Food Services Manager (4858)

This position is located at Camp Walter Johnson in Denton, NC.

Supervisory Responsibilities (40%)

• Plans, schedules, assigns, and supervises the work of subordinate personnel.
• Trains and instructs employees in the proper methods and procedures.
• Monitors work in progress and upon completion to ensure compliance with recipes, quality standards, and health regulations.
• Conducts performance evaluations and provides salary and hiring/firing recommendations.
• Develops, administers, and monitors the departmental budget.
• Position will serve as a day-time, evening, or weekend manager for the entire facility along with the rest of the full-time professional staff. This includes "Manager on Duty" responsibilities.
• Supervises and monitors the cooking and presentation of meals to ensure compliance with recipes and health standards.
• Ensures appropriate utilization of surplus and leftovers.

Food Coordination Responsibilities (25%)

• Purchases food and commodities in appropriate quantities and at economical prices.
• Monitors expenditures to ensure compliance with the food budget.
• Plans menus and selects recipes ensuring nutritionally balanced meals.
• Supervises the maintenance and organization of the food and kitchen supplies inventory.
• Ensures inventory is maintained at adequate levels and that food is properly rotated and discarded when necessary.
• Coordinates arrangements and supervises activities for special events.

Kitchen Implementation Responsibilities (20%)

• Cleans, cooks, and prepares a variety of foods and beverages utilizing kitchen equipment, utensils, and supplies in accordance with acceptable and economical cooking methods.
• Ensures that enough food is prepared based on the number of people to be served and that food is prepared in a timely manner as scheduled.
• Serves food and beverages in a presentable manner.
• Prepares plates for infants or persons requiring additional assistance.

Administrative Responsibilities (10%)

• Prepares and maintains statistical records of meals serviced and donations received.
• Creates, maintains, and updates reports as required.

Liaison Responsibilities (5%)

• Serves as liaison to food service vendors, the food bank, and external contacts.
• Builds and maintains relationships with each.

Other Responsibilities:

• Drives to pick up supplies and food orders from the food bank as needed.
• Performs other duties as assigned.

Knowledge, Skills and Abilities:

• Knowledge of the principles and practices of food preparation and management.
• Knowledge of proper cooking methods and procedures.
• Knowledge of meal planning techniques.
• Knowledge of acceptable food storage and cleaning techniques.
• Knowledge of the principles and practices of budget preparation and administration.
• Ability to lead, motivate, supervise, and evaluate the work of subordinate employees.
• Ability to plan and cook nutritional, tasteful, and safe food for large groups in a timely manner.
• Ability to ensure kitchen appliances are properly operated and maintained.
• Ability to order food and kitchen supplies in an economical manner and to maintain an adequate level of inventory.
• Ability to ensure kitchen operations conform with local, state, and federal health regulations.

MINIMUM QUALIFICATIONS REQUIRED:

Education and Experience:

• High School Diploma or G.E.D., and
• Five years progressively responsible experience in food service management with at least one year experience in a supervisory capacity, or
• Any equivalent combination of training and experience which provides the required knowledge, skills and abilities.

Certifications:

• Valid State Drivers License
• Food Managers Certification (or ability to obtain within established timeframe)