Food Service Manager
Pioneers is a non-profit missionary organization.
The Food Service Manager is responsible for the production of all food served on campus. This includes planning menus in assistance to the Hospitality Director; overseeing the amount and manner of food production; maintaining kitchen inventory; ordering food supplies and tracking food costs. The Food Service Manager is responsible for hiring, training, evaluating, and supervising food service employees. In addition to supporting and leading organizational and business related structures, the Food Service Manager fosters creativity and culinary diversity reflected throughout the world in which our members serve.
-Committed to global missions and overall vision of Pioneers
-Must practice and support the relevant elements of the US Mobilization Base Manual
-Must have the ability to create a budget plan, maintain costs accordingly, and provide reports to upper management
-Must have a customer service attitude
-Must have the ability to lead, supervise, and evaluate salaried, hourly, and volunteer workers
-Must have Safe Food Handling Certification
-Must have knowledge of health regulations governing the operations of the kitchens
-Must have understanding of best practice and safe management of food inventory
-Must have the ability to create, foster and maintain a service “team” atmosphere
-Must have 3-5 years of culinary management experience
-Must be able to work nights and weekends
-Works closely with Director of Hospitality and Accommodations Coordinator to plan and host events
-Accommodates team leaders in crafting creative and healthy menus for events
-Works to keep costs down by adhering to simplified menus and by tracking food overages
-Promptly (within 24 hours) responds to Foodservice Request Forms to provide as able for the foodservice needs of the Orlando Team
-Approves Food Service purchases and is responsible for billing
-Develops and implements Food Service Budget and reports quarterly to team leaders
-Ensures food safety by maintaining proper food temperatures on the service line
-Ensures food is served in a professional and appetizing manner
-Maintains the kitchen, dining room, and equipment for efficient operation and cleanliness
-Maintains food and supply inventories within budget
-Schedules and supervises kitchen employees, overseeing their health and safety
-Trains foodservice employees in safe food handling practices and the Pioneers’ handbook policies
-Coordinates food service employees’ assignments with daily production lists.
Work is performed primarily in a standard office environment with extensive public contact and frequent interruptions.
Primary functions require sufficient physical ability and mobility to work in an office setting; to stand or sit for prolonged periods of time; to occasionally stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to moderate amounts of weight; to operate office equipment requiring repetitive hand movement and fine coordination including use of a computer keyboard; and to verbally communicate to exchange information.
Vision: See in the normal visual range with or without correction.
Hearing: Hear in the normal audio range with or without correction.
Must be able to stand for 4 hours at a time.
Must be able to lift up to 20 lbs shoulder high.
Must not have food allergies that would hinder ability to prepare and serve food.
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