Food Service Manager I

Food Service Manager I

Requirements

• Knowledge of requisition and inventory records
• Knowledge of food service organization and operation
• Knowledge of food preparation and modified diets
• Knowledge of safety hazards and precautions
• Knowledge of proper sanitation methods
• Knowledge of food storage methods
• Knowledge of menu planning and recipe interpretation
• Knowledge of standard cooking weights and measures
• Knowledge of the principles of training
• Knowledge of managerial principles and practices
• Ability to interpret and prepare special dietary menus and menu instructions
• Ability to establish and maintain effective working relationships with others
• Ability to give and follow oral and written instructions
• Ability to organize and supervise the work of others
• Associate’s degree in culinary arts, food management or a similar field
• One year of experience in a supervisory capacity or supervising inmates in a commercial or institutional food service environment

Responsibilities

• Planning, coordinating, and directing the operation of the food service department
• Coordinating the preparation, cooking, and serving of food
• Coordinating and reviewing projected menu plans with nutrition therapists
• Requisitioning food, supplies, and equipment

Preferred Qualifications

No preferred qualifications provided.