Food Service Manager

Job Description

Job Description

Position Summary

The Food Service Manager oversees daily operations of the Central Kitchen at Black Hills Works, including meal planning, preparation, and delivery for adults with intellectual and developmental disabilities. This role ensures high-quality, nutritionally appropriate meals are prepared safely and efficiently while managing kitchen staff, maintaining inventory, and upholding all health and safety standards. The Food Service Manager works collaboratively with the Director of Nutrition Services to ensure dietary guidelines and individualized nutritional needs are met.

Education and Experience

• Associate or bachelor’s degree in culinary arts, Food Service Management, or related field preferred
• 5 years of experience working in a kitchen setting preferred
• 2 years of experience in food service operations serving individuals with specialized medical and/or nutritional needs preferred
• 2 years of supervisory experience in food service operations preferred
• Experience with large-scale meal preparation (100+ individuals)
• ServSafe Certification – Manager (must be obtained within 3 months of hire)

Required Skills and Abilities

• Knowledge of federal, state, and local food safety regulations
• Proficiency in safe commercial kitchen equipment operation, food handling, preparation, storage, and sanitation practices
• Understanding of food ingredients and their impact on dietary and nutritional requirements
• Ability to prepare and store meals in varying quantities with adherence to portion control and dietary guidelines
• Ability to manage inventory efficiently, accurately, and cost-effectively
• Excellent organizational skills with ability to prioritize and manage multiple tasks
• Intermediate proficiency in Microsoft Excel for data organization and inventory tracking

Physical Requirements

• Ability to sit, stand, walk, stoop, kneel, bend, push, and pull for extended periods
• Ability to lift and carry up to 50 pounds from floor to shoulder level
• Ability to work in a kitchen environment with exposure to heat, cold, and various equipment
• Ability to stand for extended periods during food preparation and service

Duties/Responsibilities

Menu Planning & Meal Preparation

• Assist the Director of Nutrition Services in developing menus for hot lunch service and residential meals
• Oversee planning and preparation of nutritionally balanced meals for 100+ individuals
• Plan meals and recipes that accommodate various dietary needs and restrictions
• Coordinate meal preparation schedules to ensure timely delivery to all program sites
• Communicate regularly with residential and day program staff regarding meal services and dietary needs
• Prepare, cook, and assemble meals according to established recipes, portion sizes, and nutritional guidelines
• Measure, weigh, and portion ingredients and meals according to established standards
• Appropriately label food packages to ensure proper distribution according to individual dietary restrictions and recommendations
• Follow all dietary specifications and restrictions accurately

Kitchen Operations Management

• Manage daily Central Kitchen operations including meal preparation, hot lunch service, and meal delivery
• Ensure all meals are prepared and delivered in compliance with safe food handling practices
• Maintain high standards of cleanliness, sanitation, and safety throughout all food service areas
• Clean and maintain kitchen, dining areas, storage facilities, and garbage/recycling areas
• Inspect equipment regularly and report maintenance needs
• Work with the supervisor to arrange routine maintenance, sanitation, and upkeep in compliance with regulations
• Promote waste reduction, reuse, and recycling practices in compliance with health and safety standards
• Maintain accurate documentation of food temperatures, cleaning schedules, and safety protocols

Inventory Management

• Oversee inventory management including ordering, receiving, storage, and tracking of food, equipment, and supplies
• Minimize food waste through proper inventory rotation and storage practices
• Maintain accurate records of food purchases, inventory levels, and usage

Staff Supervision & Training

• Supervise all kitchen staff in performance
• Ensure all staff receive adequate training on food safety, equipment operation, dietary compliance, and job-specific tasks
• Create and maintain staff schedules to ensure adequate coverage for all meal services
• Foster a positive, collaborative team environment
• Ensure compliance with all federal, state, and local food safety regulations
• Participate in health inspections and implement corrective actions as needed
• Attend and participate in staff meetings, training sessions, and organizational events as appropriate
• Represent Black Hills Works professionally and positively at all times
• Collaborate with Director of Nutrition Services on program improvements and quality initiatives

Employment Coaching & Participant Support

• Demonstrate proper techniques for food preparation, kitchen safety, and equipment use
• Provide hands-on training and coaching to participants working in the Central Kitchen
• Break down complex tasks into clear, manageable steps appropriate to individual learning styles
• Provide consistent, positive reinforcement and constructive feedback
• Document participant progress and communicate observations to support teams
• Foster an inclusive, respectful work environment that promotes independence and confidence
• Support participants in developing workplace skills including punctuality, teamwork, and communication
• Maintain confidentiality regarding participant information and organizational matters

Black Hills Works, Inc. is an equal opportunity employers and will consider all qualified applicants for employment without regard to race, color, religion, gender, gender identity, sexual orientation, national origin, disability status, protected veteran status, or any other characteristic protected by law.