Job Purpose:
Responsible for hands on directing of the food service operation, congregate meal sites and delivery of meals and supplies to sites and clients according to all Federal, State and local standards and contract specifications.

Roles and Responsibilities:

• Hiring, training, scheduling, supervision, payroll and evaluation all food service, site and driver staff. • Managing daily volume food production, including cooking as needed to ensure proper meal production by staff. • Assisting Registered Dietitian Consultant with menu development. • Converting recipes and quantifying amounts to actual count requirements. • Ordering of all food and non-food supplies for food service operation. • Conducting ongoing cost analysis and maintaining inventory levels sufficient to meet food product and supply requirements • Handling concerns from clients and contracts quickly and satisfactorily. • Monitoring and maintaining all food service compliance records. • Monitoring all food service equipment and delivery vehicles. • Scheduling and training of all food service and dining room volunteers. • With Registered Dietitian Consultant, monitoring food service operation for compliance to all standards, policies and procedures. • Participating in staff, manager, agency and community meetings. • Additional duties as required/assigned.

Functional/Technical Capabilities :
Analytical Thinking - Solves complex problems using a sequential system.
Business Impact - Sets goals for the function.
Advanced communication skills used to lead a team.
Company Knowledge- Understands the role of the function and how it fits into meeting the goals of the division.
Functional Knowledge - Expertise in his/her discipline and understands these concepts in other disciplines.
Influence - Profits from garnering support for concepts and solutions from other functions.
Leadership Skills - Manages a team.
Managing Change Initiates improvements for the function.
Arrives at decision using analytical thought
Sets or influences strategy for his/her function.

Qualifications:
-Must have high school diploma or GED or Preferred: College credit in business or food service related field
-Minimum two years’ institutional food service management
-Experience working with senior citizens and modified diets, Title 22 preferred.
-Previous quantity food preparation and operation/maintenance of kitchen equipment required.
-Valid California Driver’s License
-Clean DMV Record and proof of valid auto insurance required Upon Hire
-Food Safety Certification required

Job Type: Temporary

Pay: $40.00 - $45.00 per hour

Expected hours: 40 per week

Benefits:

• 401(k)
• Paid time off

Schedule:

• 8 hour shift
• Day shift

Ability to Relocate:

• San Francisco, CA 94109: Relocate before starting work (Required)

Work Location: In person