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Vergennes, Vermont
Education & Training Resources LLC
Job Description Job Description
SUMMARY OF POSITION FUNCTION:
Responsible for the overall management and operation of the Food Service operation.
MAJOR DUTIES AND RESPONSIBILITIES:
Manages and operates food service operation and insures contract compliance.
Provides supervision, training, assessment, and leadership for assigned staff.
Oversees food preparation, food production, and meal service.
Assigns work schedules, responsibilities and insures adequate staff coverage on all shifts.
Provides supervision, training, assessment, and leadership for Food Service staff.
Plans menus and orders supplies necessary to insure meals are diverse, meet cultural, religious and dietary
restriction needs and are nutritionally balanced.
Maintains cost controls through ordering, menu planning and inventory
Performs routine inspections of the facilities; ensures all equipment is operable, cleaned and serviced; and
inspects supplies, equipment, and work areas to ensure conformance to health, safety and sanitation
regulations and standards.
Screens, interviews, and selects staff.
Trains staff on proper sanitation, food handling and storage and preparation procedures.
Monitors and administers a departmental budget and works within budgetary constraints.
Plans, organizes and controls the use of overtime and on-call staff to insure compliance with Center and ETR
policy and procedures.
Note: This job description is not intended to be all-inclusive. Employee may perform other related duties as
needed to meet the ongoing needs of the organization.
SKILLS/COMPETENCIES:
Demonstrated knowledge of management practices; proven ability to lead and support a team
Ability to understand, control and track direct spending and labor budgets
Proven knowledge of all aspects of food handling, preparation, cooking and good nutrition
Broad knowledge of quantity food production and service techniques, food safety/sanitation compliance
regulations and procedures
Proven ability to plan, organize and establish priorities for action
Excellent customer service skills; strong communication skills, both written and verbal
Ability to multi-task and adapt to a fast-changing environment
Proficient in the use of computer software such as MSWord, Excel and Outlook, etc.
Education Requirements:
High School Diploma or GED plus five years experience with extensive knowledge of nutritional
guidelines in an institutional/high volume setting. ServSafe Certification
EXPERIENCE:
Two years supervisory experience in a cafeteria/food service setting