What are the responsibilities and job description for the Food Services Manager (Monday - Friday) position at Education & Training Resources LLC?
SUMMARY OF POSITION FUNCTION:
The Food Services Manager provides overall leadership, direction, and accountability for the Center’s food service department. This position manages personnel, meal planning and production, purchasing, inventory, food safety, budgeting, and operational compliance. The Manager establishes effective controls, maintains complete and accurate records, monitors departmental performance, and promptly addresses concerns to ensure safe, nutritious, cost-effective meals and responsible stewardship of Center resources.
MAJOR DUTIES AND RESPONSIBILITIES:
- Direct and oversee all food service operations, including food preparation, production, distribution, meal service, sanitation, and daily department readiness.
- Supervise, coach, train, and evaluate Food Services employees; establish performance expectations, assign responsibilities, monitor attendance, address performance concerns, and recommend corrective action in accordance with policy.
- Develop staff schedules and ensure adequate shift coverage; monitor timekeeping, overtime, and on-call staffing in accordance with approved budgets and Center/ETR procedures.
- Participate in recruitment, interviews, selection, onboarding, and ongoing development of departmental personnel in coordination with Human Resources.
- Plan and approve menus that meet applicable nutritional guidelines and accommodate documented dietary, cultural, and religious needs; coordinate special diets with appropriate personnel.
- Oversee purchasing, receiving, storage, issuance, and use of food, supplies, and equipment; verify deliveries against purchase orders and invoices and ensure proper authorization and documentation.
- Implement and maintain inventory controls, including routine physical counts, accurate inventory and usage records, stock rotation, secure storage, and timely reconciliation of shortages, variances, and unexplained losses.
- Monitor food costs, labor expenses, purchasing trends, portion controls, and waste; manage departmental spending within the approved budget and identify opportunities for efficiency.
- Maintain clear accountability for food and supplies purchased with Center resources; promptly document, investigate, and report suspected misuse, unauthorized removal, missing inventory, or other irregularities through established channels.
- Ensure compliance with applicable Job Corps/PRH requirements, contractual obligations, ETR/Center policies, and federal, state, and local food safety, health, and sanitation requirements.
- Conduct and document routine inspections of food preparation and storage areas; monitor temperatures, cleaning procedures, food handling practices, pest concerns, and equipment conditions; take prompt corrective action when needed.
- Coordinate preventive maintenance and repair needs; remove unsafe equipment from service and report safety hazards in a timely manner.
- Maintain complete, organized, and auditable departmental records, including menus, production and meal counts, purchasing, receiving, inventory, inspections, training, staffing, and required reports.
- Respond to inspections, audits, complaints, and operational incidents; provide accurate information, implement corrective action plans, and verify that deficiencies are resolved.
- Communicate regularly with Center leadership and relevant departments regarding staffing, expenditures, food quality, operational risks, and service needs; promote a respectful and student-centered environment.
- Perform other related duties as assigned consistent with the position’s management responsibilities.
Note: This job description is not intended to be all-inclusive. Employee may perform other related duties as needed to meet the ongoing needs of the organization.
SKILLS/COMPETENCIES:
- Demonstrated ability to lead teams, delegate effectively, enforce standards consistently, and hold employees accountable.
- Strong working knowledge of high-volume/institutional food production, nutrition, sanitation, food safety, and safe food storage.
- Ability to manage budgets, analyze costs, maintain inventory controls, identify discrepancies, and exercise sound judgment.
- Strong organizational, recordkeeping, problem-solving, written communication, and conflict-resolution skills.
- Ability to maintain confidentiality, exercise integrity, and communicate concerns promptly and accurately.
- Proficiency with Microsoft Word, Excel, Outlook, and electronic inventory or purchasing systems.
EDUCATION REQUIREMENTS:
- High school diploma or GED and five years of experience in institutional or high-volume food service with extensive knowledge of nutritional guidelines.
- Must possess a current ServSafe certification or obtain certification within 90 days of employment.
EXPERIENCE:
At least two years of supervisory experience in a cafeteria or food service setting; demonstrated responsibility for staff oversight, food service operations, and inventory or budget controls preferred.
OTHER:
- Valid driver’s license with an acceptable driving record, when driving is required for assigned duties.
- Ability to work a flexible schedule, including evenings or weekends as operational needs require.
ADA REQUIREMENTS:
In accordance with the Americans with Disabilities Act, it is possible that requirements may be modified to reasonably accommodate disabled individuals. However, no accommodations will be made which may pose serious health or safety risks to the employee or others or which impose an undue hardship on the company.
Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. The term "qualified individual with a disability" means an individual with a disability who, with or without reasonable accommodation, can perform the essential functions of the position.
PHYSICAL ACTIVITIES:
- Reading, writing and communicating fluently in English
- Hearing and speaking to express ideas and/or exchange information in person or over the telephone
- Seeing to read labels, posters, documents, PC screens, etc.
- Sitting, standing, moving about or walking for occasional or frequent periods of time
- Dexterity of hands and fingers to operate a computer keyboard, kitchen equipment and utensils
- Kneeling, bending at the waist, stooping and reaching overhead
- Retrieving and storing files and supplies; occasionally carrying and/or lifting
WORKING CONDITIONS:
- School cafeteria setting
- Indoor and outdoor environment
- Moderate exposure fumes, smoke or gases; solvents; grease and oils
- Exposure to heat from ovens, burners and steam trays
- Exposure to cutting and slicing equipment and machines with moving parts
- Exposure to moderate to high noise levels from kitchen equipment and students at meal times
- May be required to work a flex schedule to include evening and/or weekends
Salary : $38,902 - $56,481