FOOD SERVICE DIRECTOR
ORGANIZATION SUMMARY:
House of Charity’s mission is: Feed those in need, house those experiencing homelessness, and empower individuals to achieve independence. Our vision is to transform lives – one person at a time. With a variety of programs in housing, treatment, health and case management, and a Food Centre that provides free meals 365 days a year, House of Charity helps some of the most vulnerable people move off the streets and toward self-sufficiency.
Primary Duties and Responsibilities:
Manages day to day kitchen operations, acts as the head cook and kitchen supervisor. Supervises all cooks, kitchen staff, volunteers and community service workers. Participates in the selection, training and development of all cooks and staff. Prepares menus and participates in all aspects of food preparation for clients according to program requirements. Adheres to budget and assures quality control of all food prepared. Ensures that all food prepared is in accordance with state health codes. Responsible for ordering food, food inventory, client service/satisfaction.
Essential Functions:
Administration & Management
· Keeps the Food Centre in compliance with the health code
· Assure that the quality of services is maintained through individual and group supervision
· Responsible and accountable for orientation training of new employee as assigned according to federal, state, local, and organization’s policy and procedures
· Assure that performance reviews are completed annually for staff under direct supervision, including establishing specific individual professional development goals.
· Knowledge and compliance of federal, state, local, and facility rules and regulations as well as policies and procedures, including HIPAA, Data Privacy, Vulnerable Adult, and Consent
· Insure that records are accurate, current and meet licensing regulations
· Review all reports of suspected abuse or neglect of vulnerable adults or minors and assure that appropriate actions are taken. Inform Executive Director if reports involve maltreatment by staff, student, or volunteers
Financial Budget Management
· Participates in budget development
· Responsible for budget monitoring
· Maintains reporting requirements and records information in a timely manner
· Develops partnerships with food vendors/donors and assists with solicitation, pick up and maximizing donations
· Responsible for purchasing, receiving, storing and rotating all food and non-food items in clean store rooms, coolers, and freezers
· Refuses in-kind donations which are not useful or sub-standard
Volunteer/Community Service Oversight
· Educates youth volunteers on issues surrounding homelessness/unemployment
· Solicits feedback from volunteers about their experience/suggestions for improvement
· Initiates process of converting volunteers to donors
Food Centre Appearance
· Instructs staff to maintain facility at the highest level
· Keeps garden area cleaned in front of building
· Informs maintenance staff of structural issues within building
· Performs routine inspection of interior and exterior
Qualifications:
· Associates Degree or Bachelor’s Degree in Culinary Arts
· Must hold current MN Food Manager’s Certificate (or able to obtain shortly after hire)
· 3-5 years of supervisory experience in a food service setting
· Must have a valid MN Driver’s license.
· Must be able to pass a background check with the Department of Human Services
· Ability to remain compliant with the MN Department of Health
· Demonstrated written and verbal communication skills
· Must possess basic computer skills
· Ability to lift 10-40lbs, 50+lbs with team lift
ADDITIONAL INFORMATION:
Benefits: (First of the month following 60-days of employment)
• Health and Dental, Long Term Disability and Life Insurance
• Retirement-401-k tax deferred program.
• Vacation and Sick Time, Paid Holidays
HOW TO APPLY:
Email cover letter and resume to:
No phone calls please.