Associate Program Manager: Evening Meals

Description

WHO WE ARE

Volunteers of America Colorado is a nonprofit, faith-based organization dedicated to helping those in-need transform their lives. Through more than 50 distinct human service programs, Volunteers of America changes the lives of more than 140,000 vulnerable Coloradoans each year. VOA services include housing and emergency shelters, hunger and nutrition services, and many other community support programs. Our work touches the mind, body, heart and ultimately the spirit of those we serve. VOA integrates compassion with highly effective programs that build and strengthen communities.

WHAT MAKES VOA SPECIAL?

VOAC recognizes the unique needs of the older adult who needs a wheelchair ramp to stay at home safely, and the preschooler whose family needs additional resources. VOAC supports veteran’s efforts to exit homelessness as well as provides a safe place for survivors of domestic violence. Wherever VOAC goes, it combines relationship-building, volunteers and quality services to lift and support our neighbor’s efforts to become self-sufficient and reach their full potential.

** The Associate Program Manager overseas and manages food service in the ANS Central Kitchen for the Seniors’ Nutrition Evening Meal Program, Food Truck, Employee Lunch Program, and Innovation Catering. The Associate Program Manager is responsible for menu development, purchasing, and inventory management of the evening meal, food truck, employee lunch and innovation catering programs. The Associate Program Manager oversees the

recruitment, training, and supervision of program staff.

Essential Duties and Responsibilities

· Recruits, supervises, trains, monitors and evaluates food service personnel; and administers personnel policies and procedures as specified by Volunteers of America Colorado to include monitoring and approval of assigned staff payroll.

· Partners with Dietitian in creation and development of evening meal program and food truck menus.

· Develops, prepares and monitors production schedules, cleaning schedules, food safety and sanitation training schedules, and practices for each of the food service staff (to include quarterly staff safety trainings. Policy meetings and conducting periodic emergency drills in conjunction with Building Services staff).

· Ensures that menus and recipes are followed in the Central Kitchen and that appropriate amounts of food are prepared and portioned for delivery to program participants in the Nutrition and Volunteers of America programs.

· Assists and provides support to the food service staff as needed to meet daily production goals; prepares menu items as necessary in the absence of staff. Oversees and directs kitchen and delivery operations for the evening meal services, food truck, employee lunch & Innovation Catering.

· Establishes and maintains a positive and effective relationship with volunteers, clients, vendors, service technicians and the community.

· Ensures that food costs, supplies and staffing are at approved levels and makes supervisor aware of fluctuating trends.

· Ensures that the proper kinds and amounts of food and disposable items are packaged for off-site services.

· Assists in purchases of food and supplies to maintain appropriate and cost-effective inventory levels, to include monitoring the use of over produced foods and communicate these items and amounts to the Dietician; and assists in taking the monthly inventories as needed.

· With the guidance of supervisor, makes changes in purchasing and inventory systems as needed to achieve maximum efficiency and accuracy. Conducts a monthly inventory of all programs.

· Ensures strict compliance with health, sanitation and safety regulations of all regulatory agencies and funding sources; maintains proficiency in all aspects of safe food handling, including knowledge and application of HACCP principles and procedures.

· Monitors all equipment in the Food Truck to ensure efficient operation and cleanliness and informs supervisor of any equipment and facility repairs as needed.

· Takes and records daily temperature of the hot and cold food items for the food truck and evening program.

· Performs other duties as assigned.

Outcomes

· Increase Innovation Catering orders by 5% year over year.

· Client satisfaction rating of 80% or better for meal quality.

·Reduce food waste by 10% by using accurate production planning / ordering

Supervisory Responsibilities

· FT Cook

· PT Delivery Driver

· Program Volunteers

Minimum Qualifications of Position

· Minimum of three-year supervisory experience in a large volume institutional food service operation, cateri