Job Summary: Responsible for the overall operation of the center Food Service function. Promotes an environment of customer service, hospitality, and student satisfaction.

Duties/Responsibilities:

• Must create and sustain positive working relationships with co-workers.
• Adheres to all PRH and CSDC policies and procedures, and the Center Operating Procedures.
• Conducts interviews of perspective new employees and makes recommendations for, or against hire, based qualifications and experience, in compliance with State laws and Federal laws, and company policy.
• Conducts formal performance evaluations for staff under supervision in a timely manner and provides regular and ongoing performance feedback.
• Assists in preparing weekly and monthly staff schedule.
• Responsible for ensuring that assigned staff under supervision maintain an orderly, safe, clean, and healthy work environment within areas of responsibility.
• May be assigned to supervise an activity, a special event (either on or off center).
• Supervises overall operation of the center food service component.
• Plans, coordinates, and develops procedures necessary to operate center dining facility effectively, efficiently, and economically.
• Plans and coordinates with Purchasing and Finance personnel the purchases of food and foodstuffs. Assists in preparation of departmental budget.
• Maintains a complete inventory file on food and equipment.
• Develops a rotating menu in compliance with PRH requirements, coordinates the SGA food committee, completes food surveys with students to ensure students have input into menu planning.
• Maintains strict safety/sanitation codes and procedures.
• Prepares menus and determines the quantity and quality of all foods ordered.
• Submits weekly activity and other reports as required.
• Instructs departmental staff in sanitation and safety procedures.
• Attends required staff training sessions and ensure staff complete required PRH training as well as SERV safe certification.
• Performs other duties as assigned.

Qualifications:

Minimum: Certificate of completion from a culinary arts training program and/or Associates degree in food service management or Culinary Arts. Extensive institutional food service management experience may be substituted for education. Must be able to obtain safeserv manager certification.

Preferred: Three years broad-based experience in an institutional food service capacity, one of which was in a lead or supervisory position.

Knowledge: Knowledge of Federal, State, County and City regulations for legal operation of a food service facility. Ability to effectively relate to student population. Knowledge of good nutrition, especially as it relates to youth. Excellent communication skills, both oral and written. Knowledge of OSHA regulations. Must meet State or local food handling requirements, whichever are more restrictive.