Food Service Manager

SUMMARY The food services manager works to stay within TTHI budget, keep all facilities sanitized and in good working order.
Keeping an to date inventory and supervising kitchen workers if applicable.
The food service manager keeps an updated Servsafe certification at all times.
The goal is to ensure that all clients are eating healthy and nutritious foods in a clean and safe environment.
ESSENTIAL FUNCTIONS Observe all local health code regulations.
Immediately address sanitation and/or maintenance discrepancies.
Inventory kitchen tools at the beginning and the end of your assigned shift.
Understand that no client supervises another.
no client is "in charge" of any other Direct and observe that all workers use hair nets, protective gloves, aprons, oven mitts, and any other safety equipment, as directed.
Observe and ensure that no client works around food with a medical condition that could reasonably compromise any stage of any meal prepared.
Supervise and direct workers as they unload and store all food products delivered.
ensure foods are dated & properly rotated as they arrive and are stored.
Supply a vendor's invoice /receipt for all items received.
original to administrative office; copy to the director's office.
Conduct the weekly food service sanitation inspection (form DC2-407).
Understand who is authorized.
unassigned clients/staff should not be present near food preparation.
exception: A security issue requiring extra staff for a safe resolution.
Will ensure clients have a meal saved and property stored for clients who have been received after meals or returning from work afterhours.
Be accountable for clients assigned.
you may also conduct a compound mealtime count periodically, in coordination with the supervisor on duty.
Monitor and stop all unnecessary noise and/or horseplay during feeding times.
Ensure portion control, no client is to receive a different portion than any other.
Portions are to be observed closely, to avoid favoritism, argument, and waste.
Observe and supervise clients as they finish their meal.
Plates and bowls must be returned to the kitchen in good condition, for cleaning and sanitation.
Keep the kitchen and dining area clean and inspection ready.
All surfaces are to be cleaned with appropriate cleaning supplies.
Floors are to be swept and mopped at the conclusion of each meal.
Dining Tables are to be sanitized.
Always control contraband.
food is a common target for theft.
Frequent searches of persons and areas are required to control theft and waste.
COMPETENCIES Formulate and prepare accurate, concise reports using proper format, grammar, and spelling.
Demonstrate the ability to accurately count persons, and account for those absent.
T Ability to search persons and areas, identifying and removing contraband.
Apply and achieve food safety manager certification within 60 days of assignment as food service security tech.
BENEFITS Life insurance Employee discount Referral program Flexible schedule Dental Insurance Vision insurance Paid time off Wellness Days Professional development assistance Health insurance Employee assistance program CULTURE At The Transition House, your mental health is our top priority! We understand that mental well-being is a complex and vital part of life, which is why we’re committed to providing our employees with the highest quality of support.
Our team works hard to create a culture of collaboration and balance between work and home life.
We strive to provide our employees the same supportive hand that we give our clients —we believe that it’s important to pour into yourself in order to be the best versions of ourselves and foster a vibrant team dynamic.
Take the first step in prioritizing your own mental health; join our team today! AAP/EEO STATEMENT The Transition House is an Equal Opportunity Employer.
Inspire does not discriminate on the basis of race, religion, color, sex, gender identity, sexual orientation, age, non-disqualifying physical or mental disability, national origin, veteran status, or any other basis covered by appropriate law.
All employment is decided on the basis of qualifications, merit, and business need.
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