Address
Form of work Our Mission
“Preparing Our Community to Meet Life’s challenges.”
We help everyone who comes to our door with resources for both immediate needs and long-term goals.
Our network of programs, services, and experiences strengthen individuals, families, and communities and provides opportunities for growth and economic stability
Come join our team!
When you become an employee at the Community Renewal Team (CRT), you will join a host of others with an average tenure of nine years of service. Some of our employees have celebrated more than twenty + years of service. You’ll participate in fun activities, themed- employee appreciation events, organization sponsored golf tournaments, etc. We celebrate the accomplishments of employees using our Wall of Excellence highlighting employees of the month. Opportunities to grow within the organization are plentiful. Most of our employees started in entry level positions and have been promoted throughout their career.
BENEFITS
401K with a matching employer contribution, medical, dental, vision, HSA Spending
Accounts, Life Insurance, Short-Term Disability (STD)/Long- Term Disability (LTD),
and an Employee Assistance Program. Eligible employees are also able to participate in
agency sponsored educational opportunities. Eligible employees receive ten paid vacation days, six sick
paid days annually, and two personal days paid annually.
false false false EN-US X-NONE X-NONE
GENERAL DESCRIPTION OF DUTIES
The Food Service Manager oversees the food production facility which produces approximately 1,500 meals per day for the Elderly Nutrition Program & Day Care Programs, Criminal Justice Programs, other subcontractors and in-house catering.
ESSENTIAL JOB FUNCTIONS
The list of essential functions, as outlined herein, is intended to be representative of the tasks performed within this classification. It is not necessarily descriptive of any one position in the class. The omission of an essential function does not preclude management from assigning duties not listed herein if such functions are a logical assignment to the position.
· Responsible for the management of the CRT food production facility/staff including performance evaluation and disciplinary actions.
· Supervise the daily preparation and portioning of food, assuring that staff is present and utilizing standardized recipes and monitor food quality.
· Creates daily production schedules
· Monitor food production areas assuring items are ready for delivery according to delivery schedule.
· Constantly seeks innovative ways to maximize worker productivity and lower costs
· Provide daily productions sheet to ALL staff and for ALL programs
· Work with purchasing manager to obtain and properly store all food items needed for menu production
· Assign and monitor daily, weekly, and monthly cleaning assignments.
· Oversee requisitioning of food items for daily food production.
· Utilization of new food product and product overruns in relation to maintaining food costs.
· Monitor the incoming and outgoing of all food items.
· Confirm and approve food production staff payroll on a bi-weekly basis.
· File accident reports, as needed, for any food production staff injured while on the job.
· Makes necessary change in assignments in the event of staff absenteeism
· Participates in daily cooks meeting for food production assignments
· Conducts monthly department meetings to inform staff of changes/updates and monthly in-services.
ADDITIONAL JOB FUNCTIONS
· Act as Sous Chef in his/her absence.
· Conduct weekly inventory inspection.
· Monitor production/temperature sheets of the kitchen daily to ensure compliance.
· Performs monthly food safety audits.
· Performs all other duties as assigned
MINIMUM TRAINING AND EXPERIENCE
Education: Culinary training in a vocational school and/or an Associate degree in culinary arts, education may be substituted with experience on a year by year basis.
Minimum Years of Experience: Five years of employment in the preparation of food in a large-scale food production facility and two years of supervisory experience in an institutional setting. Must have at least two years’ experience in menu planning and catering events.
Active Certification in good Standing in: Must have a valid Serv Safe Managers certificate (QFO). Registered Dietitian preferred.
Demonstrate skills: Managing multiple priorities, demonstrate professional communication skills and a passion for high level customer service. Oral and written communication skills; organizational skills, possess the ability to manage time in a fast-paced environment and accomplish job responsibilities under minimum supervision. Proficient in Microsoft Word and Excel basic computer skills and software systems
Knowledge: Must have knowledge in food production, food services, supervising staff, cooking high end quality meals, food safety audits, HACCP procedures, and federal health code standards
Bilingual: Preferred
Driving Required: Yes Agency Vehicle: Yes Employee’s Own Vehicle: No
Active Driver License in good standing required upon hire and throughout employment
ADA COMPLIANCE
Physical Ability: Tasks involve the regular and, at times, sustained performance of moderately physically demanding work, typically involving some combination of climbing and balancing, stooping, kneeling, crouching, and crawling, and that may involve the lifting, carrying, pushing, and/or pulling of moderately heavy objects and materials (20-50 pounds).
Sensory Requirements: Most tasks require visual and taste perception and discrimination. All tasks require oral communications ability.
Environmental Factors: Tasks are regularly performed with potential exposure to adverse environmental conditions, such as strong odors, fumes, dusts, wetness, humidity, machinery, and toxic/poisonous agents.
“Preparing Our Community to Meet Life’s challenges.”
We help everyone who comes to our door with resources for both immediate needs and long-term goals.
Our network of programs, services, and experiences strengthen individuals, families, and communities and provides opportunities for growth and economic stability
Come join our team!
When you become an employee at the Community Renewal Team (CRT), you will join a host of others with an average tenure of nine years of service. Some of our employees have celebrated more than twenty + years of service. You’ll participate in fun activities, themed- employee appreciation events, organization sponsored golf tournaments, etc. We celebrate the accomplishments of employees using our Wall of Excellence highlighting employees of the month. Opportunities to grow within the organization are plentiful. Most of our employees started in entry level positions and have been promoted throughout their career.
BENEFITS
401K with a matching employer contribution, medical, dental, vision, HSA Spending
Accounts, Life Insurance, Short-Term Disability (STD)/Long- Term Disability (LTD),
and an Employee Assistance Program. Eligible employees are also able to participate in
agency sponsored educational opportunities. Eligible employees receive ten paid vacation days, six sick
paid days annually, and two personal days paid annually.
false false false EN-US X-NONE X-NONE
GENERAL DESCRIPTION OF DUTIES
The Food Service Manager oversees the food production facility which produces approximately 1,500 meals per day for the Elderly Nutrition Program & Day Care Programs, Criminal Justice Programs, other subcontractors and in-house catering.
ESSENTIAL JOB FUNCTIONS
The list of essential functions, as outlined herein, is intended to be representative of the tasks performed within this classification. It is not necessarily descriptive of any one position in the class. The omission of an essential function does not preclude management from assigning duties not listed herein if such functions are a logical assignment to the position.
· Responsible for the management of the CRT food production facility/staff including performance evaluation and disciplinary actions.
· Supervise the daily preparation and portioning of food, assuring that staff is present and utilizing standardized recipes and monitor food quality.
· Creates daily production schedules
· Monitor food production areas assuring items are ready for delivery according to delivery schedule.
· Constantly seeks innovative ways to maximize worker productivity and lower costs
· Provide daily productions sheet to ALL staff and for ALL programs
· Work with purchasing manager to obtain and properly store all food items needed for menu production
· Assign and monitor daily, weekly, and monthly cleaning assignments.
· Oversee requisitioning of food items for daily food production.
· Utilization of new food product and product overruns in relation to maintaining food costs.
· Monitor the incoming and outgoing of all food items.
· Confirm and approve food production staff payroll on a bi-weekly basis.
· File accident reports, as needed, for any food production staff injured while on the job.
· Makes necessary change in assignments in the event of staff absenteeism
· Participates in daily cooks meeting for food production assignments
· Conducts monthly department meetings to inform staff of changes/updates and monthly in-services.
- Assist in preparing seasonal menus for all programs.
- Review HACCP procedures with food service staff to ensure they are being met.
ADDITIONAL JOB FUNCTIONS
· Act as Sous Chef in his/her absence.
· Conduct weekly inventory inspection.
· Monitor production/temperature sheets of the kitchen daily to ensure compliance.
· Performs monthly food safety audits.
· Performs all other duties as assigned
MINIMUM TRAINING AND EXPERIENCE
Education: Culinary training in a vocational school and/or an Associate degree in culinary arts, education may be substituted with experience on a year by year basis.
Minimum Years of Experience: Five years of employment in the preparation of food in a large-scale food production facility and two years of supervisory experience in an institutional setting. Must have at least two years’ experience in menu planning and catering events.
Active Certification in good Standing in: Must have a valid Serv Safe Managers certificate (QFO). Registered Dietitian preferred.
Demonstrate skills: Managing multiple priorities, demonstrate professional communication skills and a passion for high level customer service. Oral and written communication skills; organizational skills, possess the ability to manage time in a fast-paced environment and accomplish job responsibilities under minimum supervision. Proficient in Microsoft Word and Excel basic computer skills and software systems
Knowledge: Must have knowledge in food production, food services, supervising staff, cooking high end quality meals, food safety audits, HACCP procedures, and federal health code standards
Bilingual: Preferred
Driving Required: Yes Agency Vehicle: Yes Employee’s Own Vehicle: No
Active Driver License in good standing required upon hire and throughout employment
ADA COMPLIANCE
Physical Ability: Tasks involve the regular and, at times, sustained performance of moderately physically demanding work, typically involving some combination of climbing and balancing, stooping, kneeling, crouching, and crawling, and that may involve the lifting, carrying, pushing, and/or pulling of moderately heavy objects and materials (20-50 pounds).
Sensory Requirements: Most tasks require visual and taste perception and discrimination. All tasks require oral communications ability.
Environmental Factors: Tasks are regularly performed with potential exposure to adverse environmental conditions, such as strong odors, fumes, dusts, wetness, humidity, machinery, and toxic/poisonous agents.
