Food Service Manager - North Jersey Friendship House

North Jersey Friendship House is a non-profit organization located in Hackensack, NJ. NJFH's mission is to build the skills of individuals with varying abilities and developmental needs by providing comprehensive clinical treatment, vocational training and work opportunities in order to achieve meaningful and productive lives. Our programs include day treatment, supported employment services and an adults with autism day program.

Primary Function: The Food Service Manager provides oversight of all aspects of food production, purchasing, delivery system, inventory of food and supplies, food quality, productivity standards, and the highest possible customer satisfaction for entire Food Services Department, to include NJFH in-house meals, contracted meals, and catering. The position will develop opportunities for future contracts and sales.

Hours: Monday through Friday (7:00 a.m. - 3:45 p.m.) and ability to be flexible when needed.

Supervisory Responsibilities:

• Provides direct supervision to assigned staff in order to enhance their technical skills sets, leadership qualities and administrative functions.
• Provides on-going support to staff to ensure completion of job responsibilities.
• Carries out supervisory responsibilities in accordance with the agency's policies, applicable laws and governmental regulatory agencies.
• Reviews staff responsibilities to determine time frame and scope of authority, reviews staffing requirements, and allotments of available resources.
• Evaluates staff productivity and documentation of service delivery.
• Meets with staff to provide technical advice and to resolve problems.
• Responsibilities include interviewing, hiring, and training new employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Essential functions include:

1. Administer the curriculum provided for the in-house program at NJFH. Each member considered for the program will be referred by his/her Rehabilitation Counselor with background data and goals specified. Evaluate the member and develop an individualized schedule of activities; (i.e., bussing, food preparation, cashiering, dishwashing).
2. Maintain compliance with local, state, federal, and organizational reporting and documentation; requirements to include: time studies, prevailing wage reports, member evaluations, staff evaluations, and others as assigned.
3. Preparation, implementation, and review of menus for contract meals, in-house meals as well as catering events.
4. Establish & maintain Standard Operating Procedures (SOP's) for all daily kitchen procedures such as operations, menu preparation, formalizing recipes, cost models for recipes, sanitation, and training of staff. Review SOP's quarterly.
5. Maintain a safe and sanitized Food Services department.
6. Make sure initial and quarterly evaluations of members are completed by Food Service Rehabilitation Aides and provided to counselor's on-time.
7. Develop and maintain an inventory control system for Food Services as well as sales data and scheduling analysis.
8. Maintain overall cleanliness of kitchen, and its equipment, by HACCP standards and to local health and state health guidelines and safety procedures.
9. Supervise the purchasing practices to include maximizing competitive pricing practices.
10. Responsible for the overall tracking of expenditures of the Food Services budget.
11. Operate within the established budgetary guidelines. To include implementation of financial controls for all operations i.e., vending machines, point of sale (POS) systems.
12. Implement strategies to enhance and grow the Food Services Department. To include recommendations to the Executive Director of Operations and Strategic Development for program change, revenue expansion, operational efficiencies, and additional equipment deemed necessary.
13. Assign, train, direct, and supervise Food Services staff to include Rehabilitation Aides and Drivers alike.
14. May be required to sit on Safety & Health Committee.
15. Ensure Rehabilitation Aides complete daily documentation in a timely manner.
16. Remain up to date on all required trainings.
17. Other duties as assigned by the Executive Director of Operations and Strategic Development, and Chief Executive Officer.

Additional Functions:

1. Establish customer relations, to include site visits to all current and prospective customer base(s).
2. Monitor day-to-day kitchen operations to ensure that all meals are prepared and delivered properly and timely.
3. Assist in the coordination of all driver duties to ensure that protocols are followed, and accuracy quotas are met.
4. Build relationships with current and prospective customers for Food Services and other NJFH departments.
5. Review monthly P/L with Executive Director of Operations and Strategic Development.
6. Contribute to bid process for contracts.
7. Ensure that delivery slips are completed properly (as needed).
8. Enforce operational kitchen controls to staff and members alike; train individuals as needed.

REQUIREMENTS:

• BA/AA in Food Services or related work
• Minimally 5 years' experience in the Food Service industry
• Minimally, must have ServSafe Food Handler certification, ServSafe Manager certification preferred or achieved within six months of hire.
• Knowledge of basic training techniques
• Knowledge of local, state, and federal health and sanitation laws
• Experience of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives and dish machine
• Valid Driver's License with a clean record

North Jersey Friendship House is an Equal Opportunity Employer.