Food Service Manager_NE-AOK_711-Camp Department-Overnight

The company name is: The Salvation Army International; Welling (OK); On-site; USD 40,000 - 60,000; Full time

Job summary

A leading organization seeks a Food Service Manager to oversee daily operations of food services, ensuring compliance with health regulations and managing kitchen staff. The role involves planning menus, budgeting, and supervising food preparation. Ideal candidates will have experience in food service management and a strong understanding of health standards.

Qualifications

• Two years of experience in food service management required.
• At least six months experience in a supervisory capacity.

Responsibilities

• Plans and supervises food service operations.
• Purchases food and maintains inventory.
• Ensures compliance with health standards.

Skills

Food Preparation

Management

Budget Preparation

Health Regulations

Cooking Methods

Education

High School Diploma or G.E.D.

Job description

Food Service Manager

Job Summary

Plans, coordinates, supervises, and evaluates the day-to-day operations of a Salvation Army food services program. Job duties include the following plans and develops menus for all programs; purchases food and maintains an adequate level of inventory for program needs; prepares and administers a food budget; ensures food service program operates in compliance with health standards and regulations; supervises, schedules, evaluates, and participates in the work of kitchen personnel including the cooking and serving of meals.

Essential Functions

This job description should not be interpreted as all inclusive. It is intended to identify the essential functions and requirements of this position. The incumbent may be requested to perform job-related

Responsibilities and tasks other than those stated in this job description.

Direct and Manage all Food Service Operations (95%)

Plans, schedules, assigns and supervises the work of kitchen staff; trains and instructs employees in the proper methods and procedures; monitors work in progress and upon completion to ensure compliance with recipes, quality standards and health regulations; conducts annual performance evaluations and provides salary and hiring/firing recommendations.

Purchases food and commodities in appropriate quantities and at economical prices; monitors expenditures to ensure compliance with the food budget; serves as liaison to food service vendors.

Plans menus and selects recipes ensuring nutritionally balanced meals.

Supervises and monitors the cooking and presentation of meals to ensure compliance with recipes and health standards; ensures appropriate utilization of surplus and leftovers.

Maintains the food and kitchen supplies inventory; ensures inventory is maintained at adequate level and that food is properly rotated and discarded when necessary.

Prepares and maintains statistical records of meals and snacks serviced and food donations received and submits to management.

Monitors kitchen and dining areas to ensure continued compliance with safety and sanitary regulations.

Cleans, cooks, and prepares a variety of foods and beverages utilizing kitchen equipment, utensils, and supplies in accordance with acceptable and economical cooking methods.

Ensures that enough food is prepared based on the number of people to be served and that food is prepared in a timely manner as scheduled.

Serves food and beverages in a presentable manner; prepares plates for infants or persons requiring additional assistance.

Other Responsibilities (5%)

Receives and processes food donations.

Supervises activities and coordinates arrangements for carrying-out programs and special events.

Performs other related work as required.

Materials and Equipment

General Office Equipment Kitchen Equipment

Knowledge, Skills, and Abilities

Knowledge of the principles and practices of food preparation and management.

Knowledge of proper cooking methods and procedures.

Knowledge of meal planning techniques.

Knowledge of acceptable food storage and cleaning techniques.

Knowledge of the principles and practices of budget preparation and administration.

Knowledge of health regulations governing the operation of public kitchens.

Ability to lead, motivate, supervise and evaluate the work of subordinate employees.

Ability to plan and cook nutritional, tasteful, and safe food for large groups in a timely manner with all meals prepared in compliance with standard nutritional requirements.

Ability to ensure kitchen appliances are properly operated and maintained.

Ability to order food and kitchen supplies in an economical manner and to maintain an adequate level of inventory.

Ability to ensure kitchen operations conform to local, state, and federal health regulations.

Ability to navigate a computer for use of ordering food and communicating via email with the Regional Food Bank of Oklahoma, vendors and staff.

MINIMUM QUALIFICATIONS REQUIRED

Education and Experience

High School Diploma or G.E.D. preferred, AND two years progressively responsible experience in food service management with at least six months experience in a supervisory capacity, OR any equivalent combination of training and experience that provides the required knowledge, skills, and abilities.

Certifications/Licenses

Food Handlers Permit

Valid State Driver’s License

Physical Requirements

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

Ability to meet attendance requirements.

Ability to read, write, and communicate the English language.

Ability to cook, taste, and smell food.

Duties are usually performed seated. Sitting may be relieved by brief or occasional periods of standing or walking.

Limited amount of physical effort required associated with walking, standing, lifting and carrying light objects (less than 25 lbs.) 5-10% of work time.

Working Conditions

Work is performed at a camp setting with exposure to the sun and heat and varying environmental conditions and in a kitchen environment where there may be limited physical discomforts associated with working around hot stoves/ovens or cold freezers.

Statement of Purpose

This document provides descriptive information about the above Salvation Army position. Work actually performed by incumbents in this position may vary. Although this document may be used for recruiting, staffing, or career planning, the information contained herein should only be used as a guideline or recommendation for the content of and qualifications for this position. An individual’s ability to meet the qualifications and capabilities described in this document is not a guarantee of employment or promotion. The Salvation Army reserves the right to make changes to this document as deemed necessary without providing advance written notice.

All employees recognize that The Salvation Army is a church and agree that they will do nothing as an employee of The Salvation Army to undermine its religious mission.

When an application is selected for review, typically, only applicants who indicate the relevant education and experience requirements, as indicated in the job description for the position, may be considered for job openings. Please FULLY complete the application, answer questions completely, honestly and to the best of your ability. Please also upload a copy of your resume (when available). Those applicants requiring accommodation to the application and/or interview process should contact a representative of the Human Resources Department at the applicable location.

We appreciate your interest in employment opportunities with The Salvation Army!