Food Service Manager (food Service Specialist)

Location
Fairfax, Virginia
Salary
$36,133.55 - $60,223.28 Annually
Posted
May 07, 2022
Closes
May 21, 2022
Ref
22-01378
Hours
Full Time
Job Announcement

Located at the Foundations Program, a post-dispositional community based trauma informed residential group home for adolescent females, the food service manager prepares meals for residents and staff. Duties and responsibilities include:

  • Develops and updates menus that are in accordance with dietary standards and guidelines from the U.S. Department of Agriculture (USDA) and Department of Juvenile Justice.
  • Ensures that the facility's kitchen and dining room are in compliance with sanitation and cleanliness guidelines mandated by regulatory authorities.
  • Coordinates all health department sanitation inspections.
  • Orders and maintains food and food service supplies in accordance with county policies and budgetary guidelines , which may incur the need for travel to local stores or warehouses to purchase items with use of a county or personal vehicle.
Schedule: This is a full-time position working Monday - Friday, 10:00 a.m. to 6:00 p.m.

Illustrative Duties

  • Oversees the preparation and serving of food;
  • Supervises in preparations and serving of food, cleaning the kitchen and dining area, and maintaining appropriate health standards in the kitchen and dining area;
  • Serves as a guard for trustees working in the kitchen and dining room;
  • Controls and accounts for all hardware items used in the kitchen and dining areas; Receives stocks and rotates food and beverage deliveries;
  • Inventories food and beverage and paper items;
  • Monitors equipment and safety products for food and beverage department;
  • Performs related work as required;
  • Develops and updates menus that meet dietary standards and guidelines for U.S. Department of Agriculture and Department of Education.
  • Develop alternative menus for resident’s who have dietary needs.
  • Responsible for cleanliness and sanitation of kitchen and dining room in compliance with regulating authorities.
  • Orders and maintains food and food service supplies within budget guidelines.
  • Maintains all required documentation including daily meal records, recipes, food guidelines, temperature charts, kitchen equipment inventory, Hazard Analysis and Critical Control Points (HAACP) Plan, Wellness Plan, copies of all prepackaged food labels, health/sanitation reports, and purchase food inventories.


Required Knowledge Skills and Abilities

  • Ability to make independent decisions relative to food preparation, food serving, and menu item substitutions;
  • Ability to supervise trustees.
  • Knowledge of U.S. Department of Agriculture lunch program guidelines.
  • Knowledge of Department of Education lunch program guidelines.


Employment Standards

MINIMUM QUALIFICATIONS:
Any combination of education, experience and training equivalent to graduation from high school or GED issued by a state department of education, plus two years of experience in cooking and/or planning meals , in a small to medium kitchen operation, specifically in food preparation.

CERTIFICATES AND LICENSES REQUIRED:
  • Valid driver’s license.
  • Certification as a Certified Food Manager (CFM) within 60 days from date of hire.
  • ServeSafe within 6 months of hire.
  • First Aid and CPR certifications obtained within 6 months after appointment and recertification annually thereafter.

PREFERRED QUALIFICATIONS:
  • Food Service Manager Certification .
  • Knowledge of U.S. Department of Agriculture (USDA) and Department of Education School Lunch Program guidelines.
  • At least two years of professional experience in the food services industry.
  • Experience working in an environment with adolescents.

NECESSARY SPECIAL REQUIREMENT:
  • All newly hired employees are required to be fully vaccinated against COVID-19 (two weeks after the last required dose) as a condition of employment or obtain approval of a medical or religious exemption prior to their start date. Proof of an exemption or vaccination status will be required during the pre-employment onboarding process. New employees who obtain an exemption from the vaccine mandate for medical or sincerely held religious beliefs may be subject to a weekly testing requirement. Vaccinated employees and employees with a medical or religious exemption will complete the attestation online on their first day of employment or shortly thereafter.
  • The appointee to the position must satisfactorily complete a criminal background check, Child Protective Services Registry check, driving record check, pre-employment medical evaluation, sanction screening, and tuberculosis test.
PHYSICAL REQUIREMENTS:
Ability to prepare meals for program residents and staff using a variety of kitchen appliances. Ability to stand for long periods of time; ability to reach, bend and stoop; visual and auditory acuity. Ability to operate a motor vehicle. Must be able to lift up to 20 pounds. All duties performed with or without reasonable accommodations.
SELECTION PROCEUDRE:
Panel interview and may include a writtenexercise.
The population of Fairfax County is very diverse where 39.8% of residents speak a language other than English at home (Spanish, Asian/Pacific Islander, Indo-European, and others) and we encourage candidates bilingual in English and a foreign language to apply to this opportunity.

Fairfax County Government prohibits discrimination on the basis of race, color, religion, national origin, sex, pregnancy, childbirth or related medical conditions, age, marital status, disability, sexual orientation, gender identity, genetics, political affiliation, or military status in the recruitment, selection, and hiring of its workforce.

Reasonable accommodations are available to persons with disabilities during application and/or interview processes per the Americans with Disabilities Act. Contact 703-324-4900 for assistance. TTY 703-222-7314. EEO/AA/TTY.

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