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)