JOB SUMMARY:
The FOOD SERVICE MANAGER is directly supervised by the CENTER DIRECTOR with general supervision from the DIRECTOR OF SENIOR SERVICES. Prepares high quality meals in sufficient quantities by stated time; plans menus; provides special menus; assists Center Director with fund raising events by preparing meals and working outside of regular schedule as needed; supervises kitchen staff; purchases raw food and supplies; monitors normal health, safety and fire prevention standards; maintains ongoing raw food and supply inventory; assists Center Director in preparation of reports and records related to meals prepared and served; performs other duties as assigned.
JOB DUTIES AND RESPONSIBILITIES:
1. PREPARES HIGH QUALITY MEALS IN SUFFICIENT QUANTITIES BY STATED TIME: participates in preparation and cooking of meals; determines time and sequence of cooking operations to meet meal serving hours; ensures that only approved foods are prepared and served as specified on the menus; ensures that food is properly dispensed with correct portion and served at the correct temperature; supervises the proper packaging and delivery of hot and frozen meals to homebound clients.
2. MENU PLANNING: will plan monthly menus that meet DAAS nutrition guidelines while also providing attractive tasty meals that will attract clients to the meal program; will provide monthly menus in a timely manner to the Center Director for publishing in center’s monthly newsletter.
3. SPECIAL MENUS: will plan and offer special menus for holidays and special events. Food service manager will coordinate menu plans with the monthly activities and events scheduled at the center.
4. FUND RAISING EVENTS: will assists Center Director with fund raising events, will prepare events’ meals, will work outside of regular schedule as needed.
5. SUPERVISES KITCHEN STAFF: plans work schedules and assigns duties to staff; supervises and coordinates task to ensure assigned tasks are properly completed; conducts necessary kitchen and food preparation training to staff.
6. PURCHASES RAW FOOD AND SUPPLIES: estimates advance weekly needs of food and supplies based on approved menus and storage limitations; coordinates purchases with CENTER DIRECTOR; works with wholesale vendors to get lowest price possible for highest quality food by taking bids periodically; monitors kitchen needs to limit local purchases from retail suppliers to a minimum.
7. MONITORS NORMAL HEALTH, SAFETY, AND FIRE PREVENTION STANDARDS: assures that all appropriate health, safety, and fire regulations are maintained in kitchen, dining and storage areas; supervises and inspects to ensure storage areas, dining areas, kitchen, kitchen equipment, and utensils are kept clean and functional.
8. MAINTAINS ONGOING RAW FOOD AND SUPPLY INVENTORY: records all purchases on inventory sheets; conducts/records manual inventory on the last working day of each month; assures that security for all raw food and supplies is continually maintained.
9. ASSIST CENTER DIRECTOR IN PREPARATION OF REPORTS AND RECORDS RELATED TO MEALS PREPARED AND SERVED: keeps daily records of meals prepared and served; maintains inventory records of food, supplies, equipment and utensils.
10. WILL ATTEND JOB-RELATED TRAINING AS REQUIRED.
11. PERFORMS OTHER DUTIES AS ASSIGNED.
SPECIAL REQUIREMENTS:
Must maintain current First Aid Certification. Must maintain current ServSafe Food Protection Manager Certification.
JOB CLASSIFICATION: Non-Exempt – Full-time
The Area Agency on Aging of Northwest Arkansas is an Equal Opportunity Provider and Employer (EEO Employer/Vet/Disabled/AA).

Full-time; Hourly
$12.00 per hour

KNOWLEDGE, ABILITIES, SKILLS:
Knowledge of health, safety, and fire prevention standards
Knowledge of basic principles of commercial food preparation
Knowledge of food purchasing practices
Knowledge and ability to operate all food service equipment
Knowledge of basic principles of portion control and measurement of ingredients
Ability to adjust recipes and follow menu plans
Ability to plan work schedules and assign duties
Ability to supervise helpers
Ability to perform minimal heavy lifting and carrying
MINIMUM QUALIFICATIONS:
The formal education of Grammar school or higher; two years' experience in institutional food preparation; appropriate background in food purchasing; ability to speak, read, write, and understand English; one year's experience in supervision of staff and assignment of duties. Other job related education and/or experience may be substituted for all or part of these basic requirements upon approval of the Director of Senior Services if such substitution does not violate program regulations and requirements.