Food Service Department Head
2 months ago
We are seeking a highly skilled and experienced Food Service Operations Manager to join our team at GeorgiaGov. The successful candidate will be responsible for overseeing the daily operations of our food service department, ensuring compliance with all governing bodies' requirements and standards.
Key Responsibilities- Leadership and Supervision
- Direct and oversee the daily operations of the food service department, including the leadership of subordinate supervisors and staff.
- Interview, hire, train, evaluate, and discipline employees as necessary.
- Human Resources
- Manage daily HR functions, including Kronos and work schedules, time-off requests, and ensuring adequate coverage.
- Clearly communicate department goals, objectives, and plans to subordinates.
- Operations and Maintenance
- Plan, schedule, prioritize, and assign work to food service workers.
- Manage the daily operation of the food service department, acting as a liaison between food services and the facility and central office.
- Compliance and Quality Control
- Maintain certification of Food Safety Management through ServSafe or an approved agency.
- Review and complete paperwork daily to ensure accuracy and compliance with governing agencies.
- Act as the lead for ACA preparation for food service-related standards.
- Supply Chain and Inventory Management
- Project and submit supply needs for the entire fiscal year for small wares, disposables, chemicals, and food service supplies within the food service budget.
- Place weekly orders for all raw foods, considering current inventory, budget, and facility population.
- Reporting and Record-Keeping
- Complete monthly reporting in JTS of the daily meal count for the month and raw food inventory on hand, including entitlement program foods.
- Sanitation and Safety
- Review the kitchen consistently for sanitation, safety, and program compliance.
- Provide education and training to all staff on an ongoing and as-needed basis to maintain adequate sanitation, safety, and program compliance.
- Communication and Teamwork
- Demonstrate excellent communication skills between subordinate staff, peers, and leadership.
- Education and Experience
- High school diploma or GED and two years of experience in managing a food service operation, including responsibility for supervision, inventory distribution and control, cost management, food preparation, and sanitation.
- OR
- Two years of experience at the lower level Food Svc Spec Spv (FFT013) or position equivalent.
- Preferred Qualifications
- Must hold an active ServSafe Manager Certification.
- Excellent written and oral communication skills.
- Ability to motivate staff to improve quantity and quality of work performed.
- Knowledge of all governing bodies' rules and regulations, including DPH, ACA, DOE, USDA, and DJJ.
- Thorough knowledge of large food service equipment.
- Experience with the National School Meal Programs.
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