Food Service Manager / 6116 Position Available In DeSoto, Mississippi

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SUMMARY OF POSITION FUNCTION

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• +| Responsible for the overall management and operation of the Food || Service operation. |
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MAJOR DUTIES AND RESPONSIBILITIES

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• +|•Manages and operates food service operation and insures contract || compliance.

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• Provides supervision, training, assessment, and leadership for || assigned staff. ||
• Oversees food preparation, food production, and meal service. ||
• Assigns work schedules, responsibilities and insures adequate || staff coverage on all shifts. ||
• Provides supervision, training, assessment, and leadership for || Food Service staff. ||
• Plans menus and orders supplies necessary to insure meals are || diverse, meet cultural, religious and dietary restriction needs || and are nutritionally balanced. ||
• Maintains cost controls through ordering, menu planning and || inventory ||
• Performs routine inspections of the facilities; ensures all || equipment is operable, cleaned and serviced; and inspects || supplies, equipment, and work areas to ensure conformance to || health, safety and sanitation regulations and standards. ||
• Screens, interviews, and selects staff. ||
• Trains staff on proper sanitation, food handling and storage and || preparation procedures. ||
• Monitors and administers a departmental budget and works within || budgetary constraints. || || “`{=html} || || “` ||
• Plans, organizes and controls the use of overtime and on-call || staff to insure compliance with Center and ETR policy and || procedures. || || |
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Note:

This job description is not intended to be all-inclusive. || Employee may perform other related duties as needed to meet the || ongoing needs of the organization. |

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SKILLS/COMPETENCIES

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• +|•Demonstrated knowledge of management practices; proven ability || to lead and support a team ||•Ability to understand, control and track direct spending and || labor budgets ||•Proven knowledge of all aspects of food handling, preparation, || cooking and good nutrition ||•Broad knowledge of quantit food production and service || techniques, food safety/sanitation compliance regulations and || procedures ||•Proven ability to plan, organize and establish priorities for || action ||•Excellent customer service skills; strong communication skills, || both written and verbal ||•Ability to multi-task and adapt to a fast-changing environment ||•Proficient in the use of computer software such as MSWord, Excel || and Outlook, etc.

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EDUCATION REQUIREMENTS

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• +|•High School Diploma or GED plus five years of experience with || extensive knowledge of nutritional guidelines in an || institutional/high volume setting.

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• ServSafe Certification |
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EXPERIENCE

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• +|•Two years supervisory experience in a cafeteria/food service || setting.

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OTHER:

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• +|•Must possess a valid Driver’s License with an acceptable driving || record.

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• Must meet State and/or local food handling requirements |
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