Food Service Manager

World Insurance As; Blairstown (IA); On-site; USD 50,000 - 65,000; Full time

Benefits offered by this job

Health, dental, and vision benefits

Paid holidays and PTO

Professional development allowance

401k contribution with matching

Potential annual bonus

Job summary

Princeton-Blairstown Center is seeking a Food Service Manager to lead dining services at its Blairstown Campus. Responsibilities include designing nutritious meals, managing food budgets, and supervising kitchen staff. The role includes collaboration on sustainability efforts and requires prior supervisory experience in a culinary environment.

Benefits include health coverage after 90 days, paid holidays, PTO, professional development allowance, and a 401k contribution matching program. Start date is September 2026.

Qualifications

• At least 4-6 years of experience as a cook.
• Prior experience supervising a team in a fast-paced environment.
• Demonstrate professionalism and a commitment to the mission of PBC.

Responsibilities

• Plan and prepare meals while ensuring safety and sanitation standards.
• Supervise kitchen staff and manage food service budget.
• Develop and maintain sustainable food practices in the kitchen.

Skills

Interpersonal skills

Menu development

Ability to lift 50 pounds

Culinary experience

Flexibility in scheduling

Education

Associate's degree or related culinary training

Tools

Microsoft Excel

Microsoft Word

Microsoft Outlook

Job description

Job Application - PRINCETON-BLAIRSTOWN CENTER INC

Food Service Manager

SUMMARY

The Food Service Manager (FSM) is responsible for the dining services on the Blairstown Campus of the Princeton-Blairstown Center (PBC). The FSM designs and prepares well-balanced meals with an emphasis on nutrition, quality, sustainability, presentation, safety, and cost. The FSM works with the Sustainability Coordinator to coordinate the planting and maintenance of PBC’s organic garden (including the compost heap) and uses its produce in the preparation of meals. The FSM is a hands‑on and participative leader who supervises and actively coaches food service personnel, obtains food and supplies in the most cost-effective manner, maintains a clean kitchen and dining hall, and manages the food service budget.

During late fall and early spring when PBC serves fewer groups, the FSM will work independently. During PBC’s busiest season, in the summer and early fall, the FSM will manage a small team of part‑time staff. During the busy season, the FSM can expect to work over 50 hours per week and, on occasion, a six‑day work week. During the winter season, the FSM can expect to work 1‑2 days per week preparing meals and deep cleaning the kitchen while receiving their full weekly salary. The FSM is expected to use the vast majority of their PTO during the winter months, when programming levels are low.

MAJOR DUTIES

Food Service (75%)

• Plan, prepare, and present a variety of foods, including a vegetarian option, at every meal.
• Order and stock appropriate amounts of food, working within the Food Services budget.
• Maintain a safe and sanitary kitchen in accordance with all State and Federal regulations, adhering to PBC policies and risk management standards.
• Prepare meals for campsite, trail and Hello Fresh experiences.
• Ensure that the kitchen, pantry, walk‑in refrigerator and freezer are appropriately stocked, clean, and organized.
• Remain current on the best practices of kitchen safety and cleanliness.

Sustainability (10%)

• Work with Sustainability Coordinator to plan and maintain PBC’s organic garden and use produce grown on‑site in PBC meals.
• Work in conjunction with the Sustainability Coordinator to develop new and maintain existing sustainable practices including locating local and organic foods which can feasibly be purchased within the food service budget.
• Coordinate access to recovered food from local farms and the Food Bank and use the proceeds in PBC meals.
• Cultivate relationships with local farms to purchase produce and use in PBC meals.

Management (10%)

• Work with the Chief Program Operations Officer to determine appropriate staffing levels and work schedules to correspond with seasonal occupancy levels.
• Hire, train, coach, and mentor kitchen staff in conjunction with the Chief Program Operations Officer.
• Participate in job‑related training and staff meetings.
• Delegate tasks as appropriate.

Other (5%)

• Participate in staff meetings, staff development opportunities, and planning sessions as directed by the Chief Program Operations Officer.
• Other duties as assigned.

QUALIFICATIONS

• Associate’s degree or other two-year degree minimum. Training as a chef at a school for culinary arts or a bachelor’s degree in a related field is preferred.
• Four to six years’ experience as a cook.
• Two years prior experience supervising, coaching and mentoring a team in a fast‑paced environment.
• Strong interpersonal skills with the ability to receive and give direction to others.
• Ability to work with a diverse set of staff and participants.
• Ability to develop menus and prepare a wide variety of well-balanced meals.
• Flexibility in scheduling and the ability to work a variety of hours and weekends.
• Ability to lift and carry at least 50 pounds.
• Comfortable working with Microsoft Excel, Word, and Outlook.
• Manager level ServSafe certification or willingness to obtain upon employment.
• Excellent communication and relationship building skills with an ability to prioritize, negotiate, and work with a variety of internal and external stakeholders in a multi-cultural environment.
• Personal qualities of integrity, credibility, professionalism, a commitment to lead by example, and dedication to the mission of Princeton-Blairstown Center.
• Demonstrate a professional demeanor which is reflective of the values and standards of PBC in all formal and informal contacts with the organization’s constituencies.

Please include your resume and cover letter to be considered for this position.

BENEFITS

• Eligible to enroll in PBC health, dental, and vision benefits after successfully completing a 90-day introductory period.
• Eleven paid holidays per year plus one paid Heritage Day.
• Fifteen PTO (paid time off) days.
• Six sick days and four wellness days.
• Professional development allowance - Up to $1,200 per year.
• 3% of salary 401k contribution with a potential additional 2% match.
• Potential annual bonus.
• Start Date - September 2026