Manager, Food Service

Food Service Manager

Primary location: Evolve Addiction Treatment at Prosperity Pointe

Department: Dietary

Supervisor: Executive Director

Classification: Full-Time (3:00PM-11:30PM)

Job Summary:

The Food Service Manager will be responsible for managing all aspects of food

purchasing and storage, preparation, food safety compliance, ensuring quality and

cost standards are met, and maintaining a clean and organized work environment.

He/She will create menus, properly stage ingredients for all shifts, and maintain

food costs within budget by minimizing overstocking and waste.

Know and abide by the general provisions of 42 CFR Part 2, “Confidentiality of

Alcohol and Drug Abuse Patient Records”; and 45 CFR “Health Insurance Portability

and Accountability Act”. This position has restricted access to patient identifying

information and patient health information.

Duties/Responsibilities:

• Oversee daily kitchen operations, ensuring consistent, high-quality meal

service.

• Inventory, purchase, and receive all food and non-food supplies to accurately

meet the demands of menu, census, and efficient kitchen

management. Provide for the preservation of excess or surplus food in

accordance with established procedures.

• Maintain equipment and work area in clean and orderly manner including

proper cleaning and storage of all kitchen equipment, storage and serving

utensils.

• Monitor and enforce proper food storage, labeling and rotation procedures

(FIFO).

• Review menus and order food items, ensuring that established cost and quality standards are met.

• Provide clear written and verbal instructions to staff for breakfast, lunch and

any additional meal preparation outside of regular working hours.

• Accommodate menus as needed for individual patient food tolerances,

allergies, or religious restrictions.

• Must be able to work in a cooperative manner with co-workers, leadership,

clients and vendors.

• Perform other duties as requested by Executive Director and leadership.

Required Qualifications:

• High School graduate or equivalent

• Must have a minimum of 2 years of prior experience in food service, culinary

operations or kitchen management

• Ability to prepare meals for large groups (50–120 people).

• Strong organization, communication and delegation skills.

• Ability to calculate kitchen measurements.

• Strong understanding of food safety, sanitation standards and proper food

handling procedures.

Preferred Qualifications:

• Experience in residential, institutional or commercial kitchen settings.

• Knowledge of inventory systems, par-level management, or bulk ordering

processes.

• Understanding of managing food inventory and food cost budgeting.

Physical Requirements:

• Vision at 20/40 corrected in each eye and average hearing (hearing aid

acceptable).

• Stand, bend, and move throughout the kitchen for extended periods.

• Ability to work in warm kitchen environments and handle commercial cooking

equipment effectively and safely.

• Able to bend & lift objectives up to a maximum of 50 lbs.

We Offer:

•    A competitive salary plus benefits

•    Generous Paid Time Off

•    Professional growth opportunities

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