Pay Scale:

$25-$29 hour, salary

• MUST have extensive experience with managing a kitchen that serves 120 people per meal, 365 days a year & 4 staff members
• Ordering - US Foods, Coke, etc.

Maintaining a budget Managing a team of 4 We have FUN at work! Monthly drawings Monthly events Monthly snacks/treats Employee of the Month/Quarter/Year with gifts/treats Spirit Weeks and more! Career Advancement Opportunities Available! Benefits Full Time Medical (three tiers) Dental Vision STD (employer paid) LTD Life Insurance (employer paid) 401k Tuition Reimbursement 10 eight-hour Vacation Days 24 hours Personal Time 6 eight-hour Sick Days 6 eight-hour Extended Sick Days Paid holidays (if you work the holiday or not!) 1.5x your hourly rate for working a recognized holidays Criminal History We're licensed through the Department of Behavioral Health and Development Services, which means we follow their standards for criminal history and hiring criteria. If you have a criminal history, please review the barrier crimes to ensure that you're eligible for employment at our facility.

https:

//dbhds.virginia.gov/wp-content/uploads/2023/01/Attachment-2-Barrier-Crimes-01_23.pdf

PURPOSE STATEMENT

Manage the daily operation of department(s) that prepare and serve food and beverages.

MTRGS ESSENTIAL FUNCTIONS

• Plan, coordinate or direct purchasing, food planning, preparation and serving.
• Maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the facility.
• Coordination with Dietitian or clinical leadership to plan menus that are varied, nutritionally balanced and appetizing.
• Review, plan menus and prepare projected menu plans.
• Interpret recipes, modified diet plans and proper portion control in accordance with approved policy or clinical direction.
• Provide staff management including hiring, development, training, performance management and communication to ensure effective and efficient department operation.
• Analyze food costs and assist with departmental budget issues.
• Orient, train and coach team members on operational guidelines, organizational policies and procedures.

OTHER FUNCTIONS

• Perform other functions and tasks as assigned.

EDUCATION/EXPERIENCE/SKILL REQUIREMENTS

• High school diploma or equivalent required.
• Bachelor's degree in Food Service Management, Human Nutrition or related field preferred.
• Four of more years' experience in food services role with 2+ years' experience in a supervisory capacity in food services.

LICENSES/DESIGNATIONS/CERTIFICATIONS

• ServSafe Certification or similar food safety certification, where required by the state and facility.
• Required completion of the coursework and a passing score on the examination for Certified Dietary Manager, or be in the active pursuit of license/certification, where required by the state and facility.

We are committed to providing equal employment opportunities to all applicants for employment regardless of an individual's characteristics protected by applicable state, federal and local laws.