Food Services Manager (7333)

Location: Greensboro Corps - Greensboro, NC

Position Type: Regular Part Time

About this opportunity: Plans, coordinates, supervises and evaluates the day-to-day operations of a Food Services program; plans and develops menus; purchases food and maintains an adequate level of inventory for program needs; prepares and administers a food budget; ensures food service program operates in compliance with health standards and regulations; supervises, schedules, evaluates and participates in the work of kitchen personnel including the cooking and serving of meals.

Key Responsibilities

• Plans, schedules, assigns, and supervises the work of subordinate personnel; trains and instructs employees in the proper methods and procedures; monitors work in progress and upon completion to ensure compliance with recipes, quality standards and health regulation; conducts performance evaluations and provides salary and hiring/firing recommendations.
• Develops, administers, and monitors the departmental budget working.
• Position will serve as a day-time, evening or weekend manager for the entire facility along with the rest of the full-time professional staff. This includes “Manager on Duty” responsibilities.
• Supervises and monitors the cooking and presentation of meals to ensure compliance with recipes and health standards; ensures appropriate utilization of surplus and leftovers.
• Purchases food and commodities in appropriate quantities and at economical prices; monitors expenditures to ensure compliance with the food budget.
• Plans menus and selects recipes ensuring nutritionally balanced meals
• Cleans, cooks, and prepares a variety of foods and beverages utilizing kitchen equipment, utensils, and supplies in accordance with acceptable and economical cooking methods.
• Ensures that enough food is prepared based on the number of people to be served and that food is prepared in a timely manner as scheduled.
• Prepares and maintains statistical records of meals serviced and donations received.
• Serves as liaison to food service vendors, the food bank, and external contacts; builds and maintains relationships with each.