Food Service Manager - The Retreat

Our Mission

Preparing Our Community to Meet Life’s challenges.”

We help everyone who comes to our door with resources for both immediate needs and long-term goals.

Our network of programs, services, and experiences strengthen individuals, families, and communities and provides opportunities for growth and economic stability.

Come join our team!

When you become an employee at the Community Renewal Team (CRT), you will join a host of others with an average tenure of nine years of service. Some of our employees have celebrated more than twenty + years of service. You’ll participate in fun activities, themed- employee appreciation events, organization sponsored golf tournaments, etc. We celebrate the accomplishments of employees using our Wall of Excellence highlighting employees of the month. Opportunities to grow within the organization are plentiful. Most of our employees started in entry level positions and have been promoted throughout their career.

BENEFITS

401K with a matching employer contribution, medical, dental, vision, HSA Spending Accounts, Life Insurance, Short-Term Disability (STD) / Long- Term Disability (LTD), and an Employee Assistance Program. Eligible employees are also able to participate in agency sponsored educational opportunities. Eligible employees receive ten paid vacation days, six sick paid days annually, and two personal days paid annually.

GENERAL DESCRIPTION OF DUTIES

Food Service Manager (FSM) is responsible for overall management and operations of the Food Service Department including Kitchen, Dining Room, and South End Market. FSM ensures high quality nutritious foods, services and experiences are provided to our members (residents). FSM continuously assesses the operational needs of the food preparation processes and service delivery systems to establish goals which improve the services provided. FSM actively teaches the team members (staff) on best practices for food preparation and meal delivery systems. The FSM acts as a role model for the team members and reflects the leadership needed to reach established goals. He or she establishes connections with members, responsible parties and key team members (staff) to understand members’ medical and physiological needs in relation to menus development and food preparation.

SPECIFIC DUTIES AND RESPONSIBILITIES

ESSENTIAL JOB FUNCTIONS

The list of essential functions, as outlined herein, is intended to be representative of the tasks performed within this classification. It is not necessarily descriptive of any one position in the class. The omission of an essential function does not preclude management from assigning duties not listed herein if such functions are a logical assignment to the position.

• Assesses structure and systems within Food Services based on appropriate food service-related best practices. Identifies areas for improvement, then develops and implements changes which lead to enhanced services to our members.
• Works in conjunction with the Registered Dietician to create menus which meets the needs of the various specialized diets of the current member population. Ensures menus reflect the cultural backgrounds of the current member population with consideration of more than one type of food being prepared for various groups of members.
• Ensures an appropriate assessment of each member is completed. This includes gathering food likes / dislikes, allergies and dietary concerns / needs. Ensures a record system is established, remains current and is monitored.
• Through the team members, the FSM identifies potential accommodations which would improve the members’ experiences while eating.
• Works with the Activities Coordinator to offer classes in the effort to bring the food preparation closer to the members and reduce food-related boredom among members.
• Ensures that established safety and sanitation practices are followed by assigned team members and that key team members (e.g. Dining Room Coordinator and Cooks), maintain Serv Safe certification.
• Establishes routine cleaning assignments of all areas of responsibility to ensure the kitchen and related areas remain sanitary and attractive. Monitors the completion of the assignments and ensures tasks are completed in a high-quality manner.
• Ensures availability of supplies, monitors and directs their proper utilization and safe storage.
• Utilizes personal protective equipment to protect self from injury. Ensures all team members (regardless of assigned departments within The Retreat) utilize proper personal protective equipment.
• Assumes responsibility for upkeep of machinery, and equipment used by assigned team members. Informs Vice President, or designee, of equipment concerns and potential breakdowns. Works closely with the Facilities Manager to obtain estimates on repairs as directed.
• Able to make independent decisions within given authority. Demonstrates initiative through anticipating needs, setting priorities, taking care of routine and emergency situations in the most efficient and effective way.
• Assumes responsibility for hiring, training, evaluating and progressive discipline of team members.
• Closely monitors department budgets ensuring expenses are not exceeded and revenues are maximized through the South End Market. Plans for needed supplies and equipment throughout the fiscal year. FSM offers recommendations for equipment purchases or adjustments to staffing patterns to the Vice President, or designee, for prior approval.
• Works actively as a member of the management team to proactively address operational concerns. Supports other members of the management team by remaining open to new ideas and suggestions. Helps other managers in their areas when needed and accepts assistance from other managers when needed.
• Assumes responsibility for the overall operations of the facility while Manager-On-Duty (MOD).
• Completes other appropriate duties as directed by the Vice President.

ADDITIONAL JOB FUNCTIONS

MINIMUM TRAINING AND EXPERIENCE

Education : Associate degree in food service management, preferably in a healthcare setting. Candidates with experience in lieu of a degree will be considered.

Minimum Years of Experience : Five years of employment in the preparation of food in a large-scale food production facility and two years of supervisory experience in an Assist living facility setting. Must have at least two years’ experience in menu planning.

Active Certification in good standing : Must meet State of Connecticut requirements for Qualified Food Service Operator (QFO).

Demonstrate skills : Ability to standardize, implement menus, food production, catering food, ordering and budget preparation and management. Experience and knowledge of all sanitary regulations governing the handling, preparation and serving of food and staying current with changes in the field. Ability to supervise, motivate, schedule and evaluate personnel and programs relative to dietary departments. Effective communication skills, tact, enthusiasm and a positive attitude towards members, family members, staff, medical staff, vendors, government agents and the general public. Moderate computer skills including typing, Word, Excel and Outlook programs.

Knowledge : Must have knowledge in food production, food services, supervising staff, cooking high end quality meals, food safety audits, local and state inspections and federal health code standards

Bilingual : preferred Language : Spanish, Read and write