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Food Service Manager

Are you an experienced restaurant manager with the proven ability to effectively lead? Do you enjoy the fast pace of a kitchen and dining room serving guest groups of various sizes? If you are looking to join a team that prides itself on the growth of its employees and maintaining high food service standards—while recognizing the eternal impact of our work—then YOU are the person we want to hear from!

Essential Role: Oversee the kitchen and dining room staff. Develop quality menus for guests, students and staff and create an overall refreshing dining experience. Work with other CBCC leaders as part of the management team in our aim of being a premier destination.

Responsibilities:
• Delegate tasks and coordinate work of the kitchen staff.
• Plan menus, keeping in mind budget and availability of seasonal ingredients.
• Ensure that all food is of excellent quality and served in a timely manner.
• Oversee and advise the dining room supervisor.
• Train and coach current staff and new food service employees.
• Monitor inventory levels and order supplies as needed to maintain efficient operations.
• Stay up to date with industry trends and incorporate new techniques or ingredients into menu offerings.
• Interview and assess applicants for Food Service positions.
• Oversee the negotiation of contracts with key food vendors.
• Develop the annual food service budget.
• Assure compliance with all applicable state and federal laws.
• Coordinate and lead weekly food service meetings with food service staff.
• Participate in regular department, staff and prayer time meetings.
• Serve as part of the CBCC leadership team and weekly management meetings.
• Meet with the executive director weekly or biweekly.
• Enforce safety and sanitation standards in the kitchen.

Qualifications/Skills Required:
• A Christian in agreement with CBCC’s statement of faith and purity policy.
• A growing personal relationship with Jesus Christ and a consistent Christian testimony
• At least 2 years of Culinary Management experience in an upscale / fine dining
establishment
• Graduate of an accredited culinary program.
• Stable and progressive work history
• Strong knowledge and attention to detail on back of the house operations including
staff supervision, inventory controls and food/labor cost, and product quality.
• Excellent written and verbal communication skills.
• Excellent analytical and time management skills.
• Strong computer skills in MS Office, Excel and other online productivity programs/tools.
• At least 21 years of age with the ability to be on our approved driver’s list.

Time:  Full-Time Year Round
Salary:  Paid
Category:  Food Services

Updated: 9/27/2024 5:54:29 PM