Food Service Manager

Under direct supervision of the Unit Director, the food service manager will run the daily operations of the kitchen in compliance with the Boys & Girls Club mission and vision, Nutrition Program, USDA, local and state policies, procedures, rules and regulations. The food service manager will be responsible for the implementation of the high standards of nutrition, food production and food services. The food service manager will work with the Unit Director, staff and food service assistant(s) to ensure that all records, policies, regulations, services, health, and safety factor procedures of the organization are being followed.

Essential Responsibilities:

Planning Develop/implement cycle menus, nutrient analysis, menu planning guidelines, preparation standard/serving standard guidelines, and food product development/evaluation Coordinate programs but not limited to: summer feeding, school year menus, vending, catering, Healthy Habits, teen/parent cooking classes Evaluate food items, equipment, and operating supplies to be used in kitchen Plan for the efficient use, care, maintenance and repair of kitchen equipment Schedule activities and equipment use with Unit Director, using information about daily menus to help coordinate cooking times Purchasing Recommend and order food and inventory product supply requisitions, as necessary, controlling expenditure Analyze food service operations for cost effectiveness Preparing Food Provide standards for quantity and quality of food prepared and served Prepare, cook and serve food for USDA Sponsored Food Programs Pre-cook items when possible in order to prepare them for later use Measure and mix ingredients required for specific food items being prepared Operate large-volume cooking equipment Verify that prepared food meets requirements for quality and quantity Maintain sanitation, health, and safety standard in kitchen and work areas Reporting Record meal counts for all meals served Ensure quality improvement by monitoring and evaluating program achievement against target goals, recommending modifications that respond to member needs and interests Maintain an inventory of all food, equipment and supplies in good order Maintain records, compile and verify data and prepare reports daily, weekly, monthly, quarterly, and yearly Ensure safety of members, quality in programs and appearance of the Club at all times Ensure a productive work environment by participating in weekly Club staff meetings

Additional Responsibilities:

May be assigned special projects and other duties periodically by Supervisor May participate in special programs and/or events Part-time employees are required to attend a certain amount of training (Boys & Girls Clubs of the Gulf Coast management will determine dates and times) Review and respond to e-mails, voicemails and other forms of communication within one business day

Essential Skills & Experience:

Bachelor's degree, preferably in Nutrition or Dietetics, or five years' increasingly responsible food service supervisory experience Minimum of two years' experience in the operations of a Boys & Girls Club (or similar organization) preferred Possess current Serve Safe Certification Knowledge and understanding of all State licensing requirements for Child Care Center Food Service Understanding of operations, services and activities of a child nutrition program Proficient in Excel and basic math Principles and methods of planning and preparing meals in large quantity for Club Members Sanitation and safety procedure related to cafeterias Mandatory CPR and First Aid Certifications Possess a valid

State Driver License Required Competencies:

Problem solving

• identify and resolve problems in a timely manner, gather and analyze information skillfully and maintain confidentiality Interpersonal skills
• maintain confidentiality, remain open to others' ideas and exhibit a willingness to try new things Oral communications
• speak clearly and persuasively in positive or negative situations and demonstrate group presentation skills Written communications
• edit work for spelling and grammar, present numerical data effectively and able to read and interpret written information
• Planning/organizing
• prioritize and plan work activities and use time efficiently Quality control
• demonstrate accuracy and thoroughness and monitor own work to ensure quality Adaptability
• adapt to changes in the work environment, manage competing demands and able to deal with frequent changes, delays or unexpected events Dependability
• consistently at work and on time, follow instructions, respond to management direction and solicit feedback to improve performance

Job Types:

Part-time, Temporary Job Type:

Part-time Pay:

$12.00

• $14.

00 per hour

Education:

High school or equivalent (Preferred)

Experience:

Supervising Experience:

1 year (Preferred)

Restaurant Experience:

1 year (Preferred)

Work Location:

In person