction of the Navigation Center Director.
• 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 and attractive 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 to maintain an adequate stock, check invoices against arriving supplies, and verify price and weights.
• Oversee operation of pot/pan and dish room areas to provide staff training and ensure compliance with sanitation procedures and standards.
• Oversee maintenance of kitchen equipment and 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.

Requirements

• Associate or Bachelor’s degree in nutrition, food service systems management, or related area.
• Two to three years of progressively responsible experience in dietary services or an equivalent combination of education and experience (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.
• Valid Class C California Driver’s License.

Skills

• Ability to uphold company principles and represent the agency professionally.
• Organize multiple tasks, establish priorities, and meet deadlines.
• Direct, instruct, and advise staff.
• Accurately record and deliver information, meet deadlines, and maintain confidentiality.
• Maintain composure, handle difficult situations tactfully, and interpret questions correctly.
• Work effectively with minimal supervision.
• Communicate effectively in written and oral form.
• Operate MS Office applications and other operating systems.
• Strong organizational and time management skills.
• Maintain discretion and confidentiality.
• Research, planning, and statistical methods.
• Business planning, culinary training, workforce development, catering operations, and program implementation.
• Preparation of organizational and procedural studies and comprehensive reports.
• Maintain compliance with mandatory training initiatives, competencies, and licensure requirements.

Work Conditions

This 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:

• On feet most of the time; involves walking, bending, twisting, stooping, kneeling, crouching, reaching, and handling.
• Pushing and pulling of carts and racks.
• Frequently lift up to 24 lbs; occasionally lift 25 lbs or more (lifting 35 lbs or more requires an assistive device or physical assistance).
• Must be able 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.