Food Service Manager

Overview

Job Summary:

The Food Service Manager (FSM) reports directly to the Project Manager and is the primary point of contact for the COR or ICE-designated official regarding food service menus, food service training programs; food service quality control; food service reports and deliverables; food and supply inventories; dietician approval of nutritional content; and accounting operations. The FSM has overall responsibility and authority for the successful performance of all aspects of the food service operation including the purchasing and maintaining adequate inventory of food items and supplies; establishing and maintaining standards of sanitation, safety, and security; developing nutritionally adequate menus; ensuring food service operations are in full compliance of all required standards, and providing direct supervision of food service staff for their successful performance.

Responsibilities

Job Responsibilities:

• FSM duties shall include but are not limited to:

• Monitors the condition of all kitchen knives and other food service utensils, serving and mixing vessels and disposing of items not in good working order and ordering replacements

• Ensures cleanliness of kitchen, including ventilation hoods to prevent grease buildup

• Ensures walls, floors, and ceilings in all areas are cleaned routinely

• Ensures kitchenware and food contact surfaces are washed, rinsed, and sanitized after each use

• Ensures water temperature for cleaning is a minimum of 105 F degrees

• Ensures storage areas are organized, stock is used appropriately (nearest expiration dates), food is not spoiled or past their expiration dates, stock is adequate for 15-days.

• Oversees the Food Service Detainee Worker Program.

• Ensures staff is not displaying any illness and that they are washing their hands after using the toilet facility; ensures that staff are wearing food protection, such as hair nets, beard guards, gloves.

• Provides management, standards compliance, and dietitian/nutritionist/ culinary menu planning

• Has authority to make decisions on matters regarding daily food service operations.

• Responsible for ensuring food service inspections are being conducted by kitchen staff; and immediately correcting any non-conformances.

• Develops purchasing/inventory plans that will meet stocking level requirements and support the 35-day meal plan with limited waste

• Ensures that detainees with approved religious or medical diets are provided such; records and reports any detainee that declines a religious meal

• Responsible for tracking all food service costs and expenditures against budget.

• Ensures food is thawed, prepared, and served at the appropriate temperatures.

• Establishes the kitchen safety program to improve employee safety and health and achieve a zero incident culture.

• Ensures ACA and ICE Performance Based National Detention Standards (PBNDS) for Food Services are communicated to the kitchen staff, and that these standards are met in every aspect of food services.

Qualifications

Minimum Qualifications:

• Minimum five (5) years’ experience at a management level in a large scale/industrial food service operation

• Possesses a State of Texas Food Manager Certification

• Must have high school diploma or equivalent, desired secondary level education in food management or culinary training

• Must have strong leadership ability, sound judgment, and effective administrative ability.

• Must have strong math and MS-Excel skills to develop purchasing/inventory plans, execute purchase orders, approve invoices, and track costs and expenditures against budget.

• Must have understanding of time management methods to ensure meals are prepared and ready for service within strict schedules

• Must demonstrate excellent verbal and written communications skills with all levels of management and interfaces with ICE Personnel.

• Ability to prepare management, business, technical, and personnel reports, reviews and documents for internal and external use.

• Knowledge and a working understanding of ICE PBNDS and American Correctional Association (ACA) Standards for Food Services.

• Able to pass the ICE National Agency Check, Person of Public Trust.

• Must be a United States citizen, or a person lawfully admitted into the United States with permanent residence in the U.S. for the last five (5) years.

Job: Food Preparation & Service

Travel: None

Organization: AIP - Akima Infrastructure Protection

Clearance: Able to Obtain Public Trust

Work Type: On-Site

Remote: No

ReqID: 2024-7820