at Northlands Job Corps in Vergennes, Vermont, United States Job Description

SUMMARY OF POSITION FUNCTION

Responsible for the overall management and operation of the Food Service operation.

MAJOR DUTIES AND RESPONSIBILITIES

Manages and operates food service operation and insures contract compliance. 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. Plans, organizes and controls the use of overtime and on-call staff to insure compliance with Center and ETR policy and procedures.

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.

SKILLS/COMPETENCIES

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 quantity 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.

Education Requirements:

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

EXPERIENCE

: Two years supervisory experience in a cafeteria/food service setting.. Apply online at Career Center | Recruitment or http://www.etrky.com To view full details and how to apply, please login or create a Job Seeker account