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Food Services Manager
The Food Services Manager is responsible for overseeing all aspects of food services operations within a state facility. This position is responsible for the strategic management of food preparation, service, and sanitation while ensuring compliance with health regulations and budgetary guidelines. The Food Services Manager supervises a team of food service staff, coordinates with vendors, and ensures that food quality and safety standards are consistently met.
Class Code:
TFS03C
Job Grade:
SGS09
Special Job Requirements:
Typical Functions:
Direct and manage the day-to-day operations of the food services department, ensuring compliance with all state health regulations, food safety standards, and budget guidelines. Develop and manage food service budgets, control food and labor costs, and monitor inventory to ensure cost-effective operation. Supervise, train, and evaluate food services staff, including cooks, food service workers, and supervisors, ensuring performance meets expectations. Develop and implement menus based on dietary guidelines, customer needs, and available resources. Ensure that food preparation, storage, and service follow safe food handling practices and adhere to local, state, and federal food safety regulations. Maintain inventory records and order food and supplies as needed to ensure adequate stock levels. Coordinate with other departments (e.g., facilities, healthcare, or administration) to meet food service needs for special events, dietary restrictions, or changing regulations. Conduct regular quality control checks to ensure the quality and consistency of meals served. Maintain records for all food service operations, including safety audits, employee training logs, and customer satisfaction surveys.
Knowledge, Abilities, and Skills:
Knowledge of food safety and sanitation regulations, including HACCP (Hazard Analysis Critical Control Point) standards. Ability to manage large-scale food service operations, including staff management, inventory control, and budget oversight. Strong leadership skills and the ability to motivate and supervise a diverse team. Excellent organizational and time management skills. Strong communication skills, both written and verbal, for interacting with staff, vendors, and facility administrators. Ability to develop and implement policies and procedures for food services. Experience working in large-scale or institutional food services, especially in a government or healthcare setting, is highly desirable.
Minimum Qualifications:
Bachelor’s degree in food service management, hospitality management, or a related field, or equivalent work experience preferred. Minimum of five years of experience in food service management, including at least two years in a supervisory role. Certification in food safety is preferred.
Required Certificates:
N/A OTHER JOB RELATED EDUCATION AND/OR EXPERIENCE MAY BE SUBSTITUTED FOR ALL OR PART OF THESE BASIC REQUIREMENTS, EXCEPT FOR CERTIFICATION OR LICENSURE REQUIREMENTS, UPON APPROVAL OF THE QUALIFICATIONS REVIEW COMMITTEE.
Exempt:
E