Food Service and Facility Manager

Position Overview:

This position may be full or part time with a regular or variable work-week schedule. The individual who holds this position is responsible for performing and supervising all food service related activities and personnel at his/her assigned location. The expectation is that an individual in this position will participate in the planning of meals, procurement of supplies necessary to provide meals, meal planning and kitchen functions, and kitchen/dining room and general facility oversight and maintenance. This position may also be responsible for a variety of tasks that are nonetheless essential to the smooth functioning of his/her location under the heading of “Miscellaneous”. This position reports administratively as specified in his/her Appointment Letter.

Major Tasks / Responsibilities

Menu Planning

• • Constructs monthly menu drafts for approval by specified deadlines.
  • Ensures that menus are approved by a registered dietitian.
  • Finalizes weekly menus for publication by specified deadlines.
  • Ensures that menu portions and total daily menu allowances meet relevant nutritional guidelines and standards.
  • Completes, based on approved menus, food orders for submission to approved vendors.
  • Obtains appropriate purchase orders or other authorizations for purchases prior to submitting orders or incurring expenses.
  • Instructs consumers in food preparation and maintenance of hygiene in kitchen.

Supply Procurement and Maintenance

• • Keeps food and non-food item inventories according to established FRBH procedures and/or regulatory standards.
  • Evaluates cost-to-value status of available food service vendors.
  • Recommends food service providers for inclusion in the FRBH approved vendor list.
  • Completes, based on approved menus, food orders for submission to approved vendors.
  • Obtains appropriate purchase orders or other authorizations for purchases prior to submitting orders or incurring expenses.
  • Verifies supply deliveries for completeness and appropriateness according to approved procedures.
  • Shops for inventory items, when delivery options are not efficacious.
  • Ensures that all food and non-food items are labeled, stored, and secured according to health department, FRBH procedures, and/or other relevant regulatory standards.

Meal Planning and Kitchen Functions

• Ensures that all individuals who will be working in the kitchen area are oriented to safety standards, especially in regards to safe-handling of food.

• Ensures that all items needed for meal preparation are in a state (e.g. appropriately defrosted) that will permit safe preparation.

• Ensures that proper step-by-step instructions are provided for individuals who will be preparing meals.

• Ensures that menus are followed in meal preparation and reports unavoidable deviations as instructed.

• Ensure that all foods are prepared according to established safety standards.

• Ensures proper planning and maintenance of garden.

• Ensures that produce cultivated from garden is stored and used appropriately.

• Ensures kitchen equipment, utensils, and implements are properly used, cleaned, and stored.

• Ensures that all kitchen/dining surfaces, floors, and storage spaces are maintained in accordance with all regulatory standards.

• Verifies that cleaning activities performed by others were done in adherence to standards and reports deficiencies as instructed.

Kitchen/Dining Room and General Facility Oversight and Maintenance

• • Supervises and trains all kitchen personnel.
  • Ensures that all kitchen personnel are instructed in all job-relevant corporate policies, procedures, protocols and practices.
  • Ensures that a copy of the Food Service Permit is posted on site.
  • Establishes checklists and schedules for daily, weekly, and periodic kitchen /dining area cleaning activities. Ensures kitchen equipment, utensils, and implements are properly used, cleaned and stored.
  • Maintains an up-to-date inventory of kitchen/dining equipment, utensils and implements; requesting replacements when necessary.
  • Ensures that all kitchen/dining surfaces, floors, and storage spaces are maintained in accordance with all regulatory standards/
  • Verifies that cleaning activities performed by others were done in adherence to standards and reports deficiencies as instructed.
  • Responsible for checking the bedroom dorms and community rooms for cleanliness along with housekeeping supervisor Monday thru Friday.
  • Responsible for reporting to staff any problems concerning upkeep of the building (e.g. stopped up toilets, leaky faucets, damage to rooms or furniture, etc.)
  • Oversee clients assigned to maintenance to ensure that (1) outside of building is kept clean and neat and maintained attractively and safely at all items, and (2) The inside of the building is maintained per guidelines of housing.
  • Monitor upkeep of all equipment. Assures that all grounds crew know how to operate equipment correctly and safely.
  • Maintain and report to Supervisor a weekly inventory of any supplies and equipment that needs to be purchased, repaired, and/or replaced (e.g. light bulbs, filters)
  • Do weekly inventory of equipment in garage. Equipment should not be loaned out.
  • Report any broken or loss of equipment.
  • Report any improper maintenance or use of equipment.
  • Treats consumers with appropriate respect and compassion, regardless of circumstances.
  • Expedites all assigned periodic reports or other data submissions in an accurate and timely manner.
  • Works cooperatively with other FRBH staff members to facilitate smooth functioning.
  • Attends periodic meetings and/or trainings as assigned.
  • Performs other duties or responsibilities as needed or assigned.

III. Minimum Qualifications

A. Must possess a high school diploma or GED.

B. Must have two years of sobriety and working an active recovery program, if in recovery.

C. Must have One (1) year of institutional kitchen management/supervision experience.

D. Must possess ability to attain First Aid and CPR certification.

E. Must possess computer skills sufficient to learn web-based data submission procedures.

F. Must have a valid Kentucky Driver’s License and have an insurable driving record.

G. Must pass all background checks prior to employment.

H. Must meet any program-specific health status requirements (e.g. negative for TB).