The Food Services Manager oversees full operation of food service department, meal planning,
preparation, and serving. Maintain clean, sanitary, and organized cafeteria, food storage, preparation,
and serving areas. Ensure a quality customer service experience for program participants, staff, and
visitors.
Essential Functions
1. Follow strict documentation requirements for food storage, inventory, temperatures, cleaning,
sanitation, and food disposal in compliance with Job Corps Policy and food service health and safety
guidelines.
2. Assign schedules and coordinate work of food service team to promote efficient operations and task
completion.
3. Establish and maintain a safe, congenial teamwork environment that rewards quality performance
and eliminates unsafe practices.
4. Inspect kitchen and dining areas, kitchen utensils, supplies, and equipment to ensure sanitary
standards are met and maintained.
5. Inventory, requisition and inspect foodstuffs to maintain stock levels and ensure quality standards.
Track and maintain budget expenditures.
6. Plan a variety of meals and snacks meeting nutritional needs of program participants. Publish menu
calendar center wide.
7. Interview and hire new employees. Supervise, evaluate, and train staff.
8. Establish and maintain a Food Committee soliciting feedback and suggestions from students and
staff. Work with the food and diversity committees to plan meals recognizing various cultures and
special events.
9. Maintain equipment and furnishing in working order requesting routine maintenance and repairs as
needed.
10. Establish a monthly calendar of cultural meals reflecting program population and introducing new
food experiences to students.
11. Model positive behavior and a high level of conflict resolution skills at all times.
12. Participate in department meetings and all mandated PRH and corporate training.
13. Utilize information systems and handle student data in strict adherence to Job Corps and Strategix
policies to protect student’s personally identifiable information (PII) and reduce network security
threats.
14. Adhere to and model Strategix servant leadership culture values: Honor Others, Inspire Vision,
Choose Integrity, People First, Balance Focus with Flexibility, Serve with Humility, and Innovate and
Disrupt.
Qualifications and Experience
Minimum
High school diploma or equivalent and three years’ experience working in food service management.
Valid ServSafe Manager certification. Experience with institutional/school nutrition guidelines. Full
knowledge and practice of food safety, storage, and inspection requirements. Good conflict resolution
and verbal communication skills.
Preferred
Post-secondary degree or certification in nutrition science or related field and four years’ experience in
food service management.