Food Services Manager

• Nonviolence - being safe and doing the right thing   
• Emotional Intelligence - managing our feelings so we don’t hurt ourselves or others  
• Social Learning - respecting and sharing ideas of our teams  
• Democracy - shared decision making whenever possible  
• Open Communication - saying what we mean and not being mean when we say it  
• Social Responsibility - everyone makes a contribution to the organizational culture  
• Growth and Change - creating hope for our clients and ourselves  
• Equity - Assuring all can survive and thrive 

Position/Job Summary 

• Ensure that nutritious meals are prepared in accordance with U.S. Department of Agriculture (USDA) nutritional guidelines, Joint Commission Accreditation requirements, and State licensing requirements. 
• Incorporate menu recommendations from program staff and work closely with the programs to independently create menus based on client feedback; adjusting menus as needed. 
• Maintain the highest quality food products and service for our clients, assuring that meals are satisfying in taste, nutritionally balanced, and meet the cultural needs of the clients in care at the residential programs. 
• Prepare and cook meals for clients. 
• Establish procedures to accommodate dietary restrictions, food allergies, health issues, and religious or spiritual requirements.  
• Responsible for ordering, procuring, and monitoring the quality of all food served to clients. 
• Train kitchen staff in cooking methods and mentor to develop advanced skills. 
• Provide basic training to non-kitchen staff as is necessary to provide quality food services to residents. 
• Analyze and recognize any deficiencies or problem areas and provide corrective actions to accomplish desired results. 
• Collaborate with the Kitchen Supervisor, cooks and Program Leadership to manage Kitchen operating expenses within approved budget. 
• Supervise all aspects of employee relations for the Kitchen Supervisor and assigned Cook positions, including hiring, developing, coaching, mediating, recognizing, and evaluating team members.  
• Travel between two worksites, located in downtown Portland and southeast Portland 
• Maintain kitchen sanitation and safety standards. 
• Ensure compliance with state, local, and regulatory agencies. 

• Understand federal and state laws and regulations governing child nutrition programs  
• Knowledge of food safety compliance requirements  
• Experience in creating culturally diverse meals 
• Openness to try new menus and cuisine, based on input from client 
• Able to stay within allocated budgets 
• Sufficient English fluency to community clearly, effectively, and professionally orally and in writing  
• Knowledge of nutritional needs of various age groups served and ability to plan menus accordingly 
• Abili