Food Manager

Providing appetizing, nutritionally wholesome meals of sufficient variety to satisfy the residents in a clean and safe environment.

• Ensures full compliance with state health department regulations, food‑handling laws, and sanitation standards.
• Maintains required temperature logs for refrigerators, freezers, dishwashers, and cooked foods.
• Ensures proper labeling, dating, and rotation of all food items using first in/first out procedures.
• Ensures safe storage and handling of cleaning chemicals and maintains separation from food areas
• Participates in health inspections, licensing reviews, and accreditation audits
• Ensures meals meet all special dietary needs including allergies, cultural considerations, and physician‑ordered diets.
• Maintains an updated list of all therapeutic and modified diets and communicates changes to staff
• Coordinates with nursing staff regarding client medical conditions that require dietary adjustments.
• Maintains accurate inventory records for all food, supplies, and kitchen equipment.
• Ensures cost‑effective purchasing practices and monitors adherence to the food service budget.
• Tracks and reduces food waste through proper planning and portion control.
• Trains kitchen staff in food safety, sanitation, trauma‑informed interactions, and emergency procedures.
• Ensures all kitchen staff maintain required food‑handler certifications and training documentation.
• Conducts performance evaluations, coaching, and corrective action for kitchen staff as needed.
• Ensures adequate staffing levels and shift coverage for all meal services.
• Ensures dining areas are safe, supervised, and trauma‑informed environments for residents.
• Maintains all required kitchen logs including cleaning schedules, temperature logs, and inventory records.
• Communicates menu changes, shortages, or dietary concerns to Director of Nursing.
• Maintains emergency food supplies and ensures readiness for disaster or lockdown situations.
• Coordinates with leadership during weather events or supply disruptions to maintain uninterrupted meal service.
• Prepares nutritionally sound meals of sufficient quantity to satisfy the client’s appetites.
• Prepare menus as provided. Any changes or deviations must be made in consultation with the nutritionist.
• Weekly consultations with the nutritionist concerning the ordering of foods and other items necessary in the dietary department.
• Complete all cleaning chores daily/weekly.
• Ensure that no food items, including leftovers, are to be taken from the premises for personal use without the permission of the VP/Executive Director.
• Manages and supervises kitchen staff including but not limited to making the staff schedule, verifying timesheets, monthly submission of daily, weekly, monthly reports, ETC….
• Capable of providing emergency transportation
• Reports unusual incidents through appropriate Risk Management, clinical and safety channels.
• Implements Saint Francis Ministries policies and follows directives as required. Follows and adheres to all pertinent Saint Francis Ministries Standard Operating procedures (SOP’s), rules, personnel policies, and procedures; related accreditation and licensure standards; and federal, state, and local rules, statutes, regulations, and all term of the contract between Saint Francis Ministries and DCF
• Ensures clients’ rights are protected.
• Is knowledgeable of and follows all safety procedures.

• High School Diploma/GED.
• First Aid/CPR.
• Mandt
• Prefer 2 years' experience in preparing food in an institutional setting.
• Must be 21 years of age. 
• Must pass a physical examination, including drug screen and TB Skin Test. 
• Must pass an MVR, KBI and Child Abuse and Neglect Central Registry Clearance check. 
• FBI Fingerprint Check 
• Must have a valid driver's license and reliable transportation.
• Lifting requirements of 50 lbs.