Food Services Manager II (8516)

Monday-Friday from 8-4:30 PM

Food Services Manager II has primary responsibility for managing food service operations at two locations: Nashville Area Command and Murfreesboro Corps. The position plans, directs, and evaluates food service operations; develops and administers operating procedures, menus, budgets, purchasing, inventory controls, staffing plans, and compliance standards; and customarily and regularly directs the work of assigned kitchen personnel at both locations. The position exercises independent judgment and discretion in allocating staff and resources, resolving operational issues, selecting vendors within approved parameters, and recommending personnel actions. Routine cooking or food-service work may be performed when operationally necessary.

Essential Functions:

This description should not be interpreted as all-inclusive.  It is intended to identify the major responsibilities and requirements of this position.  The incumbents may be requested to perform job-related responsibilities and tasks other than those stated in this position description.

• Customarily and regularly directs the work of assigned food service employees or volunteers across Nashville Area Command and Murfreesboro Corps. Establishes work priorities; schedules and assigns staff between locations; trains and instructs employees; monitors performance and completed work;
• Conducts performance evaluations; addresses performance and conduct issues.
• Applies organizational policies and determines the appropriate course of action for day-to-day food service operations at both locations.
• Has responsibility for coordinated food service results at both locations and authority to make day-to-day operational decisions, including staffing deployment, work methods, production priorities, purchasing within budget, inventory controls, and responses to health, safety, and service issues.
• Has the authority to commit the employer in matters that have significant financial impact, i.e. purchases food and commodities in appropriate quantities and at economical prices and maintains an adequate level of inventory for program
• Provides consultation and expert advice to management regarding food service operations, staffing, regulatory compliance, vendor performance, budget variances, and resource needs for both locations. Exercises discretion in resolving significant operating issues that are not covered by established procedures and escalates matters when organizational approval is required.
• Supervises the maintenance and organization of the food and kitchen supplies inventory; ensures inventory is maintained at adequate level and that food is properly rotated and discarded when necessary.
• Prepares and maintains statistical records of meals served and donations received.
• Exercises independent judgment to adapt operating methods when circumstances require, including changing vendors within approved requirements, modifying meal arrangements, adjusting production plans, and reallocating or rescheduling employees between the two locations to maintain services.
• Monitors kitchen and dining areas to ensure continued compliance with safety and sanitary regulations.
• Plan menus and select recipes ensuring nutritionally balanced meals.
• Supervises and monitors the cooking and presentation of meals to ensure compliance with recipes and health standards; ensures appropriate utilization of surplus and leftovers.
• Provides hands-on cooking or food preparation support when necessary to maintain operations, while continuing to direct staff and retain overall management responsibility. Such production work is secondary to the position’s primary management duties.
• Ensure 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.
• Serves food and beverages in a presentable manner; prepares plates for infants or people requiring additional assistance.

WHAT WE ARE LOOKING FOR

EDUCATION AND EXPERIENCE:

High School Diploma or G.E.D. (Degree in culinary arts preferred)

and

Five (5) years of progressively responsible food service experience, including at least two (2) years managing staff, budgets, and operations in a multi-site or comparably complex food service environment

or

any equivalent combination of training and experience which provides the required knowledge, skills, and abilities.