PRTF- Food and Nutritional Services Manager

Harboroaks; Pontotoc (MS); On-site; USD 42,000 - 64,000; Full time

Job summary

Harboroaks in Pontotoc, MS is seeking a food service operations leader to manage daily departments that prepare and serve meals and beverages. You will oversee menu planning, purchasing, training, and maintaining high sanitary standards across kitchen and dining areas.

The role requires a high school diploma (bachelor's preferred), 4+ years in food services with 2+ years in supervision, and relevant certifications where applicable. Equal opportunity employment is offered by Harboroaks.

Qualifications

• High school diploma or equivalent required.
• Bachelor's degree in Food Service Management, Human Nutrition or related field preferred.
• Four+ years’ experience in a food services role with 2+ years’ supervisory experience.

Responsibilities

• Plan, coordinate or direct purchasing, food planning, preparation and serving.
• Maintain sanitary standards in preparation, kitchen, serving and dining areas.
• Coordinate with Dietitian or clinical leadership to plan varied, nutritionally balanced menus.
• Review, plan menus and prepare projected menu plans.
• Interpret recipes, modified diet plans and proper portion control per policy or clinical direction.
• Provide staff management including hiring, development, training, performance management and communication.
• Analyze food costs and assist with departmental budgets.
• Orient, train and coach team members on operational guidelines and policies.

Skills

Staff management

Budgeting

Sanitation standards

Menu planning

Leadership

Education

High school diploma or equivalent

Bachelor's degree in Food Service Management or related

Job description

Overview

PURPOSE STATEMENT:

Manage the daily operation of department(s) that prepare and serve food and beverages.

Responsibilities

ESSENTIAL FUNCTIONS:

• Plan, coordinate or direct purchasing, food planning, preparation and serving.
• Maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the facility.
• Coordination with Dietitian or clinical leadership to plan menus that are varied, nutritionally balanced and appetizing.
• Review, plan menus and prepare projected menu plans.
• Interpret recipes, modified diet plans and proper portion control in accordance with approved policy or clinical direction.
• Provide staff management including hiring, development, training, performance management and communication to ensure effective and efficient department operation.
• Analyze food costs and assist with departmental budget issues.
• Orient, train and coach team members on operational guidelines, organizational policies and procedures.

OTHER FUNCTIONS:

• Perform other functions and tasks as assigned.

Qualifications

EDUCATION/EXPERIENCE/SKILL REQUIREMENTS:

• High school diploma or equivalent required.
• Bachelor's degree in Food Service Management, Human Nutrition or related field preferred.
• Four or more years’ experience in food services role with 2+ years’ experience in a supervisory capacity in food services.

LICENSES/DESIGNATIONS/CERTIFICATIONS:

• ServSafe Certification preferred.
• Required completion of the coursework and a passing score on the examination for Certified Dietary Manager, or be in the active pursuit of license/certification, where required by the state and facility.

We are committed to providing equal employment opportunities to all applicants for employment regardless of an individual’s characteristics protected by applicable state, federal and local laws.

PNTOC