Summary:
The Food Service manager provides overall management of the food service operation at the center.
- Duties:
- Ensure that students receive well-balanced, nutritious meals, which enable them to remain healthy throughout their participation in the program.
- Provides three meals per day, except on holidays and weekends, when two meals are acceptable. In lieu of the third meal, healthy snacks shall be available to students on weekends and holidays.
- Ensures no more than 14 hours shall elapse between meal services.
- Meals shall be planned utilizing a minimum of a 28-day cycle cafeteria menu.
- Ensures meal service is consistent with schedules for work-based learning, off-center activities, late arrivals, etc.
- Food options and nutritional guidelines outlined in company policy and the PRH shall be provided.
- Ensures all meals and food items meet the dietary needs and desires of a diverse population, including ethnic, vegetarian, and low-fat alternatives.
- Ensures the dining room, serving and meal preparation areas that are clean, attractive, and comply with state/local (whichever is stricter) food handling and sanitation standards for the food service industry.
- Posts the most recent environmental health inspection report at the serving line entrance. Takes immediate action to remedy deficiencies.
- Supervises and evaluates assigned staff to ensure that all kitchen and dining hall staff comply with state or local food handling requirements
- Develops and implements procedures for ordering, purchasing, receiving, storing, inventorying, and issuing food products that ensure the prevention of fraud and abuse, protection of food and food preparation equipment and areas from contaminants, insects, and rodents, and the safe and sanitary handling and storage of food.
- Develops and implements procedures to obtain student input into the planning and evaluation of the content and quality of the meals and service provided in order to ensure students have input into meal planning and are satisfied with the center food service.
- In coordination with center management, shall provide staff and visitors access to meal service during regularly scheduled serving periods. All non-students shall be charged (unless prior Regional Office approval is granted) a price, which covers cost of food and its preparation.
- Ensures the safety, health, and security of students, staff, and property.
- Implements departmental budgets and ensures it operates within established budgets.
- Provides quality customer service to the students that we serve at all times.
- Completes the cafeteria lock-up checklist on a daily basis and is accountable for security in this area.
- Facilitates a student food service committee that meets at least monthly and reports meeting informational content to the SGA and Center Director.
- Complies with all DOL guidelines, OFCCP regulation, Job Corps notices and bulletins, and Center policies and procedures.
- Models, mentors, and monitors appropriate career success skills.
Qualifications/Experience:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to individuals with disabilities to perform the essential functions. Strong management and leadership skills required. One year management experience required.
Education: Bachelor’s degree, in Hotel, Restaurant, Institutional Management or related field from a four-year college or university, or equivalent combination of education and related experience.
Certificates, Licenses, Registrations: Valid State Drivers’ License. NRA Food Service Sanitation or equivalent.
