Job Description

Description

Job Purpose
Responsible for daily production, operations, customer service, and staff coordination of the assigned location. This may include cold and hot food production for a variety of customers, service of meals, catered events and assisting with providing a high quality training program. May be assigned to assist with coverage and leadership at other MCFI accounts, coordinating the Summer Food Program and special projects as assigned.

Essential Job Functions

1. Oversee program staff operations with a focus on quality.
   • Set clear and aggressive goals and objectives and monitor progress.
   • Promote a team-oriented environment with a focus on training, provide consistent feedback and coaching, and formally review performance by deadlines assigned.
   • Supervise and orient staff and clients to the daily activity of cold and hot production and customer service.
   • Hold daily production and service meetings with staff and clients.
   • Promote Equal Opportunity in all personnel matters.
2. Lead program improvement efforts by identifying and implementing innovative strategies to meet and exceed customer expectations.
   • Lead by example and present the expectation of a positive attitude, flexibility, teamwork, and effective use of agency resources.
   • Implement the agency’s training program with directions and guidelines provided by the director.
   • Apply strong knowledge of production techniques on a daily basis.
3. Assume responsibility for food safety, quality measures and reporting
   • Maintain overall sanitation of the department in compliance with State and Local Health Department Codes and Food Safety Plan.
   • Complete and/or retain documentation of all disciplines and performance appraisals, production logs, and HACCP logs on a daily basis
4. Contribute to the department’s financial wellbeing and future growth
   • Assist the director in ensuring that team members provide the highest level of professional effectiveness within the department and work collaboratively with other areas of the agency.
   • Coordinate operations through frequent communication with the nutrition service manager and customers.
   • Operate a given site within the parameters set forth in the nutrition service budget for this site.
5. Perform essential duties satisfactorily.
   • Prioritize, multitask, and maintain established schedules and quality standards.
   • Work with staff and clients from diverse backgrounds and to enhance client potential and vocational development.
   • Apply training strategies such as modeling, reinforcement and feedback.
   • Complete the preparation and delivery of food services, prepare food in large quantities, cost and purchase items in various quantities, and follow inventory control procedures.
   • Demonstrate strong organizational and supervisory skills.

Qualifications

Required Technical Skills, Experience, Education, and Credentials

1. Certified Food Manager License within 90 days upon hire, which must be maintained during employment.
2. Minimum five years of experience in food service required, with a minimum of three years of experience in a supervisory role preferred.
3. Knowledge, skill and ability to prepare meals in quantities over 500 servings according to Food Safety Plan and Standard Operating Procedures.
4. Basic computer skills, with experience with computerized production systems preferred.
5. Experience training individuals with barriers and/or disabilities preferred.
6. Degree or certification in a Food Management field (culinary, hospitality, diet tech, etc.) preferred.
7. Pass a pre-employment drug screen, TB test and background check.
8. Current Wisconsin Driver License with proof of insurance.
9. Ability to understand, follow and provide written and verbal directions, and speak and write in a clear concise manner.
10. Ability to communicate effectively with clients, team members and customers, with excellent customer service and leadership skills.

Work Environment and Physical Requirements
The work environment and physical demands described here are representative of those that an employee may experience or must do to successfully perform the essential functions of the job:

1. Be free of communicable diseases (TB, Hepatitis) and open sores.
2. Have good grooming and hygiene practices as required by local, state and federal regulation.
3. Be able to physically perform a range of moderate to difficult duties.
4. Be able to stand, stoop and bend for the entire assigned shift.
5. Be able to lift 50 pounds routinely and team-lift 75 pounds.
6. Have normal vision, with or without adaptive equipment.

This is a general outline of the essential functions of this position and shall not be construed as an all-inclusive description of all work requirements and responsibilities that may be inherent in this position. The employee may be required to perform other job-related duties as requested by the designated work leader(s). All requirements are subject to change over time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

CFI is an Equal Opportunity Employer and promotes a Drug Free Work Environment