Senior Program Coordinator - Food Service Manager

SCOPE OF WORK:
This position will plan and oversee the activities and personnel of the food service operation under the direction of the
Navigation Center Director. Primary responsibilities include overseeing food purchasing and inventory control, supervising
food production and service for the center, ensuring food production complies with standardized recipes, portion control
guidelines, and quality standards; manage staff; review and updating kitchen procedures; implementing and maintaining
quality, cost control, and safety and sanitation procedures in compliance with the federal and state regulations, and
accreditation standards. Maintains professional competencies and skills as required for position and professional practice.

ACCOUNTABILITIES:
 Facilitates and directs food service operations to ensure food is prepared in proper amounts, at proper times, according to
menu and standardized recipes, and served at proper temperatures, with specified portion size, and in a pleasing and
attractive manner.
 Collaborates to plan and prepare menu and adjustments for preferences, allergies/intolerances, and diet order.
 Uses and assists in maintaining: a standardized food service management system for purchasing, inventory control,
standardized recipes development; nutritional analysis of menus.
 Orders food supplies to maintain an adequate supply of food stock on hand, checks invoices against arriving supplies,
and verifies price and weights.
 Oversees operation of pot/pan and dish room areas to provide staff training, and assure compliance with sanitation
procedures and standards.
 Oversees maintenance of kitchen equipment and employee training.
 Sets and monitors daily work schedules for food service staff and assigns tasks.
 Supervises, evaluates and recommends disciplinary actions when applicable.
 Evaluates cost reports with director to maintain costs within budget.
 Identifies opportunities to improve efficiency and effectiveness of foodservice operations.
 Implements and assures compliance with standards, policies and procedures for compliance with federal, state, local
regulations and other standards.
 Other duties as assigned. (Essential duties may vary for this position. Reasonable accommodation will be made when
requested and determined by CSET to be appropriate under applicable law).

SKILLS & ABILITIES:
Ability to:
 Uphold company principles and practices to the highest degree and represent the agency in a professional manner.
 Organize multiple tasks, establish priorities, and meet deadlines for responsibilities and assignments.
 Direct, instruct, and advise staff.
 Accurately record and deliver information, meet deadlines, and maintain confidentiality of restricted information.
 Maintain personal composure, tactfully handle difficult and day-to-day situations, and interpret questions correctly;
 Work effectively with minimal supervision and act without constant guidance.
 Communicate effectively in written and oral form.
 Operate MS Office applications and other operating systems.
 Maintain outstanding organizational and time management skills.
 Maintain discretion and confidentiality.
Skill in:
 Research, planning and statistical methods.
 Preparation of organizational and procedural studies and preparation of comprehensive reports
 Maintaining compliance with mandatory training initiatives, competencies, and licensure requirements.

EDUCATION & EXPERIENCE:

Associate or Bachelor's degree in nutrition, foodservice systems management, or related area.
 Two to three years progressively responsible experience in dietary services or an equivalent combination of education
and experience is strongly preferred. Prior experience as a dietary technician preferred.
 Prior supervisory experience required.
 Must possess a current Dietetic certification.
 A food handler's certificate is required. Dietician Certificate preferred

Must have valid Class C - California Driver's License.

WORK CONDITIONS & ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing
the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to
perform the essential functions. This position is typically situated indoors. Hazards typical to an institutional kitchen such as
hot water with dishwasher, sharp objects, electrical equipment, wet floors, frequent exposure to warm temperatures. Cleaning
supplies may be potentially hazardous during handling so necessary precautions should be taken. Moderate to heavy physical
conditions.
 While performing the duties of this job, the employee will be on their feet most of the time. Involves walking,
bending, twisting, stooping, kneeling, crouching, reaching and handling. Pushing and pulling of carts and racks.
 The employee is frequently required to frequently lift up to 24 lbs. Occasionally lift between 25-or more lbs.
(NOTE: Any lifting of 35 lbs. or more requires the use of an assistive device and/or physical assistance.
 Must be able to drive.