Safe Harbor Ohio exists to provide restorative care to child survivors of sex trafficking creating environments that spur healing and growth and surround them with therapeutic and spiritual services so they can thrive.

SUMMARY: The Dietary Manager is responsible for commissary purchasing, planning & inventory control functions, by building and fostering vendor relationships, resolving vendor disputes, and providing continuous cost improvement/evaluation. Maintain inventory, receive food deliveries, sort and distribute food to cottages as needed. Provides supervision, fosters development, and leads commissary volunteer teams in a manner that best meets the needs of residential population.

ESSENTIAL DUTIES & RESPONSIBILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

It is the responsibility of each employee to be a consistent witness for Jesus Christ and to adhere to the Statement of Faith/Standard of Moral Conduct. Further, each employee is responsible for dealing with others with a Christ-like attitude while helping them experience their worth in Christ and demonstrating behaviors reflecting relentless commitment, selflessness, and kindness.

Job-specific essential functions include the following:

• TEAM FIRST: Makes every effort to maintain a 'team first' spirit and atmosphere within the workplace environment, maintaining appropriate working relationships and promoting collaboration.
• Follows any food, health and safety regulations as set forth. Adheres to the safety guidelines of the HACCP (hazard analysis and critical control points) plan set forth by Safe Harbor Ohio and State regulations. Maintain any training/certifications necessary to maintain compliance.
• Oversees the maintenance of a Standardized menu and food production log for the residential population and the collection and supervision of all aspects of the food menu program, and the Child Nutrition Program, the signing and pre-approval of menus monthly. Completes all monthly paperwork (including turning into business department) and department of education according to Ohio Department of Education child nutrition programs claim for reimbursement submission due dates.
• Complies with, and carries out all Rules, Regulations and Laws as set forth from Ohio Revised Code Chapter 5101:2-9 Children's Residential Centers, Group Homes, and Residential Parenting Facilities, The Ohio Department of Education, and the Policies and Procedures of Safe Harbor Ohio.
• Ensures that the menu written is fulfilled according to directions, and in compliance with the Food Menu Guide, according to the USDA food guidelines. All menus are prepared a minimum of two weeks ahead of time.
• Receives food deliveries. Inventories and intakes items from delivery truck, putting items away into stock. Purchases food items that are not delivered from the food supplier as needed, ensuring that inventory reflects the needs of the cottage(s). Optimizes the order quantity and purchase dollar volume, based on past and present analysis. Develops location tracking capabilities within an inventory software product to find material.
• Meets with sales representatives/vendors regarding various commodities to research and ensure the items meet the requirements of the USDA, and The Ohio Department of Education, along with the laws in section 5101:2-9-20 Food and Nutrition, of the Children's Residential Centers, Group Homes, and Residential Parenting Facilities.
• Finds alternatives for buying, and or obtaining food and or products at minimal or no cost.
• Ensures all items needed to prepare breakfast and snacks are delivered to the Cottages, divided by portion and number of servings needed for each cottage.
• Prepares budget including annual planning and long-range planning.
• Plans the service operation functions of the commissary program in the Residential Department to maintain an uninterrupted supply of services and materials, etc. while maintaining safety and savings.
• Participates in the development of Departmental Manual supplements/updates, departmental policies and procedures, etc. relating to the procurement function (e.g., Kitchen supply, food storage, laundry, housekeeping, etc.) in the Residential facility.
• Prepares various written documents to respond and/or convey information to the public, other state agencies, staff, and leadership, and to maintain accurate records, compile data, etc. utilizing the personal computer.
• Attends various departmental meetings (e.g., CRC Supervisor meeting, Daily Briefings, Staff, Project, Budget, etc.) to share and receive procurement related information questions, etc. utilizing the policies, procedures and laws that apply.
• Assists with record keeping, such as production records, menus and figuring total monthly meals served.
• Keeps clean and orderly working areas at all times, including, but not limited to washing and sanitizing dishes, sweeping, mopping, clean stoves, refrigerators, freezers, cabinets, tables, and any other work area.
• Completes special projects, as needed.

Other duties may be assigned.

SUPERVISORY RESPONSIBILITIES: Provides management and oversight of the kitchen, and direct supervision of the Dietary staff and volunteers.

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include but are not limited to maintaining workflow, ensuring that business goals, deadlines, and standards are met, training and onboarding new employees, addressing complaints, and resolving problems.

Ensures that agency vision and direction are communicated on a level that allows every employee to understand their ownership in the success of the agency and that they are a valued member of the organization.

REQUIRED SKILLS & ABILITIES:

• Demonstrate knowledge of or learn to use common kitchen appliances/equipment, especially those found in a commercial kitchen.
• Excellent interpersonal skills, including conflict resolution, required. Must be able to communicate well with colleagues, verbally and in writing to ensure safety and efficiency.
• Ability to read and comprehend simple instructions, recipes, write simple correspondence.
• Ability to use kitchen measurements and recipes is critical, as well as to break down recipes and figure amounts needed for servings and portion sizes.
• Excellent organizational skills and attention to detail. Ability to apply common sense.
• Competency with Microsoft Office Suite and the internet.
• Ability to function well in a fast-paced environment, as well as cope and tolerate high levels of stress.

EDUCATION, EXPERIENCE, CERTIFICATIONS/LICENSES:

• High School Diploma or General Education Degree (GED) required.
• One-year certificate from college or technical school strongly preferred; USDA education/certification strongly preferred.
• Kitchen/cooking experience required. One to three years of related supervisory experience strongly preferred.
• Valid Ohio Driver's License and a driving record that allows that individual to be insurable on agency policy, as job includes occasional travel.

PHYSICAL REQUIREMENTS:

• Physical strength and stamina required for prolonged periods of standing.
• Dexterity needed to handle hot pans, broilers, fryers, sharp kitchen utensils and tools, etc.
• Regularly able to lift/move up to 50 pounds.
• Ability to reach over the head, reach at or below the shoulder, stoop, and walk, as needed to maintain kitchen efficiency and safety of kitchen staff and residents.
• Specific vision abilities required by this job include close vision, distance vision, depth perception and ability to adjust focus.
• Must be able to drive a vehicle legally and safely in the state of Ohio.
• Must maintain compliance/certification with CCHO/Safe Harbor's requirements for using physical restraints (SCM: Safe Crisis Management), including sufficient strength and completion of extensive training. Physical ability to respond to crisis, including, but not limited to running and performing physical restraints.

CONTINUOUS QUALITY IMPROVEMENT (CQI): All Safe Harbor staff are expected to focus on Quality improvement as a part of their job responsibilities, in an effort to make Safe Harbor a safe and healing environment for clients and staff. This expectation includes, but is not limited to teamwork, improving service delivery, fulfilling department goals, and other job-specific tasks that encourage excellence.

Safe Harbor Leaders have the added expectation of creating and fostering an environment in which Quality Improvement is both encouraged and expected, and to accordingly hold staff accountable.