Food Services Manager/Culinary Instructor Part-time position- Sanford

SUMMARY

The Food Services Manager is responsible for supervising the daily operations of the kitchen of the Pathways to New Hope Facility. This includes but is not limited to meal preparation, purchasing, inventory, equipment oversight, cost control, impeccable sanitation standards, safety, and staff training, participant coaching, catering production and plans nutritious meals to provide quality food services, keeping in mind the medical requirements of all residents (i.e.: diabetics) The Food Services Manager must be capable of following administrative direction, making decisions, exercises sound judgment, and works collaboratively with program staff, instructors, partners, and shared kitchen users.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Include the following. Other duties may be assigned:

General Functions:

• Have a deep, personal commitment to serve as an advocate for people in need, in accord with the Church and its social mission.
• Articulate clear goals that support the well-being, dignity, growth, and employment readiness of program participants.
• Work independently and as a team member; establish effective, respectful working relationships.
• Balance team and individual responsibilities, welcome feedback, and contribute to a positive team spirit.
• Accept and work within agency philosophy, policies, procedures, and professional ethics.
• Demonstrate professional competence, self-motivation, sound judgment, and flexibility with changing assignments.
• Work when scheduled; begin and end work as expected; call in according to policy when arriving late for work or when absent; observe provisions of the Fair Labor Standards Act; observe policies on lunch/break periods and use work time appropriately
• Maintain appropriate professional boundaries with staff, participants, clients, and community partners.
• Possess sensitivity to cultural differences present in the service population, staff, and volunteers and have the ability to forge mutually respectful supportive working relationships.
• Possess a conviction that people have the capacity to grow and change.
• Have a commitment to Catholic values and support the tenants of Catholic Social teaching.

Other Duties & Responsibilities:

• Adhere to all policies and procedures as required by AHCA, DOH, fire safety, and other pertinent licensing guidelines.
• Maintain an emergency food supply in accordance with AHCA regulatory guidelines
• Plan and lead hands-on culinary training for groups of up to 12 participants, typically one to two training days weekly of approximately eight hours per day.
• Teach food preparation, knife skills, portioning, sanitation, food safety, kitchen organization, and commercial kitchen practices.
• Design practical production projects and reinforce punctuality, teamwork, communication, accountability, customer service, and professionalism.
• Coach participants with varying skill levels; provide constructive feedback and help evaluate employment readiness.
• Coordinate with specialized instructors, CRAFT staff, and partners to support consistent training and employment goals.
• Oversee kitchen supplies, equipment, cleanliness, maintenance, schedules, shared kitchen use, and cleaning responsibilities.
• Maintain a safe, sanitary, organized kitchen in accordance with applicable food safety, health, fire safety, and licensing requirements.
• Manage purchasing, receiving, food storage, inventory rotation, food costs, waste, and responsible use of donated ingredients.
• Maintain delivery records, food temperature checks, refrigerator/freezer logs, and other required operational documentation.
• Identify equipment and maintenance needs, follow emergency procedures, and report needs to program leadership.
• Follow agency information technology and reporting requirements; attend required meetings.
• Assist the Program Director in developing and operating CRAFT Catering as a revenue-generating social enterprise.
• Plan menus and oversee preparation for events, boxed lunches, meetings, community gatherings, and customer orders.
• Develop standardized recipes, portion sizes, food costing, production plans, and efficient operating procedures.
• Ensure food quality, presentation, packaging, delivery readiness, customer service, and event setup/service as needed.
• Integrate appropriate catering production into participant training to provide real-world experience.
• Incorporate nutritious community meal preparation into training whenever practical and coordinate packaging and distribution with partners.
• Coordinate training schedules, kitchen activities, catering production, and community meals with the Program Director.
• Support procedures, production schedules, program planning, continuous improvement, and growth opportunities.
• Work within approved budgets, forecast departmental needs, and communicate resource requirements to leadership.
• Perform other duties as directed.