Food Service Manager - Cadwell RYDC - Cadwell GA (CCR)

State of Georgia; Cadwell (GA); On-site; USD 40,000 - 60,000; Full time

Job summary

The State of Georgia is seeking a Food Service Manager to oversee operations at a facility. The role involves managing staff, ensuring compliance with food safety standards, and maintaining quality control. Candidates should have a high school diploma and experience in food service management, with a preference for those holding a ServSafe Manager Certification.

Qualifications

• 2 years of experience in managing a food service operation.
• Active ServSafe Manager Certification preferred.
• Knowledge of governing bodies’ rules and regulations.

Responsibilities

• Directs food service operations and manages staff.
• Ensures compliance with health and safety standards.
• Manages daily HR functions and training.

Skills

Communication

Leadership

Motivation

Education

High school diploma or GED

ServSafe Manager Certification

Tools

Food service equipment

Job description

Job Responsibilities:

Directs the food service operation at the facility level, guiding and overseeing daily operations including the leadership of subordinate supervisor(s) and staff.

1. Interviews, hires, directs, trains, evaluates the performance of, and when necessary, disciplines and discharges employees.
2. Manages daily HR functions such as Kronos and work schedules, including time-off requests and ensuring adequate coverage daily.
3. Clearly communicates the goals, objectives, and plans of the department to subordinates.
4. Regularly monitors staff adherence to objectives and plans, providing constructive feedback and notifying appropriate staff of significant variances.
5. Ensures that assigned subordinate staff receive proper training and maintain ServSafe certification, as applicable, in accordance with established requirements and guidelines.
6. Plans, schedules, prioritizes, and assigns work to food service workers.
7. Manages the daily operation of the food service department, acting as a liaison between food services and both the facility and central office.
8. Maintains a certification of Food Safety Management through ServSafe or an approved agency.
9. Reviews and completes paperwork daily to ensure accuracy for all governing agencies, including DPH, USDA, DOE, DJJ, ACA, etc.
10. Acts as the lead for ACA preparation for food service-related standards.
11. Keeps the food service operation prepared for compliance audits by internal and external auditing agencies.
12. Provides corrective action plans to leadership and follows through on these plans for any areas found non-compliant on any audit.
13. Projects and submits supply needs for the entire fiscal year for small wares, disposables, chemicals, and food service supplies with respect to the food service budget.
14. Places weekly orders of all raw foods, considering current inventory, budget, and facility population.
15. Places orders for USDA commodity foods and/or DoD produce to responsibly spend entitlement funds.
16. Responsible for the review of each delivery to ensure quality control, relaying quality issues to the vendor and central office leadership.
17. Completes monthly reporting in JTS of the daily meal count for the month, and of raw food inventory on hand, including entitlement program foods.
18. Manages the maintenance and replacement of food service equipment.
19. Reviews the kitchen consistently for sanitation, safety, and program compliance.
20. Provides education and training to all staff on an ongoing and as-needed basis to maintain adequate sanitation, safety, and program compliance.
21. 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.
22. Demonstrates excellent communication skills between subordinate staff, peers, and leadership.
23. Demonstrates adequate computer literacy and the ability to communicate via email in a timely manner.
24. 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:

• High school diploma or GED and two years of experience in managing a food service operation, including supervision, inventory control, cost management, food preparation, and sanitation.
• OR two years of experience at the lower-level Food Svc Spec Spv (FFT013) or an equivalent position.

Preferred Qualifications:

• Must hold an active ServSafe Manager Certification.
• Excellent written and oral communication skills.
• Ability to motivate staff to improve work quantity and quality.
• Knowledge of all governing bodies’ rules and regulations including DPH, ACA, DOE, USDA, and DJJ.
• Thorough knowledge of large food service equipment.
• Experience with the National School Meal Programs.

THIS IS AN INTERNAL AND EXTERNAL JOB ANNOUNCEMENT

THIS IS AN UNCLASSIFIED POSITION.

The selected applicant will be subject to a reference check and criminal background check, where applicable.

Please include all relevant job information on the application for consideration. All applications will be pre-screened.

DJJ IS AN EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER