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Food Service Manager-Milwaukee, WI

Post Date: 01/09/2019

Req. Number: 66621

City: Milwaukee

State: Wisconsin

Description:

Goodwill TalentBridge, a full service staffing and recruitment firm, is part of Goodwill Industries of Southeastern Wisconsin and Metropolitan Chicago, the largest of the 165 Goodwill territories in North America. With more than 90 years of experience in Workforce Development and job training, Goodwill is helping thousands of people find work in the communities we serve, including 13 counties in Wisconsin and 10 counties in Illinois.

Goodwill TalentBridge, along with our client, is currently recruiting for a Food Service Manager to work in the Milwaukee area.

Position Summary:
The position of Food Services Supervisor is one role in a large system of services provided to children and families. A strong food service program is important to supporting the goals of the program. This position is responsible for the
ordering, preparing, serving and documentation of meals and snacks. It includes following menus and all phases of kitchen operations including inventory control. The position contributes to the smooth operations and functioning of the kitchen in adherence to health and food safety codes and the strict cleanliness of the kitchen and food service and storage areas. This position oversees meal services at the various center sites. The position may prepare foods for infants and toddlers and/or
preschool children following the CACFP standards.

RESPONSIBILITIES:

FOOD SERVICE

  •  Prepares and serves food items on menus approved by a registered dietitian/nutritionist and assists in any food related activities.
  •  Oversees maintenance of inventory for all necessary supplies, food and equipment used for food services operations.
  • Oversees the processing and storage of food and food related items as they are delivered.
  • Oversees full kitchen operations and supervises the cooks.
  • Implements a cost effective food service program according to federal, state and local regulations that is a financially successful operation by helping to control food and labor costs.
  • Responsible for all Special Diets and all components related to Special Diets (Medical Documentation, Special Diet purchases, Special Diet menu, etc.)
  • Performs CACFP self-monitoring reviews as required
  • Deliver required CACFP training; CACFP Annual Training to all staff, Sanitation and Financial Management
  • Prepares and serves all meals as planned, paying attention to food presentation and freshness.
  • Ensures that standardized recipes are followed and appropriate quantities of food are prepared and served in accordance with the CACFP meal requirements.
  • Monitors the acceptance of menu items by children in the program and makes recommendation for menu changes accordingly.
  • Solicits menu ideas from Head Start families to ensure that the menu is reflective of local culture and that menu items are familiar to children in addition to offering new foods for children and families to try.
  • Acts as a resource and a team member with program staff to plan food-related experiences and presented in a manner that facilitates family style meal services for children and classroom staff in a Head Start classroom and individual needs are met for infants and toddlers.
  • Ensures that dishes are returned to the kitchen and other nutrition training and activities for the children and parents/families in the program.
  • Supports staff and parents in preparing meals and snacks for meetings, planning session and other special events as requested and approved by the Head Start Director.
  • Responsible for proper receiving, inventory, storage of food and clean up of central kitchen and equipment.
  • Partners with the community to provide food related services and programs for the families of Head Start.
  • Notifies supervisor of any safety or health issues or concerns.

FOOD ORDERING

  • Complete a weekly food inventory
  • Using the Food Order Sheet, Calculate the required amounts needed for the food order
  • Enter in the order using the computerized systems on Sysco, DOD Fresh and the commodities website in a timely manner to ensure all products are available as needed
  • Handle and food shortages or outages, Provide a reimbursable substitute as needed, and document on menus as required by CACFP.
  • Handle any problems with food delivery i.e. quality and quantity of food received, timing of deliveries, etc.
  • Process any requests for refunds or substitutions and forward to accounts receivable and/or the food vendor.
  • Process additional food orders, as requested for special activities, i.e, SKORE Events or Field Trips
  • Develop and maintain good working relationships with food vendors

HEALTH AND SANITATION

  • Ensures that there is an established system for cleaning the kitchen and storage rooms so that they are always kept in a clean and sanitary manner.
  • Reports any kitchen equipment not in good working order to the Director of Operations to ensure the kitchen remains safe and hazard free and follows through on maintenance, repair and replacement procedures.
  • Ensures that all foods are prepared in a safe and sanitary manner.
  • Responsible for complying with all local, state and federal standards regarding hygiene and sanitation.
  • Responsible for understanding regulations associated with prevention of occupational disease and injury, including the exercise of universal precautions and the prevention of contamination.

RECORDKEEPING

  • Responsible for the period purchasing and regular maintenance of food to ensure quality, cost control and adequate inventory. Receives and accounts for food deliveries.
  • Ensure all processed items have CN labels and that the labels are kept in a binder and available for review by the Food Services Director or State Audit Team.
  • Ensure that all scratch cooked items have a recipe that is approved by USDA and shows how the food meets the required meal pattern
  • Documents in the CACFP Master Binder, following required USDA/CACFP documentation, including but not limited to meal count reimbursement sheets, certification statements, application etc.
  • Ensure that all meal count reimbursement documentation is stored and available during audits.
  • Completes a weekly inventory of all food, both perishable and nonperishable. Ensures that inventory is secure.
  • Completes an equipment and supply inventory on a regular basis.
  • Submits food invoices in an organized fashion and in a timely manner.
  • Maintains and submits records as required.
  • Participates in internal and external audits and performance improvement activities.
  • Responsible for ensuring kitchen has proper Food Permit as required by applicable local regulations.
  • Understands, generates and documents in-kind and other allowable costs applied toward the non-federal share requirement.
  • Update the CEEDS folder regularly with all documentation required for SASCIE Validation

SUPERVISION AND TRAINING

  • Plans and directs the work of kitchen aides and cooks and any volunteers working in the food service area.
  • Reviews and approves Time Sheets of all kitchen aides and cooks.
  • Provides information and training on the job standards of the kitchen and submits employee/volunteer performance appraisals in a timely manner.
  • Determines appropriate training needs for self and other kitchen staff/volunteers to meet the program goals and objectives and develop an individual staff development plan for all staff supervised.
  • Successfully completes and stays up-to-date on Basic First Aid and CPR certification.
  • Attend Monthly Food Services Team Calls with Director of Food Services
  • Attend Food Services Summits as requested by Director of Food Services and your supervisor
  • Attend CACFP Conference as requested by your supervisor
  • Attend yearly State CACFP Trainings as required
  • Attends all workshops and meetings as deemed necessary by the supervisor.
  • Attends all required staff and parent meetings and activities.
  • Participates in ongoing training in food preparation and nutrition.
  • Responsible for understanding Head Start Performance Standards and local child care licensing regulations.

 

Requirements:

KNOWLEDGE AND ABILITIES

Knowledge : Knowledge of food preparation and storage techniques. Thorough knowledge of USDA/CACFP program requirements and Head Start Performance Standards related to food and nutrition. Knowledge of the local, state and federal
regulations pertaining to sanitation and food service. Knowledge of regulations associated with prevention of occupational disease and injury, including the exercise of universal precautions and the prevention of contamination. Knowledge of
basic supervision.

Abilities: Ability to organize and direct all kitchen activities. Ability to prepare healthy and attractive meals and snacks and to maintain the kitchen, storage and food service areas in a safe and healthy condition. Ability to take direction and prepare
meals according to menus and guidance provided and in cooperation with registered dietitian/nutritionist who approves menus. Ability to be flexible in food preparation and other food related activities. Ability to work sensitively with staff, children and parents. Ability to organize time efficiently and accept responsibility with limited supervision. Ability to maintain confidentiality about any information regarding families and staff. Ability to work with registered dietitian/nutritionist for menu approval and periodic adaptations.

EDUCATION AND EXPERIENCE:

  • Minimum of an Associate’s Degree in Food & Beverage Management or at least 3-5 years of food services.
  • ServSafe Certification
  • Previous Head Start experience preferred.
  • Must be willing and able to obtain and maintain a Metro Sheriff's Work Card
  • Must be willing to get and maintain a physical and TB Test
  • Must be willing and able to obtain and maintain Basic First Aid and CPR Certification.
  • Some heavy lifting of case food lots is required. May be required to lift up to 50 pounds.
  • Reliable transportation and/or state-mandated minimum insurance coverage(s) on your vehicle.

We are an equal opportunity employer, committed to creating a diverse and healthy work place.

Please send resume to:  jennifer.dietlmeier@goodwillsew.com

Equal Opportunity Employer

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