Food Service Manager - Belton, TX

POSITION SUMMARY:

The Food Service Manager is responsible for the timely preparation and serving of meals in accordance with Federal Nutrition Service Standards and the Texas Administrative Code and any other requirements.

He/she is responsible for the management of the Center Kitchen to include inventory control, maintaining equipment in good repair and incorporating appropriate safety and sanitation procedures ensuring that daily routines are carried out in a manner that is prompt, hygienic, safe, and consistent with food service delivery standards. He/she will be responsible for managing the day-to-day operations of the Center in the absence of the Center Director to include data entry of meal services.

ESSENTIAL JOB FUNCTIONS:

• Prepare meals in accordance with regulations.
• Ensure that proper and accurate portions of food items are served and document results daily.
• Monitor temperatures for safe food handling and document results daily.
• Ensure that all health and safety requirements are followed and that work and storage areas are kept neat and clean.
• Assure that menus signed by a dietician are posted in the kitchen and Center; include any substitutions.
• Keep a proper and up-to-date inventory of all kitchen equipment and food products.
• Care for and clean utensils, pans and equipment; complete documentation of such weekly.
• Submit grocery order to Central Office or contracted food supplier each week.
• Shop for groceries locally as needed.
• Oversee the delivery, handling, and storage of all products and supplies.
• Maintain proper storage and control of waste.
• Deliver Home Delivered Meals as needed.
• Assist with cleaning the Center facility as needed.
• Manage day-to-day Center operations, including data entry of meal services, in the absence of the Center Director.
• Enter personal time worked in the Automated Time Keeping system (Employee Web Services).
• Attend trainings as required.
• Perform other tasks as required.

JOB REQUIREMENTS:

EDUCATION/EXPERIENCE: High School diploma or GED. Preferred: Experience in food handling and preparation and/or service delivery to the underprivileged or experience in HCCAA Programs.

SKILLS AND ABILITIES: Ability to work as a team member; ability to communicate effectively, maintaining courtesy at all times; ability to be respectful of and work effectively with individuals from various ethnic, socioeconomic, educational, and cultural backgrounds. Be flexible and have well-developed interpersonal skills. Be able to maintain records and clearly understand written or verbal instruction. Ability to learn computer software as needed.

OTHER: Professional in manner and attire. No record of a conviction which would contraindicate employment; must have a valid Texas driver's license and a reliable vehicle with current vehicle liability insurance. Be non-judgmental Must comply with all HCCAA Policies and maintain confidentiality in all phases of agency operations. Have a current health card as required by public health laws.

SUPERVISORY RESPONSIBILITIES:

None

EQUIPMENT TO BE USED:

Kitchen equipment, computer, fax machine, 10-key calculator, copier, and telephone.

TYPICAL PHYSICAL DEMANDS:

Requires standing, sitting, bending, reaching, lifting up to 50 pounds and some driving. Requires manual dexterity sufficient to operate kitchen equipment, standard office machines such as computers, fax machines, calculators, telephones, and other office equipment. Requires normal range of hearing and vision.

TYPICAL MENTAL DEMANDS:

Must be able to handle new and diverse work problems on a daily basis. Personal maturity is an important attribute. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. Must relate and interact with other employees. Bilingual skills are encouraged.

WORKING CONDITIONS:

Rarely called upon to work outside of the normal 8-5 work day or work odd schedules. Occasional travel to staff meetings or workshops as required. All information associated with the Agency is confidential.

EMPLOYEE BENEFITS:

Accrual of sick and vacation leave, health insurance, life insurance, long term disability insurance, 401(k) retirement plan, 125 Cafeteria Plan, up to 13 paid holidays per year. Options for employee paid benefits.