Food Services Manager

Join DISMAS and work for one of the nation's largest not-for-profit providers specializing in community-based adult re-entry programs. Dismas Charities provides quality, cost-effective community-based residential and non-residential supervision and treatment services. ENJOY meaningful work, indoor work environment, competitive pay and benefits. Do work that POSITIVELY IMPACTS your community, assisting individuals to heal so they can once again be productive and responsible citizens.

POSITION SUMMARY

The Food Service Manager designs and implements a culinary training program to prepare and mentor participants in food preparation and service skills. This position supervises Cooks and oversees the planning, preparation, and production of all meals served to residents in addition to the delivery of meals and the maintenance of food service equipment. This is a full-time position.

Schedule: Full-Time. 1st Shift. Monday through Friday 8:30 AM - 5:00 PM

ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential functions include but are not limited to the following:

• Responsible for complying with all agency policies and applicable procedures.
• Responsible for supervision of personnel assigned to the kitchen and oversight of meal production schedule, ensuring that meals are nutritious and well-balanced.
• Responsible for all documentation and written reports related and/or assigned to food service operations including, but not limited to that required by Dismas.
• Responsible for maintenance and control of physical inventory of all food (including government commodities), non-food items, equipment and supplies.
• Responsible for preparation of food, non-food and supply orders as needed.
• Responsible for assuring that kitchen and its equipment are sanitary and in compliance with all local health codes.
• Responsible for attending and participating in all meetings as required.
• Performs all other duties as may be assigned by the Director or his/her designee.

QUALIFICATIONS / REQUIREMENTS

• Three year's experience in large food service operations, preferably in an institutional setting with at least three year's experience in supervisory capacity.
• Working knowledge and experience with qualifications, requirements and regulations of meal production as set by local, state or national regulatory agencies.
• Possess a food handler's permit.
• Working knowledge of proper nutritional and hygienic guidelines.
• Read and write English sufficiently enough to execute duties noted in this job description.
• Obtain and maintain CPR and First Aid Certification.
• Possess and maintain a valid driver's license and insurance.
• Successfully complete a company directed Defensive Driving Course.
• Must be cleared by the Department of Justice (Federal Program) or State (State Program) to work with offenders.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

To perform this job successfully, the employee is frequently required to communicate; listen; sit; stand; walk; use hands to grasp, handle or feel; and reach with hands and arms. The employee is occasionally required to lift and/or move up to 25 pounds without assistance.

Due to the nature of the work, one must be able to rapidly assist a resident in medical distress by delivering aid, performing CPR or administering medication to counter drug overdoses.

ESSENTIAL POSITION

This position is considered an "essential position" (as defined by the United States Department of Homeland Security) and is a position that cannot be completed via telecommuting.

Work 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 essential functions.

Indoor environment. The employee is frequently exposed to an office environment, with controlled temperatures. The employee is occasionally exposed to outdoor weather conditions including heat, cold, wind, rain, snow, ice, and fog.

Possible exposure to blood and bodily fluids and infectious diseases.