Food Service Manager

FOOD SERVICE MANAGER Franciscan Sisters of Little Falls (FSLF), Little Falls, MN is seeking a professional to join our team as a full-time Nutrition Services Manager at the Motherhouse of the Franciscan Sisters, which includes our private, small, homey, wholistic, person-centered assisted living care center. The position is responsible for managing all operations of the Nutrition Services Department to include staffing, menu planning, food ordering, budget, sanitation, inspections, special in-house events, and some firsthand meal prep. Requirements include SERV Safe Certified, Certified Dietary Manager (CDM) or obtained in agreed upon time; a minimum of five (5) years experience in food service supervision, strong proven management, and team-building skills. Experience in Assisted living/long term care. Certified Food Protection Professional (CFPP) preferred. Benefits begin on the first of the month following date of hire to include health, dental, life, LTD, vision insurance; vacation, sick, holiday; 403(b); H.S.A., flex spending accounts; free membership to St. Francis Health and Wellness. Salaried, full-time position. $58,900 - $62,900 annually, wage commensurate with experience. Submit letter of interest & resume to Amy Scholl, Human Resources, Franciscan Sisters, 116 8 Ave SE, Little Falls, MN 56345 www.fslf.org phone 320-632-0621, fax 320-632-0666 JOB DESCRIPTION TITLE: Nutrition Services Manager DEPARTMENT: Nutrition Services SUPERVISOR: Motherhouse Director DATE: July 2025

• Description of Role Supervises the Nutrition Services department, which includes kitchen, bakery, cafeteria, dishwashing room and related areas and personnel. Plans nutritional foods for regular and special needs. Responsible for meeting Assisted Living licensure requirements and regulations related to nutrition and food service of the residents/Sisters. Performs related duties and special assignment.
• Major and Minor Tasks
• Knows and demonstrates the Franciscan Values while performing all job functions. Demonstrates values with other staff, volunteers, sisters, guests, and visitors. Franciscan Values: 1) Respect; 2) Open Communication; 3) Hospitality; and 4) Compassion.
• Upholds and fulfills the mission and philosophy of Franciscan Sisters of Little Falls in all areas of communications and public relations, whether written, spoken or observed.
• Regular attendance and punctuality are essential to the position. Various tasks are required to be completed at specific times.
• Responsible for department, including but not limited to: quantity and quality of food served, planning, budgeting, supervision of personnel, effective and efficient management on a daily basis covering all shifts, maintenance of equipment, inventory of food and supplies, purchasing, scheduling, menu planning, accurate reports, public relations involving nutrition services, sanitation, and safety:
• Plans and assists in preparation of menu/food items as requested for regular and special functions.
• Plans and assists staff for special/large functions, i.e., funerals, Jubilees, fundraisers, etc.
• Prepares and submits the annual budget for food, supplies, and equipment. Monitors budget and projects future expenditures.
• Is responsible for all aspects of personnel including scheduling, hiring, interviewing, supervising, and terminating. Convenes department meetings at least monthly. Provides leadership and mentoring to department staff.
• Plans menus and instructs and assists cooks in following and modifying menus.
• Maintains equipment in good working order. Make decisions regarding replacement and repair of equipment. Instructs personnel in safe and effective use of equipment. Enters into contracts as needed for maintenance of equipment.
• Maintains current inventory and reports to the Finance Office as required. Establishes procedures for rotating and dispensing food and supplies for use by nutrition services, sisters, and others.
• Purchases equipment, food, and supplies. Reviews invoices, checking goods received against invoices. Keeps vendor records.
• Determines equitable meal prices for individuals and groups who use the cafeteria, in consultation with supervisor. Prepares and send invoices for food service and supplies used.
• Maintains good relationships within the Nutrition Service department and with people and groups who use the services of the department.
• Is responsible for all aspects of sanitation in the Nutrition Services department. Follows state regulations on food storage and preparation.
• Maintains an environment in which employees can function with reasonable safety (electrical, fire, accident, etc.) Monitors adherence by staff to safety regulations. Maintains supplies for first aid.
• Works with Vivie s Director of Operations and Sisters Health Services Director in meeting Assisted Living licensure requirements and regulations.
• Maintains proper storage of food (freezing, refrigeration, dry storage) and monitors frequently for sanitation.
• Monitors food preparation and service on all shifts for nutritional value, quantity, quality, temperature, portion size, taste, appearance, with special attention to special diet foods.
• Prepares and sends inter-department billings to the appropriate departments.
• Assists in all areas of the department as needed, i.e., cooking, baking, and dish room.
• Responsible for completing employee performance reviews, reviewing with employees, and returning completed forms to the Human Resources Department on a timely basis.
• Attends monthly Motherhouse Managers/Supervisors meetings.
• Plans monthly with Activity Assistant the special menu requests.
• Member of the Fire/Safety Committee and other committees as required.
• Attend Care Conferences as needed. Updates and shares Inform the Sisters Health Services Director and/or Vivie Operations Director of noted changes in residents.
• Assuming other responsibilities as required.
• Qualifications/Performance Requirements
• Education: Satisfactory completion and maintaining Certified Dietary Manager certification. ServSafe Certified required, Certified Food Protection Professional preferred. Satisfactory completion of a course of instruction in therapeutic diets and menu planning preferred.
• Training and experience: Minimum of three (3) years experience with volume cooking. Minimum of five (5) years experience in supervision of a food service department with assisted living, long-term care license requirements. Experience with preparation and serving foods for special health needs (e.g., geriatric, low fat, low sodium, reduction).
• Must have knowledge of principles of dietetics, food sanitation and food service, food purchasing, storage, preparation, and the laws which govern food service.
• Must be able to keep accurate records, be exact in taking and filling food service orders, plan and budget and perform a variety of administrative duties.
• Must show considerable initiative and judgment in performing duties, delegating responsibilities, and resolving problems. Must be able to assert his/her own authority with tact and courtesy in relating to sisters, visitors, dietary staff, and others.
• Must be able to fulfill physical responsibilities, including but not limited to manual dexterity, some mechanical and lifting, and the ability to adapt to changing conditions and work under the stress of deadlines. Must be able to stand for extended periods of time and do a considerable amount of walking.
• Must have effective communication skills both oral and written.
• Walks and stands during of the day; reaches, pushes, pulls, and handles heavy objects up to 35 pounds. Works in a clean, well-lighted, well-ventilated area. Exposure to cuts and burns from equipment, utensils, hot water, and food. Sudden changes in temperatures from refrigerator and freezer.
• Scope The above descriptions generally reflect the guidelines necessary to define the primary functions