Kitchen Manager

Welcome and thank you for your interest in employment with Loudoun County Government

ALL SECTIONS OF THE APPLICATION MUST BE COMPLETED IN ITS ENTIRETY. THE RESUME IS CONSIDERED SUPPLEMENTAL INFORMATION ONLY. APPLICATIONS THAT ARE INCOMPLETE OR INDICATE 'SEE RESUME' WILL NOT BE TAKEN INTO CONSIDERATION.

Introduction

Loudoun County is seeking a qualified candidate for the Food Service Manager position serving its Youth Services Center located in Leesburg, VA. This facility includes a secure Juvenile Detention Center and Youth Shelter.

Loudoun County is recognized as one of the fastest growing counties in the United States and is known for its excellent quality of life and strong economy. Located approximately 40 miles west of Washington DC, Loudoun County offers a diverse blend of cultural, recreational, and educational opportunities. 

Job Summary

The Food Service Manager is a full-time position, working a 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.

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. 

---