Food Service Manager/Chef

POSITION DESCRIPTION

_____________________________________________________________________________

TITLE: Food Service Manager/Chef

PERFORMANCE

PROFILE SOURCE: Support Professional

DEPARTMENT: Program

REPORTS TO: Director of Teen Services

EXEMPT NON-EXEMPT

PRIMARY FUNCTION:

The Food Service Manager is responsible for the management and implementation of the Clubs Food Service program that is consistent with the organizations formula for impact priority outcome Healthy Lifestyles benchmark. The Food Service Manager manages the planning, ordering, record keeping management, program reporting, and maintaining a safe and sanitary facility.

KEY ROLES:

Leadership

1. Develop menus for snack, lunch & dinner for the purpose of meeting dietary requirements and providing safe, nutritious, and appealing meals

2. Serve as the Club liaison between Club & food & beverage vendors

3. Inspect food items and/or supplies for the purpose of verifying quantity, quality and specifications or orders and/or complying with mandated health standards

4. Inventory food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements

5. Maintain awareness of any necessary special diet or food preparation regimens for the purpose of ensuring the health & safety of Club members

6. Maintain equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards

7. Monitor kitchen and dining room areas for the purpose of ensuring a safe and sanitary working environment

8. Prepare food & beverage items for the purpose of meeting mandated nutritional and projected meal requirements

9. Assure kitchen equipment is functional and meets operating standards

10. Attend meetings, in service training, workshops, etc. for the purpose of gathering information required to perform job functions

11. Assure all required documentation and reporting is completed accurately and timely

Strategic Planning

1. Is an active and contributing member of the Program Team to plan and implement effective services for Club Members

Resource Management

1. Work within budgetary guidelines for ordering of food items, supplies and equipment orders

Partnership Development

1. Serve as the liaison with CACFP, ensuring all food program standards & expectations are complied with

2. Serve as the point of contact for Department of Agriculture & KDHE regarding any and all Food Service licensing requirements and expectations

Marketing & Public Relations

1. Post menus in advance and in accordance with any and all licensing/grant requirements

ADDITIONAL RESPONSIBILITIES:

1. Perform other related duties as requested by supervisor

CERTIFICATES, LICENSES & CLEARANCES:

1. Successfully meet Club background check requirements

2. CPR/First Aid

3. SERV-SAFE

Skills

The BGCLK team member must demonstrate the following skills:

1. Meet the nutritional guidelines & expectations set forth by the USDA

2. Safety practices & procedures, quantity food preparation & handling & sanitation practices

3. Perform multiple tasks using existing skills

4. Operate commercial grade kitchen equipment

5. Quantity cooking & handling

6. Analytical and problem solving skills

7. Decision making skills

8. Effective verbal and listening communication skills

9. Stress management skills

10. Time management skills

11. Record keeping

Personal Attributes

The BGCLK team member must demonstrate the following personal attributes

1. Be honest & trustworthy

2. Be respectful

3. Possess cultural awareness & sensitivity

4. Be flexible

5. Demonstrate sound work ethics in accordance with standards identified in the

BGCLK Code of Ethics

Working Conditions

Physical Demands: moderately strenuous job. Significant lifting, carrying, pushing, and/or pulling, some climbing and balancing; frequent stooping, kneeling, crouching; and significant finger dexterity Generally the job requires 15% sitting, 85% walking/standing.

Environmental Conditions: the job is performed under temperature extremes and under conditions with some exposure to risk of injury and/or illness

Sensory Demands: requires concentration and focus in loud environments

Mental Demands: must maintain order and discipline in high stress situations

Time Demands: schedule varies based on USD 497 school calendar. Summer, spring break and school days our program hours are from 7:30 am to 6 pm. School year hours are from 3 pm to 7 pm. Work hours will vary week to week, but this manager will need to be present during meal times.

CERTIFICATES, LICENSES & CLEARANCES:

1. Successfully meet Club background check requirements
2. CPR/First Aid
3. SERV-SAFE

Skills

The BGCLK team member must demonstrate the following skills:

1. Meet the nutritional guidelines & expectations set forth by the USDA
2. Safety practices & procedures, quantity food preparation & handling & sanitation practices
3. Perform multiple tasks using existing skills
4. Operate commercial grade kitchen equipment
5. Quantity cooking & handling
6. Analytical and problem solving skills
7. Decision making skills
8. Effective verbal and listening communication skills
9. Stress management skills
10. Time management skills
11. Record keeping

Personal Attributes

The BGCLK team member must demonstrate the following personal attributes

1. Be honest & trustworthy
2. Be respectful
3. Possess cultural awareness & sensitivity
4. Be flexible
5. Demonstrate sound work ethics in accordance with standards identified in the

BGCLK Code of Ethics

Working Conditions

Physical Demands: moderately strenuous job. Significant lifting, carrying, pushing, and/or pulling, some climbing and balancing; frequent stooping, kneeling, crouching; and significant finger dexterity Generally the job requires 15% sitting, 85% walking/standing.

Environmental Conditions: the job is performed under temperature extremes and under conditions with some exposure to risk of injury and/or illness

Sensory Demands: requires concentration and focus in loud environments

Mental Demands: must maintain order and discipline in high stress situations

Time Demands: schedule varies based on USD 497 school calendar. Summer, spring break and school days our program hours are from 7:30 am to 6 pm. School year hours are from 3 pm to 7 pm. Work hours will vary week to week, but this manager will need to be present during meal times.