Kitchen Manager

Job Summary

The Food Service Manager is a full-time position, working a 37.5 hour per week schedule.

Typical responsibilities of the Food Service Manager include, but are not limited to:

• Manages food services operations (Plans, coordinates, and oversees the preparation of meals at the facility; ensures proper preparation and distribution of meals; maintains efficiencies in food service operations.
• Ensure that health and safety standards related to food storage, preparation, and clean-up are met; and inspect kitchen equipment, storeroom, foods and employees to maintain proper sanitation and operation.
• Ensures compliance with state and county laws and state code related to food services, health, sanitation, and fire safety.
• Instruct other employees in the operation of equipment and utensils and in the preparation, cooking and serving of food in accordance with good dietary principles and food service methodology.
• Prepares for scheduled menus.
• Maintain inventory of food supplies and equipment. (Maintain accurate inventory of food supplies, utensils, and equipment.
• Monitors food services budget: and document meals served, menus, etc. to meet State and USDA requirements.
• Organize kitchen and dining area to provide efficient food preparation and serving.
• Maintains kitchen equipment and a safe kitchen environment to avoid accidents/injuries. (Follows Health Department and program standard procedures for maintaining equipment in kitchen; recommends major equipment purchases and/or equipment.
• Prepares for scheduled menus (Ensures inventory of food and supplies are in stock for scheduled menus)
• Oversee food services operations and staff. (Manages work of cooks; ensures safe and efficient food preparation and service operation)
• Maintain cooks working schedules, ensuring coverage is maintained.
• Approves time sheets, leave, and training for direct reports.
• May perform other essential job functions specific to the position and department assignment.
• Ensure that food is prepared in sufficient quantity for the population served; ensure that infrequent substitution of menus is required, and that menu substitution meets daily nutritional requirement; ensure that meals are ready to meet serving schedule; ensure that meals are served in sanitary manner;
• Ensure that no deficiencies are noted on Health Department sanitary inspections; meet relevant licensure standards; report faulty equipment according to procedures to ensure that no serious injuries/accidents occur to self or others; ensure that records are kept and reports submitted on time and according to procedures;
• Ensure that menus are prepared weekly in advance;
• Ensure that menus meet daily nutritional requirements of the population served; and ensure that supplies are on hand when needed.

Minimum Qualifications

Bachelor's degree in a field related to the assigned program; two (2) years directly related work experience; or equivalent combination of education and experience.

Salary $56,556.85 - $96,146.66 Recruitment #25-00827

Visit our on-line employment center at https://www.loudoun.gov/jobs for more information and to apply EOE.

Preferred:

• One (1) year of supervisory experience.
• Knowledge of Virginia Department of Juveniles Justice secure and non-secure standards.
• Experience with the USDA School Breakfast and Lunch Programs.

Job Contingencies and Special Requirements

Hold or obtain a Food Service Sanitation and ServSafe Certification within three (3) months of hire; prefer CPR/First Aid certifications within one (1) year of hire; and prefer certification as a Registered Dietician. Complete OSHA (Bloodborne pathogens) within 90 days of hire. Must complete other requested and required training.

Employment is contingent on the satisfactory results of a pre-employment background checks to include fingerprinting, credit check, Child Protective Services and drug screening, TB test, and Department of Motor Vehicle record check.