- Provides vision, direction, and development for team execution
- Manages food service operations across all facilities, ensuring compliance with state guidelines
- Supervises all Dining Services staff, and oversees volunteers, and clients
- Provides training on sanitation, cooking, and health inspection standards for compliance
- Maintains food quality and dining experience
- Reviews client feedback and implements improvement strategies
- Meets diverse nutritional needs and safety standards for various dietary restrictions
- Oversees menu and recipe creation for nutrition and client satisfaction
- Manages donated food utilization and inventory to minimize waste
- Ensures kitchen facilities and equipment are in good working order
- Addresses maintenance issues promptly and recommends equipment purchases or repairs
- Manages food and supply ordering within budget and program
- Maintains relationships with vendors and food banks, exploring new donation opportunities
- Adheres to all relevant laws and quality standards) health inspections, ServSafe, OSHA, etc)
- Keeps and reports necessary records and statistics
- Operates within budget, managing expenditures and negotiating purchases
- Humbly Serve: You strive to live, Love and Lead like Jesus
- Faithfully Steward: You honor and wisely use the time, talent and treasures that God has provided
- Courageously Innovate: You are driven towards excellence, you continuously learn, adapt and improve
- Joyfully Celebrate: You intentionally appreciate and recognize all that God is doing in and through all the stakeholders of Atlanta Mission.
- Strength in Unity: You embrace God's desire for oneness and kingdom-focused unity.
- A minimum of 5 years' experience in food service management with a focus on Sanitation/Health; Menu/dietary planning and nutrition; food production/cooking; recipe development; food service operations
- Extensive experience-based knowledge of all aspects of food service management in an institutional setting, including solid production cooking skills, dietary/menu planning and sanitation
- Follow and/or create production recipes
- Organizational and project management skills coupled with the ability to handle multiple tasks simultaneously
- Serve-Safe certification, Food Beverage Director Certificates, Valid Driver's License, and willingness to obtain DOT Certification
- Documentation of reference from at least one professional that attest to your capability and to the suitability of working with or around at-risk populations.
- Must have the ability to remain in a stationary position (standing, sitting and/or walking)
- Must have the ability to constantly operate a computer and other office equipment, such as a copy machine, calculator and computer printer
- Must be able to communicate accurate information
- Must be able to distinguish tastes and smells
- Must be able to occasionally lift up to 50lbs
- Retirement Savings with Matching Contribution
- Medical Insurance
- Dental & Vision Insurance
- 10 Paid Holidays
- Life Insurance
- Short-Term Disability
- Travel Assistance Program
- Employee Assistance Program (EAP)
- Medical Concierge
- Spiritual & Professional Training & Development
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Director of Culinary Operations - Atlanta, United States - Atlanta Union Mission
Description
Job DetailsJob Location
My Sisters House - Atlanta, GA
Position Type
Full Time
Salary Range
$72, $86,400.00 Salary/year
Travel Percentage
Negligible
Job Shift
Day
Job Category
Nonprofit - Social Services
Description
Do you feel called to serve in a Christian Ministry?
Do you want to serve where you make a difference in the lives of others?
Are you looking for a life-changing work experience?
If so, consider joining us at the Atlanta Mission, where we provide life-transforming experiences for everyone that joins our team: employees, clients, donors, and volunteers. We serve over 1000 men, women, and children every day by providing food, shelter, clothing, counseling, vocational and spiritual guidance. We get to experience and witness radical life transformations.
The Dining Services Manager plays a critical role in our ministry, ensuring quality and nutritious meals within a nurturing and compassionate setting. This role is instrumental in cultivating an atmosphere where trust is fostered among our clients. The individual in this role is tasked with providing leadership, planning, development, and comprehensive management of food service operations across four locations, ensuring each client is served with utmost care and professionalism.
Essential Duties And Responsibilities:
Leadership:
You will uphold the following Christ-Centered values:
Employee Benefits:
