Psynergy Programs
Senior Food Services Manager
Psynergy Programs, Sacramento, California, United States, 95828
Summary:
Senior Food Service Manager is responsible for overseeing and training the food service operations within all Psynergy Programs residential facilities. This includes ordering, budgeting, and working with selected vendors, as well as oversight of scheduling and support for time off and vacations. Moreover, they are tasked with creating menu items in compliance with facility standards and the needs of both RCFE and ARF clientele. In collaboration with the Director of Residential Services and the Board of Directors, the manager sets corporate standards for the food services department. This entails establishing written and documented policies and procedures for both ARF and RCFE kitchens, ensuring alignment with CCL regulations and oversight by nutritionists. Proficiency in understanding profit and loss statements as they pertain to food service is integral to this role.Responsibilities and Duties:Plan, organize and oversee all food service operations within the company, Sacramento, Morgan Hill, and Greenfield locations.Adhere to all corporate and licensing policies and procedures, paying special attention to health and safety regulations and maintaining food safety standards, according to all HACCP safety standards.Manage food inventory, order supplies and maintain appropriate PAR and stock levels.Working in collaboration with Chef Managers, hire, schedule, manage, and discipline all kitchen staff.Must have sound budgetary knowledge in order to run kitchen operations in an efficient, cost-effective, and profitable manner with adherence to portion control, medical needs, and quality standards.May research, negotiate, hire, and continuously evaluate all vendor contracts for kitchen supplies and food.Research, create, develop, and design menus utilizing fresh ingredients.May develop special menus in conjunction with doctors and nutritionists to address clients with various health needs and medical conditions and prepare foods that meet their requirements.Contribute to strategic planning regarding corporate opportunities.Report financial status, program goals, and outcomes to partners/directors on a monthly basis.Oversee maintenance of kitchen equipment and recommend repairs and purchases as needed, ensuring each kitchen is outfitted with usable equipment.Ensure clean kitchen work areas and dining room within state health and safety guidelines.Process inventory monthly.Assist kitchen staff as needed, i.e., covering vacations and leaves of absence at all locations.Other duties as assigned.Qualifications:Must have above-average computer skills in Word, Excel, PowerPoint, and TEAMS.Immense knowledge of the culinary world.Par Excellence skills in all aspects of food production including presentation, design, and creation.Knowledgeable of nutrition, caloric values, and portion control of foods.Must be a collaborative team player with the ability to work with all levels of staff, from floor staff to partners.Required knowledge of state and local food handling requirements. CCL requirements a plus.Flexible, able to travel to all locations on short notice.Able to work without supervision.Education/Experience:3+ year culinary arts degree preferred plus 6 years’ experience in a classic restaurant, residential living facility, or hotel.OR 8+ years related experience (working in behavioral health and/or skilled nursing).Must have multi-unit food service manager experience.Must have supervisory experience of at least a staff of 12.Must have experience training kitchen staff on basic kitchen operations.Must have a high level of computer experience and be able to efficiently use Word, Excel, PowerPoint, Teams, and other programs as assigned.Bilingual is a plus.Special Requirements:Must be minimum 25 years of age or older.Must be able to receive criminal record clearance as required by Title XXII, licensing regulations. This includes FBI and DOJ clearance.A health screening, by or under the direction of a physician, must have been performed not more than six months prior to employment or within seven (7) days after employment. Health screening must include TB clearance not more than six months prior to employment or within seven (7) days after employment.Must possess a valid driver’s license and be insurable.Must be able to administer first aid and CPR with proper training.Must have a valid California Managers Food Handlers Card or be able to get one within 30 days.Frequently required to stand and use hands.Regularly required to sit.Occasionally required to climb, balance, stoop, or kneel.Occasionally required to lift and/or move up to 60 pounds.
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Senior Food Service Manager is responsible for overseeing and training the food service operations within all Psynergy Programs residential facilities. This includes ordering, budgeting, and working with selected vendors, as well as oversight of scheduling and support for time off and vacations. Moreover, they are tasked with creating menu items in compliance with facility standards and the needs of both RCFE and ARF clientele. In collaboration with the Director of Residential Services and the Board of Directors, the manager sets corporate standards for the food services department. This entails establishing written and documented policies and procedures for both ARF and RCFE kitchens, ensuring alignment with CCL regulations and oversight by nutritionists. Proficiency in understanding profit and loss statements as they pertain to food service is integral to this role.Responsibilities and Duties:Plan, organize and oversee all food service operations within the company, Sacramento, Morgan Hill, and Greenfield locations.Adhere to all corporate and licensing policies and procedures, paying special attention to health and safety regulations and maintaining food safety standards, according to all HACCP safety standards.Manage food inventory, order supplies and maintain appropriate PAR and stock levels.Working in collaboration with Chef Managers, hire, schedule, manage, and discipline all kitchen staff.Must have sound budgetary knowledge in order to run kitchen operations in an efficient, cost-effective, and profitable manner with adherence to portion control, medical needs, and quality standards.May research, negotiate, hire, and continuously evaluate all vendor contracts for kitchen supplies and food.Research, create, develop, and design menus utilizing fresh ingredients.May develop special menus in conjunction with doctors and nutritionists to address clients with various health needs and medical conditions and prepare foods that meet their requirements.Contribute to strategic planning regarding corporate opportunities.Report financial status, program goals, and outcomes to partners/directors on a monthly basis.Oversee maintenance of kitchen equipment and recommend repairs and purchases as needed, ensuring each kitchen is outfitted with usable equipment.Ensure clean kitchen work areas and dining room within state health and safety guidelines.Process inventory monthly.Assist kitchen staff as needed, i.e., covering vacations and leaves of absence at all locations.Other duties as assigned.Qualifications:Must have above-average computer skills in Word, Excel, PowerPoint, and TEAMS.Immense knowledge of the culinary world.Par Excellence skills in all aspects of food production including presentation, design, and creation.Knowledgeable of nutrition, caloric values, and portion control of foods.Must be a collaborative team player with the ability to work with all levels of staff, from floor staff to partners.Required knowledge of state and local food handling requirements. CCL requirements a plus.Flexible, able to travel to all locations on short notice.Able to work without supervision.Education/Experience:3+ year culinary arts degree preferred plus 6 years’ experience in a classic restaurant, residential living facility, or hotel.OR 8+ years related experience (working in behavioral health and/or skilled nursing).Must have multi-unit food service manager experience.Must have supervisory experience of at least a staff of 12.Must have experience training kitchen staff on basic kitchen operations.Must have a high level of computer experience and be able to efficiently use Word, Excel, PowerPoint, Teams, and other programs as assigned.Bilingual is a plus.Special Requirements:Must be minimum 25 years of age or older.Must be able to receive criminal record clearance as required by Title XXII, licensing regulations. This includes FBI and DOJ clearance.A health screening, by or under the direction of a physician, must have been performed not more than six months prior to employment or within seven (7) days after employment. Health screening must include TB clearance not more than six months prior to employment or within seven (7) days after employment.Must possess a valid driver’s license and be insurable.Must be able to administer first aid and CPR with proper training.Must have a valid California Managers Food Handlers Card or be able to get one within 30 days.Frequently required to stand and use hands.Regularly required to sit.Occasionally required to climb, balance, stoop, or kneel.Occasionally required to lift and/or move up to 60 pounds.
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