Summary/Objective: The Food Service Manager will partner with the Food Service Director in the planning, supervising, and managing operations in the food service department.
Essential Functions:
- Prepare and cook food for residents, visitors, and guests.
- Supervise in the kitchen, bakery, and non-cook personnel.
- Oversee food and supply ordering.
- Oversee inventory, making sure stock is rotated in First In First Out order.
- Responsible for communications, food safety, storage, preparation, sanitation, supervision, and training in the food service department.
- Stay up to date and informed in all company and departmental policies regarding food service such as inventory control and ordering, food quality, equipment maintenance, and cleaning.
- Collaborate with Food Service Director to train and supervise staff.
- Collaborate with Food Service Director on menus and scheduling of staff.
- Taste, smell, and observe food to ensure conformance with recipes and appearance standards.
- Collaborate with Food Service Director in managing and billing catering request.
- Identify problems and resolve them in a timely and professional manner.
- Ensure compliance with health, safety, sanitation and infection control standards and regulations.
- Collaborate with healthcare staff including registered dietitian to ensure menus and meals meet Sister’s nutritional, medical and dietary needs.
In addition to the above requirements, it is also your obligation as an employee to understand and uphold the mission, charism, values and language of the Sisters of Charity of Nazareth.
SCN Mission Statement: We Sisters of Charity of Nazareth are an international Congregation impelled by the love of Christ in the tradition of Vincent de Paul and Louise de Marillac and the pioneer spirit of Catherine Spalding. Embracing intercultural relationships, we and our Associates commit ourselves to care for all creation and to work for peace and justice in solidarity with oppressed and marginalized peoples.
Qualification Requirement
- Basic Computer Skills
- Knowledge of food service equipment
- Professional appearance and a positive attitude.
- Excellent Time Management Skills
- Team Player, honest, hardworking, and excellent attendance.
- Ability to work different shifts (6am-2:30pm; 9:45am – 6:15pm), weekends and holidays.
- Daily standing, pushing, pulling, reaching, bending, squatting, climbing, walking, and lifting (Up to 50 lbs.)
Competencies:
- Ethical Conduct
- Confidentiality
- Leadership
- Attention to Detail
- Ability to take Initiative.
- Planning and Organization
- Communication
- Decision Making
Supervisory Responsibilities: This position will share supervisory of cooks, baker, and food service workers with the Food service Director.
Education/Experience: Bachelor’s degree from a four-year college or university in Food Service Management, Dietetics or Nutrition preferred; or Certified Dietary Manager with 2-5 years’ experience or equivalent combination of education and experience. Good working knowledge of computers and applications relating to the Food Service operation. Knowledge of Food Works (Nutrient Analysis) and Inventory and Food Order System of current food provider (Inventory Control). Familiarity with garden / farm-to-table cooking, and focus on locally grown, plant-based diet.
Licenses/Certifications: Person in Charge and ServSafe Certification
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. This is largely a sedentary role; however, you may be required to open filing cabinets and bend or stand as necessary. This position requires standing, walking, bending, and kneeling. The employee may frequently lift and/or move items up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Work Environment: This job operates in a clerical office setting. This role routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets, fax machines, laptops and smartphones. Additional duties are in a Kitchen and Dining Hall environment, that may require use of stoves and ovens, knives, walk-in freezers, and exposure to various hazards of a food prep environment.
Position Type/Expected Hours of Work: This is a full-time position. Monday-Friday 9:00am – 5:30pm unless needed for additional coverage.
Travel: Travel is primarily local during the business day, although some out-of-the-area travel may be expected.
