Food Service & Kitchen Manager

Description The Commission on Aging Food Service Manager is the perfect position for someone eager to assist others to fulfill their job duties. This position is considered middle management whereby they take direction from the Nutrition & Meals Coordinator to help oversee the kitchen operations and meal delivery to older adults. Currently, the COA prepares around 300 meals per day, so having someone energetic, organized, and willing to help others is important to the success of the kitchen operations. Newaygo County offers a generous fringe benefit package, which includes retirement and health insurance with no payroll deduction. Additionally, longevity pay increases are available beyond the top hourly rate as listed above. Please click on the "benefits" tab for a full list. Examples of Duties In conjunction with the Nutrition & Meals Coordinator, trains and supervises kitchen staff, meal site coordinators, and drivers on proper food handling, storage and preparation techniques. Orders all food and supplies for HDM and Congregate Meal programs; monitors deliveries to ensure accuracy. Unloads and stocks all food commodities and supplies, approves and supervises the filling of supply requisitions from site coordinators. Maintains an inventory of food, supplies, and kitchen equipment and ensures that no program property leaves the meal site unless it is approved by the COA Director. Provides all kitchen staff, meal site coordinators, and HDM route drivers with appropriate paperwork and supplies when necessary. Supervises meal preparation and home delivered meal packaging, ensuring compliance with health department food preparation, handling and storage standards. Oversees daily kitchen cleanup and routine cleaning of the kitchen area and equipment. Arranges for maintenance and repair activities as necessary. Compiles and maintains computerized meal route spreadsheets. Maintains weekly data of meal counts from all meal programs and provides the Nutrition & Meals Coordinator with monthly reports. As needed, assists the Nutrition and Meals Coordinator with various meal program responsibilities including, but not limited to, monitoring meal programs, training staff, implementing special events, and maintaining overall compliance with county, local, state, and federal regulations. Serves as backup to drivers, cooks and meal site coordinator positions.

Typical Qualifications Education:

High school graduation or equivalent required, including vocational training in commercial foods or a related field.

Experience:

Two to three years of experience managing kitchen operations or other significant experience in commercial foods or related field; Prior supervisory experience is required. Some computer and accounting skills are preferred.

Other Requirements:

Ability to earn ServSafe Manager Certification and ServSafe Allergen Certification within six (6) months of hire. Supplemental Information Must possess a valid Michigan driver's license. Must submit to pre-employment physical, background check, and drug screening. All offers of employment are contingent upon passing a pre-employment physical, background check, and drug screening, which includes marijuana. 401(a) retirement that includes a 5% employer contribution, 4% employer match, and 4% employee contribution. Excellent health insurance package, including a health plan with no payroll deduction. Employer paid family life insurance coverage. Savings for health costs in retirement. Paid time off and vacation bundles, including 40 hours of vacation upon hire. 13 paid holidays. Longevity and funeral pay. Employer paid short and long-term disability. On-Site gym at no cost; 24/7 Annual pay step increases (based on a market adjustment) beyond the top pay rate that recognize years of service.