Position Overview: This position is responsible for providing general oversight, planning and coordination of the food service activities for the local center.

Role and Responsibilities

• Ensure overall safety, maintenance and cleanliness of kitchen.
• Prepares and serves meals in accordance with National School Lunch Program.
• Estimates food, beverage and supply inventory levels and places order with vendor.
• Determines best vendor(s) and ensure cost effectiveness.
• Plans menus and participates in center events as directed by the supervisor.
• Investigates and resolves food quality and service complaints.
• Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
• Cooks and otherwise prepares food according to recipe or established guidelines.
• Portions food or gives instructions to workers as to size of portions and methods for serving.
• Reviews and maintains accurate records to support reimbursement by National School Lunch Program.
• Ensure kitchen is in full compliance with all agency contracts including local, state or federal standards regarding cleanliness, certification of kitchen staff and safety.
• Performs minor maintenance and/or special cleaning projects/duties as needed.
• Obtain bids from vendors as needed and make recommendations to supervisor.
• Oversees kitchen supply and inventories and orders supplies as needed.
• Maintain storage spaces to ensure organization, cleanliness and safety.
• Supervise set-up and break down of facility’s group spaces for events when food service staff are included.
• Ensure equipment and supplies are made available for meeting and events.
• Operates commercial kitchen equipment consisting of stove, dishwasher, and convection oven.
• Performs other related duties as required or instructed by supervisor.

Required

• Minimum Associates Degree in Food Service, culinary arts or related field or completion of vocational school or Culinary Arts certification and Safe Serve certification
• Minimum of two years experience in food service management
• Experience in food service quality assurance and accurate report preparation.
• Current Florida driver’s license required.

Other Requirements

• Must adhere to Agency Values and Principles.
• Upholds the ethical standards of the Agency and 6B-1.001 Code of Ethics of the Education Profession in Florida.
• Follows policies and procedures of the Agency
• Must work evenings and weekends as required to fulfill workload requirements.
• Must be able to travel by automobile, plane, train, etc.; occasional overnight travel may be required

Preferred

• Bachelors Degree
• Knowledge of National School Lunch Program

Experience

• 1 year(s): Minimum Safe Serve certificate required and one year of experience prepping, cooking, and serving up to 75 individuals per day.

Behaviors

• Enthusiastic: Shows intense and eager enjoyment and interest
• Team Player: Works well as a member of a group
• Dedicated: Devoted to a task or purpose with loyalty or integrity

Motivations

• Goal Completion: Inspired to perform well by the completion of tasks
• Self-Starter: Inspired to perform without outside help

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)