AddressDirects the Food Service operation at the facility level, guiding and overseeing daily operation including the
leadership of subordinate supervisor(s) and staff.
b. Clearly communicates the goals, objectives, and plans of the department to subordinates.
c. Regularly monitors staff adherence to objectives and plans, providing constructive feedback and notifying appropriate staff of significant variances.
2. Plans, schedules, prioritizes and assigns work to Food Service workers.
3. Manages the daily operation of the Food Service department, acting as a liaison between Food Services and both the facility and central office.
4. Maintains a certification of Food Safety Management through ServSafe or approved agency.
5. Reviews and completes paperwork daily to ensure accuracy and for all governing agencies, including DPH, USDA, DOE, DJJ, ACA, etc.
6. Acts as the lead for ACA preparation for Food Service related standards.
7. Keeps the Food Service operation prepared for compliance audits by internal and external auditing agencies.
10. Places weekly order of all raw foods, considering current inventory, budget, and facility population.
11. Places order for USDA commodity foods and/or DoD produce to responsibly spend entitlement funds.
12. Responsible for the review of each delivery to ensure quality control, and relays quality issues to the vendor and central office leadership.
15. Reviews the kitchen consistently for sanitation, safety, and program compliance.
16. Provides education and training to all staff on an ongoing and as needed basis to maintain adequate sanitation, safety, and program compliance.
17. Trains the Food Service supervisor to provide supervision of the Food Service operation, including the ability
to complete all required paperwork and month end reports
18. Demonstrates excellent communication skills between subordinate staff, peers, and leadership.
19. Demonstrates adequate computer literacy and the ability to communicate via email in a timely manner.
20. Ensures compliance of the Food Service department with all governing bodies’ requirements and standards, including ACA, USDA, DPH, and DJJ policies and procedures.
Minimum Qualifications:
OR
Preferred Qualifications:
1. Must hold an active ServSafe Manager Certification
2. Excellent written and oral communication skills
3. Ability to motivate staff to improve quantity and quality of work performed
4. Knowledge of all governing bodies’ rules and regulations including DPH, ACA, DOE, USDA, and DJJ
5. Thorough knowledge of large Food Service equipment
6. Experience with the National School Meal Programs
