The Food Service Manager is responsible for the day-to-day operations of the food service department. The Food Service Manager oversees the safety and sanitation of food preparation and creates meals that are nutritionally balanced and appealing. Shelter Residents are traumatized both by the intimate partner violence they experienced, and the sudden experience of homelessness. Families may also have unrelated trauma experiences from their lives. As such, the Food Service Manager must be comfortable engaging traumatized people in a sensitive manner and must be comfortable working in a Voluntary Services program model.
Primary Responsibilities:
· Works closely with the Residential Services Director to provide content for and execute training of all new and current staff on resident engagement, supportive listening, crisis intervention, and intimate partner violence knowledge skills.
· Fill in as necessary to cover planned and unplanned absences. On Call for emergencies and verbal consultation.
· With Residential Services Director, establishes standards and develops written procedures manual for the Food Service Department consistent with health and safety code regulations and best practices.
· Develops and maintains systems for inventory of equipment and supplies, and for storage of food and related items. Monitors storage areas for cleanliness and organization that consistently meet Health Department regulations.
· Develops and implement plan for annual training of all Resident Advocates and Operations staff.
· Develops and implements an equipment cleaning/maintenance plan to ensure optimum operating efficiency, compliance with health department regulations, preventive maintenance, and repair or service as needed.
· In consultation with Residential Services Director, identifies vendors for purchase of food and related commodities.
· Establishes purchasing/delivery schedules to ensure operational efficiency and cost effectiveness. Manages food purchases to keep expenditures within budget. Seeks ways to reduce cost.
· In consultations with the Residential Service Director, develops menus and prepares meals that are nutritionally balanced, meet grant requirements, make good use of donated food commodities, and are responsive to resident feedback.
· Develops and implements procedures to minimize food loss (theft or perish).
· Develops a system for food inventory and food rotation to ensure freshness and quality.
· In consultation with the residential director, identifies areas for Kitchen staff development. Implements plans for staff training.
· Assists in budget planning for the Food Service Department.
· Assists in preparing reports and compiling statistics as necessary.
· Facilitates conflict resolution among residents and kitchen staff. Demonstrates positive conflict management and conflict resolution behavior that is sensitive to resident trauma experiences.
· Identifies opportunities to utilize trainees and volunteers to enhance operations.
· Other duties as assigned.