Food Service Manager

Overview

Requisition Number:
4411
Date Posted:
10/27/2017
Location:
Camp Jewell YMCA
Address:
6 Prock Road
City:
Colebrook
State:
CT
Category:
Resident Camp
Employment Status:
Full-time

Description

 

The Food Service Manager has primary responsibility for the leadership and administration of a comprehensive dining services department here at camp.  Works collaboratively with camp’s leadership team to ensure a high quality product is provided on time to all guests and exceeds participant’s expectations.  Greets everyone by using names whenever possible; extends thanks whenever appropriate; and makes relationship building the number one priority at all times.  The position is responsible for ensuring that the mission, purpose, image and core values of the YMCA of Greater Hartford are conveyed.

ESSENTIAL FUNCTIONS:

  1. In collaboration with the branch Associate Executive Director and camp’s leadership team provide strategic direction, execution, and management of an integrated dining services program that is aligned with the Association’s strategic plan, policies and procedures, food service best practices, and the HEPA standards.
  2. Create a consistent departmental culture of providing friendly, courteous assistance to all guests, exceeding the customer’s expectations every day.
  3. Develops, manages, and monitors assigned operating budgets to meet or exceed targets. Recommends adjustments to the budget to assure a balanced operation and submits reports on current operations.
  4. Oversee the design and development of menus for all guests and staff and for individuals with special dietary requirements.
  5. Ensure that requirements for appropriate sanitation and safety levels are met in all areas of food service.
  6. Provide assistance and leadership to cook staff in preparing, cooking and serving of meals as necessary.
  7. Recruit, hire, train, develop and direct all food service employees. Review and evaluate staff performance. Develop strategies to motivate staff and achieve goals.
  8. Maintain records to comply with Hartford YMCA, government and ACA standards.
  9. Ensure the appropriate maintenance for the intended long term operation of all kitchen equipment.  Monitor and manage the capital replacement schedule of kitchen equipment.
  10. Be a coach and mentor to branch staff and volunteers related to all aspects of food service and demonstrate best practices in the field.
  11. Serves as a member of YMCA management and supports the overall objectives of the YMCA.
  12. Recognize and respond effectively to any hazardous situation.

Minimum Requirements

 
  • Knowledge in all areas of menu planning, food preparation and production.
  • Knowledge of all areas of Health Department regulations.
  • Knowledge of basic computer and software applications, including Word and Excel.
  • Minimum of 5 years’ experience as Chef Manager in a high volume food service operation.
  • Ability to manage in a diverse environment with focus on client and customer services.
  • Excellent communication skills, both written and verbal.
  • CPR for Professional Rescuer, AED, and First Aid certifications within 30 days of hire.
  • Food/Safety Training

 

 

AA/EOE/M/F/D/V