Senior Center Lead (Part-Time, 20 hrs/week)

PRIMARY PURPOSE OF JOB

The Senior Age Center Lead is responsible for the effective business operation of the Senior Center’s community services.  This position will assume responsibility operational and financial responsibility for the center and for supervision of staff. Under the direction of the COO,the SeniorAge Center Lead will collaborate with staff, Care Coordinators and Center Board to create a positive, professional, and friendly work environment that supports the organization’s mission, vision, and values.   

ESSENTIAL FUNCTIONS AND PERFORMANCE AREAS

• Provides excellence in customer service to our client base as well as internal staff.
• Provides a positive experience for clients by greeting them, providing fellowship, and creating a positive dining atmosphere. 
• Manage all mandatory federal, state and county reporting requirements to meet agency goals.
• Ensure mandatory food service forms, records and reports are updated and completed accurately and timely.
• Ensures accurate deposits of daily meal contributions are collected and accounted for.
• Assists customers with the completion of applications for services and collaborate with Care Coordinator to determine benefits customer is eligible to receive.
• Initiates outreach to isolated seniors in the service area. 
• Coordinate and assist with providing nutrition education and public health training to customers as needed.
• Ensures the preparation of food served complies with SeniorAge nutritional requirements, health and safety regulations and budgetary guidelines.  
• Participates in kitchen operation duties and meal routes once a month, and as needed.
• Ensures home meal preparation is adequately staffed, and inventory is accurate.
• Collaborate with the Center Board of Directors to maintain a strong relationship and accomplish goals.
• Collaborate with local service organizations to build resource investments and coordinate disaster recovery responses; ensure community outreach event is scheduled once a month.
• Conducts regular staff meetings with kitchen team and attends staff meetings with COO.
• Assist management team with initial interviews of candidates and volunteers. 
• Assists volunteers in coordination of efforts, outcomes, proper attitude and demeanor, and work environment.
• Supervise and provide timely feedback, coaching and appropriate training of staff and volunteers.
• Completes performance reviews for staff providing feedback and updates on areas of concern to COO.
• Complies with established sanitation standards, personal hygiene, and health standards.
• Complies with proper food preparation and handling techniques, food stock maintenance and sanitation processes are maintained for food safety.
• Manage inventory, including food deliveries and auxiliary food items.  
• Collaborates with Culinary Lead to ensure catered food maintains high quality. 
• Update and post monthly activities calendar and assists with updating and maintaining social media. 
• Assist with updating and maintaining social media. 
• Attends required training as required by SeniorAge.
• Abides by all rules and regulations established by SeniorAge.
• Reports necessary equipment repair and maintenance to supervisor or appropriate staff.
• Ability to drive to various locations as needed for training or other administrative functions.
• Perform additional duties as requested by SeniorAge Leadership.

CORE COMPETENCIES

Building Trust – Interacting with others in a way that gives them confidence in ones’ intentions and those of the organization.

Customer Focus – Ensuring that the customer perspective is a driving force behind business decisions and activities; crafting and implementing service practices that meet customers’ and own organization’s needs.

Building a Successful Team – Using appropriate methods and a flexible interpersonal style to help build a cohesive team; facilitating the completion of team goals.

Building Customer Loyalty – Effectively meeting customer needs; building productive customer relationships; taking responsibility for customer satisfaction and loyalty; and meeting internal and external customer needs.

Business Acumen - Using economic, financial, market, and industry data to understand and improve business results; using one’s understanding of major business functions, industry trends, and own organization’s position to contribute to effective business strategies and tactics.

Engagement Readiness – Demonstrating a willingness to commit to one’s work and to invest one’s time, talent, and best efforts in accomplishing organizational goals.

Planning and Organizing – Establishing courses of action for self and others to ensure that work is completed efficiently.

KNOWLEDGE, SKILLS and ABILITIES

• Excellent people skills and professionalism. 
• Excels in time management.
• Skill in completing multiple tasks at once.
• Ability to use good judgment and decision-making skills.
• Ability to pay close attention to detail.
• Ability to follow and verbal and written instruction.
• Ability to work in a fast-paced, team environment with frequent interruptions.
• Demonstrated understanding of safe technique skills for food preparation.
• Demonstrated understanding of proper procedure for kitchen operation, sanitation procedures and cleaning equipment.
• Ability to prepare and maintain accurate records.
• Ability to understand basic math.
• Proven ability to supervise others.

Strong computer skills to support operations and reporting.

EDUCATION, TRAINING AND EXPERIENCE REQUIREMENTS

• GED or High School diploma required.
• 2-5 years of supervisory experience including employee management and employee development, required.
• Experience in inventory management, preferred.
• Community Relations in a hospitality field, preferred.
• Must possess a valid driver's license and have a good driving record.
• Food handlers certificate required; must be obtained within first 90 days of employment. 
• ServSafe certificate required in applicable counties; must be obtained within the first year of employment.

PHYSICAL CONTEXT AND WORK ENVIRONMENT

Working Conditions

Normal working conditions include office work, hospitality, and working in kitchen/dining environment when needed, may be exposed to hazardous conditions such as possible slippery floors, extreme temperatures, hot and cold products, and sharp objects. Must be able to travel to facilitate training and complete assessments.  Attend meetings and events, as needed, in the evenings and weekends. 

The statements herein are intended to describe the general nature and level of work being performed, but are not to be seen as a complete list of responsibilities, duties, and skills required of personnel so classified.  Also, they do not establish a contract for employment and are subject to change at the discretion of the employer.

Salary : $19