Food Service Manager
Edmonds Community College is committed to diversity, equity and social justice. The college values its talented, diverse workforce and seeks to attract, hire, and support employees who consistently and actively embrace diversity and equity. We are intentional about social justice – the active engagement toward equity and inclusion that addresses issues of institutional, structural, and environmental inequity, power and privilege.
FOOD SERVICE MANAGER
SCOPE OF WORK
The Food Service Manager oversees all operations of our Central Kitchen, which produces breakfast, lunch, and snacks four days each week, for up to 500 children in our infant/toddler groups and preschool classrooms. Occasionally the kitchen also produces food for evening and weekend parent events. We transport all meals and snacks from our Central Kitchen to classrooms throughout Snohomish County.
The Food Service Manager's staff includes five classified positions and up to ten part time positions. The Food Service Manager conducts annual performance evaluations, reviews and approves staff work schedules, payroll timesheets, and requests for time off. This is a classified position and reports to the Registered Dietitian.
ESSENTIAL FUNCTIONS AND TYPICAL WORK
- Communicate in English orally in a face-to-face, one-to-one, group and/or over the phone setting
- Comprehend and make inferences from material written in English
- Prepare written documents in English conveying message or concept using correct grammar, sentence structure and spelling
- Establish and maintaining electronic/paper purchasing, USDA and Food Service files, documentation and records
- Meeting contractual requirements of USDA, Head Start/Early Head Start and ECEAP, and compliance with all pertinent Snohomish Health District laws, codes, rules and regulations
- Observe people's behavior to determine compliance with prescribed standards; Train Central Kitchen staff on cooking techniques and menu development; train HS, EHS, and ECEAP staff on USDA requirements, food preparation, handling, and clean-up protocols and requirements
- Provide input to Food Service plans, policies, protocols and procedures, overseeing implementation/monitoring of same, and, if needed, development/implementation of corrective action plans
- Assisting in the development of contracts (USDA) and grants (Office of Head Start, WA State Dept of Early Learning) as they pertain to Food Service, ensuring contract and grant activities occur as outlined
- Sort and/or alphabetize documents and use basic mathematical skills
- Make skillful, controlled manipulations of small objects
- Make precise arm-hand positioning movements and maintains static arm-hand positions
- Stand for long periods of time
- Work in an environment that becomes very warm
- Work with cleaning fluids and compounds and sanitizing agents
- Clean equipment using appropriate materials
- Lift and move heavy and/or bulky objects weighing up to 50 lbs
- Exhibit punctuality and consistent attendance, maintaining a 95% attendance rate
- Maintain the safety of employees and children by remaining alert and focused at all times and making quick and spontaneous decisions using problem-solving skills and good judgment based on organizational policies and procedures.
- Conduct and/or coordinate the on-site observations of meal service per USDA contract, Head Start and ECEAP standards
- With the Registered Dietitian, developing regular, preference, and special diet menus for enrolled children, classes, group socializations, and special catering events
- Establish inventory system for food and non-food items, minimizing spoilage and loss
- Inspect Central Kitchen, all child feeding and food storage areas to ensure all required public health sanitary precautions are observed
- Inspect prepared food to ensure proper quantity, quality, and handling methods have occurred
- Follow seasonal cycle with emphasis on local foods and seasonal produce
- Implement food waste control – repurposing leftovers within Health District Food codes
- Develop recipes for quantity cooking and, as requested, for use by families
- Develop, monitor and reconcile Food Service budget with Registered Dietitian support, and purchasing necessary foods, condiments, supplies, materials and equipment
- Prepare reports as needed or requested
- Functioning as a Cook 2, as needed
- Performing other duties as assigned
KNOWLEDGE AND SKILLS REQUIRED
The Food Service Manager must exhibit knowledge and skills in:
- Management of large-scale food preparation and service;
- Philosophy of farm-to-table that promotes serving local food preferably through direct acquisition from the producer
- Waste reduction and recycling that includes composting and re-sourcing food
- Transportation of hot and cold meals
- Public health codes pertaining to sanitation, safety and food handling requirements
- Preparation of reports
- Inventory methods and food stores maintenance
- Food values and nutrition
- Multi-cultural, multi-ethnic and vegetarian meals
- Care and use of kitchen utensils and equipment
- Time management, organization and prioritization, and problem solving
- Managing and training staff; organization, scheduling, and work assignment
- Following written and oral instructions, communicating clearly with tact, accuracy and professionalism
- Establish and maintain cooperative working relationships with others
- Word processing, electronic spreadsheet and database software programs; ability to use email
Qualifications
MINIMUM QUALIFICATIONS
- Possess a current Snohomish County Food Handler's Permit, AND one of the following:
- Two years of supervisory or leadwork experience in large-scale food operations involving work in the planning, organization, and production of meals, food procurement, storage, and preparation, or closely related work, OR
- One year of experience as a Cook 3 or Dietitian or equivalent, OR
- A Bachelor's degree involving major study in institutional food management, restaurant management, or dietetics
DESIRED QUALIFICATIONS
- More than three years of full-time work experience in each of the following areas:
- quantity cooking in a hospital or elementary school
- developing menus within prescribed nutritional or medical restrictions
- supervising kitchen staff of 3 or more employees
- establishing work schedules for commercial kitchen staff
- developing/managing commercial kitchen budget
- Work history exhibits a passion for whole foods, composting food wastes, and using locally available foods (farm to table)
- At least one year of full-time work experience in:
- implementing USDA contract
- transporting hot and cold meals to off-site locations on a daily basis
- ServSafe certification
Additional Information
CONDITIONS OF EMPLOYMENT
Before Starting Work:
- Paperwork indicating negative TB Test or clear chest x-ray
- Proof of Tdap (Pertussis) vaccination
- Show proof of a cleared Portable Background Check from the Washington State Department of Early Learning (NOTE: if you do not have a current PBC, you must first create an account in the DEL's MERIT system by clicking here. The fees for obtaining a PBC are your responsibility. The entire process of obtaining a PBC takes 3-4 weeks. You may not start working until we have a copy of your cleared PBC.)
- Obtain a Food Worker Card from Snohomish Health District
Within three days of hire:
- Submit proof of US Citizenship or ability to work in US (must show original social security or Alien Registration Card/Work Permit, as well as one piece of picture identification).
- Completion of all pertinent personnel/payroll forms.
Within 30 days of hire:
- Union Shop Fee: You must become a member of the classified union or pay a representation fee or no association fee within thirty calendar days of your hire.
Within 60 days of hire:
- Signed statement by a health provider that the employee is free from communicable diseases and physically able to perform job responsibilities.
Condition of continued employment
- Successfully complete a nine-month probationary period
- Keep all certifications and clearances in current status
- Complete 15 hours of Professional Development Training each year
EEO / AFFIRMATIVE ACTION STATEMENT
Edmonds Community College is an equal opportunity employer and assures equality of treatment in educational and employment opportunities without regard to race, color, religion, national origin, sex (gender), disability, sexual orientation, age, citizenship status, marital status, veteran status, or genetic information. Applicants with disabilities who require assistance with the recruitment process may call 425-640-1470, 425-640-1832, or email jobs@edcc.edu, and accommodations will be made to the extent reasonably possible. The Human Resources Office is accessible to persons with disabilities.