General Manager of Food Services
Reports to: Director of Operations
Department: Operations
Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager
Employment Status: Full-time (40 hours per week)
FLSA Status: Exempt
Start date: 5/1/24
Last Updated: 1/22/2024

Commitment to Equity, Diversity, and Inclusion
Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values.

Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background.

Position Summary
The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000 budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position.

This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. 

Primary Responsibilities

• Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. 
• Designs and manages organizational systems that ensure efficient operations.
• Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team.
• Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events.
• Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments.
• Creates and manages the food services budget.
• Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors.
• Oversees inventory and ordering throughout the year.
• Oversees menu planning.
• Oversees all daily, weekly, and seasonal cleaning needs.
• Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants.
• Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees.
• Ensures proper training and that the highest standards are met in regard to health code standards.
• Oversees the kitchen on-call staffing system as needed.
• Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification.
• Other duties as assigned.

Qualifications

• Must have 5 years of diverse food service experience with at least 3 years of supervisory experience.
• Must have worked in a high-volume setting with diverse menu selections
• Culinary education is preferred.

Physical Demands
While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision.

Benefits
We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. 

Compensation
This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.