Alaska Christian College
Food Service Manager
Alaska Christian College, Soldotna, Alaska, United States, 99669
JOB TITLE:
Food Services ManagerDEPARTMENT:
Food ServiceREPORTS TO:
Vice President for OperationsSTATUS:
Part-time (approx. 35 hours per week; 52 weeks per year), Non-Exempt, Regular, Non-benefited
PURPOSE:
Responsible for the daily operations of the Food Services Department including the Kitchen and Dining Room providing professional leadership and direction.
RESPONSIBILITIES:
Plan all menus and have the ability to create recipes appropriate for a variety of dining.
Purchase food and supplies within assigned budgets and according to established menus.
Receive food and beverage deliveries, checking contents to verify quantity and quality.
Coordinate booking of the Conference Center and catering events.
Maintain areas in a clean, safe, organized, and unobstructed way to comply with all safety, sanitation, fire codes and guidelines, coordinating responsibilities with dietary, maintenance and custodial staff.
Directs the kitchen staff in the absence of the Lead Cook.
Provide an annual budget proposal to the Vice President of Operations and track income and expenses monthly.
Maintain departmental accounting including food receipts, invoices, budgeting, meal tallies and all other information as requested or required. This will include assessment reports for accreditation purposes.
Investigate and resolve complaints regarding food quality or service.
Interview and hire, schedule staff hours, assign duties, and coordinate assignments of cooking personnel. Review and approve timecards.
Maintains a positive, wholesome, and nutritional dining and work environment.
Will attend all appropriate staff and faculty meetings as needed.
Develop and maintains standard operation procedures (SOP) manual for this position.
Carries out other duties as assigned.
SUPERVISORY RESPONSIBILITIES:
Assistant Manager, Prep Cooks, Dishwashers, and Student Workers.
MINISTRY EXPECTATIONS:Alaska Christian College esteems our students and co-workers and values each as a member of our community of faith. Students, faculty, staff, visitors, and vendors are all considered to be customers and it is the duty of each employee, regardless of their position, to perform a high level of customer service. All employees are encouraged to develop meaningful relationships with students and other staff to promote the mutual growth of deeper whole-life discipleship.
REQUIREMENTS:
Must have certificates related to administration and food service or be able to attain a Certified Food Protection Manager certification within 90 days of employment.
Must have knowledge of business and management principles involved in strategic planning, resource allocation, leadership, and production methods.
Must possess knowledge of raw materials, production processes, quality control, and other techniques for maximizing the effective manufacture and serving of food.
Must be able to lead a food service team.
Must have good communication skills, both verbal and written.
Detail oriented, with a high degree of accuracy and skill in all work performed.
Functions well in a cross-cultural environment has a teachable attitude, is willing to be a team player.
Must be able to work independently and show good judgment.
Must be organized, and efficient, and show good time management skills.
Must be reliable and dependable with regular, timely attendance.
PLEASE NOTE:
ACC is a religious organization; to be considered for an interview, candidates should submit a short statement of faith along with their application materials and once hired, employees are required to sign a document agreeing with the Evangelical Statement of Faith and Affirmations and ABHE statement. The Covenant Affirmations can be found here:
Covenant Affirmations .
WORKING CONDITIONS:These duties will be primarily conducted in a busy kitchen environment and require working with cooking equipment and utensils. Some time will be spent in an office to maintain the required records. There may be limited exposure to hazardous materials. The majority of the shift will be spent standing and walking. This person must have adequate sight to meet the responsibilities of the job, 20/20 vision with correction. They must be able to hear with 100% accuracy with correction. Must be able to lift 35 pounds on an occasional basis and walk stairs daily.
DRESS CODE:Chef attire is required. Jeans are acceptable as long as they are clean and well-kept. Black pants are required during catering events. Supportive, closed-toe shoes are required. Black shoes are required during catering events. Socks/stockings/nylons required; no bare legs or feet allowed. Hair must be neat, pulled back and secured away from the face in order that it does not fall forward at any time. A hairnet or hat is required during food preparation and serving. Facial hair must be trimmed and well-groomed. Fingernails must be trimmed and well-groomed. All jewelry is to be kept to a bare minimum.
STATEMENT OF UNDERSTANDING:This job description is intended to describe the general nature of the work being performed by the person assigned to this position and does not state or imply that it is all-inclusive. Other duties and responsibilities may be added with consideration of the job requirements and skills needed and can be changed verbally or in writing at the discretion of the job's immediate supervisor.
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Food Services ManagerDEPARTMENT:
Food ServiceREPORTS TO:
Vice President for OperationsSTATUS:
Part-time (approx. 35 hours per week; 52 weeks per year), Non-Exempt, Regular, Non-benefited
PURPOSE:
Responsible for the daily operations of the Food Services Department including the Kitchen and Dining Room providing professional leadership and direction.
RESPONSIBILITIES:
Plan all menus and have the ability to create recipes appropriate for a variety of dining.
Purchase food and supplies within assigned budgets and according to established menus.
Receive food and beverage deliveries, checking contents to verify quantity and quality.
Coordinate booking of the Conference Center and catering events.
Maintain areas in a clean, safe, organized, and unobstructed way to comply with all safety, sanitation, fire codes and guidelines, coordinating responsibilities with dietary, maintenance and custodial staff.
Directs the kitchen staff in the absence of the Lead Cook.
Provide an annual budget proposal to the Vice President of Operations and track income and expenses monthly.
Maintain departmental accounting including food receipts, invoices, budgeting, meal tallies and all other information as requested or required. This will include assessment reports for accreditation purposes.
Investigate and resolve complaints regarding food quality or service.
Interview and hire, schedule staff hours, assign duties, and coordinate assignments of cooking personnel. Review and approve timecards.
Maintains a positive, wholesome, and nutritional dining and work environment.
Will attend all appropriate staff and faculty meetings as needed.
Develop and maintains standard operation procedures (SOP) manual for this position.
Carries out other duties as assigned.
SUPERVISORY RESPONSIBILITIES:
Assistant Manager, Prep Cooks, Dishwashers, and Student Workers.
MINISTRY EXPECTATIONS:Alaska Christian College esteems our students and co-workers and values each as a member of our community of faith. Students, faculty, staff, visitors, and vendors are all considered to be customers and it is the duty of each employee, regardless of their position, to perform a high level of customer service. All employees are encouraged to develop meaningful relationships with students and other staff to promote the mutual growth of deeper whole-life discipleship.
REQUIREMENTS:
Must have certificates related to administration and food service or be able to attain a Certified Food Protection Manager certification within 90 days of employment.
Must have knowledge of business and management principles involved in strategic planning, resource allocation, leadership, and production methods.
Must possess knowledge of raw materials, production processes, quality control, and other techniques for maximizing the effective manufacture and serving of food.
Must be able to lead a food service team.
Must have good communication skills, both verbal and written.
Detail oriented, with a high degree of accuracy and skill in all work performed.
Functions well in a cross-cultural environment has a teachable attitude, is willing to be a team player.
Must be able to work independently and show good judgment.
Must be organized, and efficient, and show good time management skills.
Must be reliable and dependable with regular, timely attendance.
PLEASE NOTE:
ACC is a religious organization; to be considered for an interview, candidates should submit a short statement of faith along with their application materials and once hired, employees are required to sign a document agreeing with the Evangelical Statement of Faith and Affirmations and ABHE statement. The Covenant Affirmations can be found here:
Covenant Affirmations .
WORKING CONDITIONS:These duties will be primarily conducted in a busy kitchen environment and require working with cooking equipment and utensils. Some time will be spent in an office to maintain the required records. There may be limited exposure to hazardous materials. The majority of the shift will be spent standing and walking. This person must have adequate sight to meet the responsibilities of the job, 20/20 vision with correction. They must be able to hear with 100% accuracy with correction. Must be able to lift 35 pounds on an occasional basis and walk stairs daily.
DRESS CODE:Chef attire is required. Jeans are acceptable as long as they are clean and well-kept. Black pants are required during catering events. Supportive, closed-toe shoes are required. Black shoes are required during catering events. Socks/stockings/nylons required; no bare legs or feet allowed. Hair must be neat, pulled back and secured away from the face in order that it does not fall forward at any time. A hairnet or hat is required during food preparation and serving. Facial hair must be trimmed and well-groomed. Fingernails must be trimmed and well-groomed. All jewelry is to be kept to a bare minimum.
STATEMENT OF UNDERSTANDING:This job description is intended to describe the general nature of the work being performed by the person assigned to this position and does not state or imply that it is all-inclusive. Other duties and responsibilities may be added with consideration of the job requirements and skills needed and can be changed verbally or in writing at the discretion of the job's immediate supervisor.
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