FOOD SERVICE OPERATIONS MANAGER

State of Idaho Opportunity

Idaho Division of Veterans Services

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The Idaho Division of Veterans Services (IDVS) is looking to fill a full-time opening for a Food Service Operations Manager at the state of the art Post Falls Veterans Home!

The ideal candidate manages the food service operation at all food preparation and/or service locations; implements the Department's menu and nutrition plan; oversees Senior Cooks and Dietary Aides preparing and serving meals; trains staff in the proper use, care and functions of equipment and supplies used in food service preparation and performs related duties.

We believe that our residents and staff members are the most important aspect of our facility; therefore, the incumbent must have good interpersonal skills in dealing with residents, fellow team members and vendors. Working in this position involves some irregular work schedules and lifting and carrying objects weighing up to 50 pounds. May spend up to eight hours per day on their feet monitoring kitchen and dining rooms.

WE OFFER EMPLOYEE BENEFITS BEYOND COMPARE: Excellent low-cost Health, Dental and Vision insurance. Participation in one of the nation's best state retirement systems, PERSI Retirement.Generous vacation and sick leave accrual beginning as soon as you start.Paid parental leave.Eleven paid holidays a year.Multiple retirement plans, including an optional 401k & Deferred Compensation plan.Group Life Insurance/Disability Insurance/Supplemental Life Insurance.Employee Assistance Program.Flexible Spending Accounts.Wellness programs.Robust ongoing training opportunities.Benefits Summary (Download PDF reader).

Responsibilities:

• Oversee food production and service to ensure regulations and standards for foodservice/dietary activities according to licensing and certification guidelines, Food Sanitation Standards for Food Establishments and Department and Facility Policies and Procedures are met.
• Establish procedures that ensure effectiveness and health, safety, sanitation, and security of the food service operation.
• Manage inventory of food, chemicals, and equipment.
• Monitor budget expenditures, maintain food cost analysis and control systems.
• Ensure the ordering of food and supplies in accordance with contract requirements and purchasing rules and policies.
• Develop and post work schedules.
• Assist in menu planning and make menu substitutions.
• Visit with residents to determine food preferences.
• Assist with weekly MDS assessments.
• Supervise staff, including interviewing, hiring, training, scheduling, determining work priorities, problem solving, implementing corrective actions and evaluating performance.
• Coordinate training for all food service staff on nutrition, food handling, care of residents and employee wellness.
• Fill in for cook and food services workers as needed.

NATURE AND SCOPE:

• Schedule staff time for coverage; ensure that health, safety, sanitation, and security regulations are followed; prepare written reports and correspondence; review logs and documentation; write specifications for bids and purchase equipment following applicable purchasing rules; and ensure kitchen and dining operations run smoothly.
• Incumbents develop procedures for kitchen operations in accordance with laws, rules, and Department policies and directives. They ensure the efficient and operational effectiveness of the facility food service operation and develop and implement emergency feeding plans.

Minimum Qualifications:

Some knowledge of:

• Principles of nutrition management practices.

Experience:

• Ensuring proper sanitation and safe food handling practices are followed in a food service operation
• Preparing and serving large volumes of food in an institution or facility.
• Using a computer to generate reports.

MQ Specialties:

Some knowledge of:

• The principles of institutional food service management, including use of standardized recipes, monitoring output, analyzing trends and adjusting production to ensure efficiency.

Experience:

• Supervising staff.
• Certification as a Registered Dietitian by the American Dietetic Association OR Certified Dietary Manager OR Certified Food Service Manager or must obtain within 6 months of hire.

EEO/ADA/Veteran:

The State of Idaho is committed to providing equal employment opportunities and prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities and prohibit discrimination against all individuals based on their race, color, religion, political affiliation or belief, sex, national origin, genetics, or any other status protected under applicable federal, state, or local laws.

The State of Idaho is committed to access and reasonable accommodations for individuals with disabilities, auxiliary aids and services are available upon request. If you require an accommodation at any step in our recruitment process, you are encouraged to contact (208) 334-2263 (TTY/TTD: 711), or email ada.coordinator@dhr.idaho.gov.

Preference may be given to veterans who qualify under state and federal laws and regulations.