Senior Food Service Operations Manager - Veterans Home

IdahoPTV; Post Falls (ID); On-site; USD 59,000 - 63,000; Full time

Benefits offered by this job

PERSI Retirement

Vacation & Sick Leave

Parental Leave

11 Holidays

401k & Deferred Compensation

Job summary

Idaho Division of Veterans Services in Post Falls is seeking a Food Service Operations Manager to supervise all food preparation and dining locations and to implement the department's menu and nutrition plan.

The role includes training Senior Cooks and Dietary Aides, ensuring equipment safety, and maintaining compliance with food safety standards while managing inventory, budgets, and scheduling to support high-quality resident meals.

Qualifications

• Knowledge of nutrition management practices.
• Experience ensuring sanitation and safe food handling in large operations.
• Ability to supervise staff and manage dietary services.
• Experience using computers to generate reports and monitor operations.

Responsibilities

• Oversee food production and service across all locations, ensuring compliance with licensing and nutrition plans.
• Supervise Senior Cooks and Dietary Aides; train staff on equipment use and safety.
• Monitor budgets, food costs, inventory, and purchasing; ensure timely meal service.
• Develop and post work schedules; assist with menu planning and substitutions.
• Coordinate staff training on nutrition, food handling, and resident care; fill in as needed.

Skills

Nutrition management

Food safety & sanitation

Staff supervision

Report writing / data entry

Education

Registered Dietitian (RD)

Certified Dietary Manager (CDM)

Certified Food Service Manager

Job description

Idaho Division of Veterans Services in Post Falls is seeking a Food Service Operations Manager to supervise all food preparation and dining locations and to implement the department's menu and nutrition plan.

The role includes training Senior Cooks and Dietary Aides, ensuring equipment safety, and maintaining compliance with food safety standards while managing inventory, budgets, and scheduling to support high-quality resident meals.