Community Action Alger Marquette Food Service Manager in Marquette, Michigan

The Food Service Manager guides and monitors food service operations for safety, sanitation, service quality, and cost effectiveness for the Community Nutrition Services component, which includes Meals on Wheels, Congregate Dining, Commodity Food, Food Pantries and Head Start.Conducts regular inspections of food service operations. Monitors food service operations and meal delivery to ensure program standards and licensing regulations are met. Ensures kitchen facilities and equipment are properly maintained.ulliAdministers the established purchasing system for program food, supplies and equipment. Processes purchase orders, manages the bidding process and monitors costs and quality to ensure compliance with budget. Accesses other resources to augment program offerings and improve cost-effectiveness./liliCoordinates inventories and delivery schedules for food service operations. Prepares inventory and disbursement reports and maintains running inventory records./liliMonitors menus, ensuring federal and state guidelines are met. Reviews menu selections and substitutions with cooks, verifies nutritional contents, and monitors cost accounting reports./liliProvides information, education and other nutrition resources for program participants. Develops and coordinates in-service training programs for staff at each food operation and provides required reports to various entities as required./liliRecommends hiring, promotion, or termination for food service staff. Recruits, trains, assigns, evaluates, and otherwise supervises food service staff./liliCoordinates County health inspections and follow-up activities. Notifies food service staff of issues and keeps County apprised of corrective actions./liliMaintains a comprehensive record-keeping system to document food site activities, safety procedures and sanitation practices in food service operations./liliCompiles and analyzes data, information and records related to program activities./liliKeeps abreast of new management techniques, foodservice and nutrition issues, industry trends, and regulatory standards through continued education and professional growth. Attends conferences, workshops, and in-service trainings as required./liliAssists with the evaluation and development of services and development of quality assurance plan to meet funding source guidelines./liliServes as a resource on foods and nutrition for staff./liliAdheres to strict confidentiality of clientarticipant information./liliPerforms the duties of subordinate staff as directed by the Director./li/ul