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Food Service Manager

Employer
YMCA of the Greater Twin Cities
Location
Hudson, WI
Salary
Negotiable

View more

Industry
Professional Services
Role
Food Service
Job Type
Long-Term
Hours
Full Time
YMCA Camp Icaghowan and YMCA Camp St. Croix are hiring a Food Service Manager to supervise and direct all culinary activities for both camps, located in Amery and Hudson, WI. Local Kitchen Managers and kitchen teams will be on-site at each location, taking direction from the Food Service Manager. Some hands on food preparation is required. Office location year round will be located at YMCA Camp St. Croix in Hudson, WI.

The Food Service Manager ensures that high quality and nutritional food is provided to program participants and guests. The incumbent manages food service operations and budget for multiple facilities and catering events for identified locations, including placing orders and menu planning. This position is responsible for maintaining the highest standards of health and sanitation, as well as adherence to HEPA guidelines. The incumbent supervises kitchen managers/leads and/or kitchen staff and collaborates with local community growers to advance the farm-to-table initiative.

Essential Functions:

Develops menu plans that support healthy, nutritious meals and comply with HEPA standards while providing menu options for a wide variety of dietary needs and restrictions.
Effectively manages and oversees multiple budgets, ensuring efficient fiscal management and operation within budgets.
Maintains an appropriate inventory of food supplies while working with providers to ensure quality of food supplies.
Develops successful relationships with food vendors and local growing community; implements farm-to-table concepts in menu planning and delivery.
Exercises creativity and excellence in delivering top-quality menus for events.
Develops and enforces safety and cleanliness protocols.
Hires, trains, schedules and supervises kitchen staff to meet the needs of the location.
Prepares and/or oversees the preparation and delivery of meals.
Maintains positive relationships with staff, program participants, visitors and volunteers.
Relationships:
This position reports to the Executive Director. The incumbent supervises kitchen staff. The incumbent regularly interacts with program participants, general public, staff, and volunteers.

Qualifications:

Required:

Minimum age of 18.
Minimum of two (4) years of experience in working in food service preparation and delivery
Minimum of two (2) years of experience managing a commercial kitchen to include supervision and/or work direction to kitchen staff
Demonstrated experience providing high quality, tasty menu planning while implementing HEPA standards
Upon hire, completion of YMCA provided First Aid and CPR certification.
Food Safe Certification by the county Public Health Department or the ability to obtain the certification.
Knowledge of kitchen equipment operations
Effective verbal communication skills
Basic computer skills
Ability to and desire work to with diverse groups, including young people

Preferred:
Prior experience working with local growers
Post-secondary education in nutrition

$50,000-$52,000 annually DOE

Work Conditions:
Ability to lift, carry and push food carts up to 50 pounds.
Requires ability to safely operate all necessary kitchen equipment and cleaning supplies. (The incumbent utilizes equipment which can be potentially dangerous to include knives, ovens, meat slicers, mixers, broilers, and cleaning chemicals.)
Ability to stand for long periods of time.

Additional Notes:
This job description represents the major functions of the position but is not intended to be all-inclusive. The incumbent is responsible for taking direction from the Executive Directors or their representatives in completing projects or performing duties deemed necessary for success.

Job Type: Full-time

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