Multisite Food Services Manager

New Dawn Treatment Centers; California (MO); On-site; USD 60,000 - 90,000; Full time

Job summary

New Dawn Treatment Centers is seeking a Food Program Manager to lead our culinary operations across California and Nevada. You will oversee menu planning, food safety, sanitation, and daily kitchen activities while aligning with CARF standards and company policies.

You will supervise the culinary team, manage inventory and budgets, conduct staff training, and develop strategic plans to improve meal quality and efficiency across sites.

Qualifications

• At least 4 years' experience in a food service role, with institutional food prep preferred.
• Minimum 2 years of supervisory experience.
• Ability to work independently and as part of a team.

Responsibilities

• Supports daily operations across all CA and NV sites.
• Conduct weekly site visits and walkthroughs.
• Ensure compliance with state regulations and CARF standards.
• Provide employee training and development.
• Assist in the development and implementation of strategic department plans.
• Analyze food costs and assist with departmental budgets.
• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Manages inventory and purchases food and supplies.
• Develops client menus, including meals for special dietary needs.
• Plans and assists in preparing special meals for events.
• Supervises sous chef and residential facility chefs.
• Monitors and maintains monthly staff schedules.
• Other duties as assigned.

Skills

Supervisory experience

Food service experience

Driver's license

Independent worker

Education

SERV Safe Manager Certification

CPR and First Aid certifications

TB test or chest x-ray

Job description

New Dawn Treatment Centers is seeking a Food Program Manager to lead our culinary operations across California and Nevada. You will oversee menu planning, food safety, sanitation, and daily kitchen activities while aligning with CARF standards and company policies.

You will supervise the culinary team, manage inventory and budgets, conduct staff training, and develop strategic plans to improve meal quality and efficiency across sites.