Food Services Manager Job at Christ House in Washington

Description:

The Food Services Manager oversees the day-to-day operation of the kitchen and dining room. The Food Services Manager is responsible for supervision of kitchen staff and volunteers, planning menus appropriate for a healthcare setting, inventory and procurement of food and supplies, and developing and implementing policies and procedures that promote a clean, healthy and hospitable environment.

Essential Functions:

Administrative Functions:

• Supervises, supports, and works alongside the kitchen team of three cooks, local volunteer groups and individual volunteers to ensure a healthy and hospitable food and dining experience for everyone.
• Provides training for new employees and volunteers, assigns work schedules, and directs overall operation of the kitchen.
• Ensures proper operation and upkeep of kitchen appliances and equipment.
• Performs inventory management and control and oversees ordering and coordination of food service deliveries.
• Utilizes donated food or discounted food from sources such as the food bank, USDA, and other sources to reduce costs. Maintains records to meet food bank requirements for documentation.
• Oversees efforts to form and foster creative partnerships with area restaurants, organic farms, food trucks, and other food service organizations.

Food Preparation and Service:

• Plans menus in coordination with kitchen staff to provide nutritious meals appropriate for a healthcare setting while maximizing use of donated foods and food bank foods.
• Provides special diets as needed, including pureed, clear/full liquids, vegetarian, vegan, etc.
• Supervises staff and volunteers in cooking and preparing meals and leads meal preparation as needed.
• Prepares food for special events and activities, including monthly staff meetings and quarterly Board of Directors meetings.

Food Safety and Sanitation:

• Ensures food preparation and service are performed within industry guidelines for prevention of foodborne illness.
• Promotes safety and infection control policies and procedures (i.e. proper hand washing, gloves, wet floor signs, etc.).
• Supervises kitchen staff and volunteers to ensure proper cleaning and sanitation of all kitchen, dining room, and storage areas and surfaces.

Requirements:

• Bachelor's or Associate's Degree in management, hospitality/food services or nutrition preferred.
• Minimum two years' experience managing a professional kitchen including staff supervision, food purchasing and budget management, menu planning and implementation, and food preparation for large groups highly preferred.
• DC Food Handler License required.