Food Service Manager chez Community Renewal Team

For nearly 55 years, the Community Renewal Team (CRT) has worked to help people and families become self-sufficient while making sure basic needs are met. CRT’s programs include Early Childhood Education, Meals on Wheels, Veteran and many other programs serving individuals in 59 cities and towns throughout Central Connecticut (Hartford County and Middlesex County). 

GENERAL DESCRIPTION OF DUTIES
 

The Food Service Manager oversees the food production facility which produces approximately 2,500 meals per day for the Elderly Nutrition Program & Day Care Programs, Criminal Justice Programs, other subcontractors and in-house catering. 

ESSENTIAL JOB FUNCTIONS 

•    Responsible for the management of the CRT food production facility/staff including performance evaluation and disciplinary actions.
•    Supervise the daily preparation and portioning of food, assuring that staff are present and utilizing standardized recipes and monitor food quality.
•    Monitor food production areas assuring items are ready for delivery according to delivery schedule.
•    Provide daily production sheet to staff.
•    Supervises staff in receiving and storage of perishables and non-perishables.
•    Assign and monitor daily, weekly, and monthly cleaning assignments.
•    Oversee requisitioning of food items for daily food production.
•    Utilization of new food product and product overruns in relation to maintaining food costs.
•    Direct inventory pulls.
•    Monitor the incoming and outgoing of all food items.
•    Confirm and approve food production staff payroll on a bi-weekly basis.
•    File accident reports, as needed, for any food production staff injured while on the job.
•    Orders bread items and other specialty food products as needed.
•    Makes necessary change in assignments in the event of staff absenteeism
•    Participates in daily cooks meeting for food production assignments
•    Conducts food sanitation and safety orientation for new nutrition department staff. Conducts monthly department meetings to inform staff of changes/updates and monthly in-services.
•    Performs routine assignments including but not limited to purchase orders and check request documentation, bid packets and summaries, daily food production and delivery records, and catering orders
•    Coordinate catering functions with outside organizations and inside agency departments.
•    Confirm and approve food production staff payroll on a bi-weekly basis.
•    Oversees the ordering of raw foods and paper supplies for food production facility—which focus on high quality and cost savings.
•    Assist in preparing seasonal menus for all programs.
•    Review HACCP procedures with food service staff to ensure they are being met.
•    File accident reports, as needed, for any food production staff injured while on the job.
•    Order uniforms and supplies for all food production staff.
•    Organizes a system for raw food purchases, equipment, storage, and cost control. (Online Ordering). Prepares yearly bids for groceries, bread, dairy, produce, and paper products.
•    RFHs/RFPAs submittal and tracking
•    Meets with vendors to ensure products are available for purchase. Works with vendors on kitchen repairs.
•    Monitors vendor shortages early to make sure items are in house in timely manner.
•    Codes and approves all invoices to be sent to accounts payable and tracks in a weekly spend down.
•    Prepares monthly reports to Director.


ADDITIONAL JOB FUNCTIONS

•    Act as Sous Chef in his absence.
•    Conduct weekly inventory inspection.
•    Monitor production/temperature sheets of the kitchen daily to ensure compliance.
•    Performs monthly food safety audits.
•    Performs all other duties as assigned


MINIMUM TRAINING AND EXPERIENCE

Culinary training in a vocational school and/or an Associate degree in culinary arts, education may be substituted with experience on a year by year basis. Five years of employment in the preparation of food in a large-scale food production facility and two years of supervisory experience in an institutional setting. Eligible individual must be ServSafe certified, have at least two years’ experience in menu planning and catering events. Registered Dietitian preferred.

ADA COMPLIANCE

Physical Ability: Tasks involve the regular and, at times, sustained performance of moderately physically demanding work, typically involving some combination of climbing and balancing, stooping, kneeling, crouching, and crawling, and that may involve the lifting, carrying, pushing, and/or pulling of moderately heavy objects and materials (20-50 pounds).

Sensory Requirements: Some tasks require visual perception and discrimination. Some tasks require oral communications ability.

Environmental Factors: Tasks are regularly performed with potential exposure to adverse environmental conditions, such as strong odors, fumes, dusts, wetness, humidity, machinery, and toxic/poisonous agents.

BENEFITS 
•Group Health
•Dental Insurance
•Vision Insurance
•Life/Disability/Accident/Critical Illness Insurance
•401(k) with Safe Harbor matching
•Vacation/Sick/Personal Time
•13 holidays per year!