Culinary Services Manager at People Serving People

Minneapolis, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

13 May, 26

Salary

85000.0

Posted On

12 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Service Management, Sanitation Standards, Staff Supervision, Budget Management, Recipe Development, Menu Planning, Compliance, Team Engagement, Volunteer Coordination, Culinary Arts, Cost Control, Health Department Guidelines, Emergency Food Assistance, Allergen Certification, Time Management, Inventory Management

Industry

Non-profit Organizations

Description

Description About us: People Serving People is the largest and most comprehensive emergency shelter for families experiencing homelessness in Minnesota and a dedicated leader in homeless prevention. If you want to help transform communities and see families thrive, then People Serving People is the place for you. What do we need: The primary focus of this position is the management of People Serving People’s Culinary Services operation in accordance with agency policies and in compliance with city and state health department regulations. The Culinary Services Manager empowers their team to maintain consistently excellent food service standards and partners with stakeholders to align the operation with stakeholder needs. Responsibilities: Essential Functions of the job: Ensures the highest level of sanitation in food preparation and food storage in compliance with all relevant codes and Health Department standards. Recruits, hires, trains, supervises, and evaluates the performance of the Culinary Services Department staff. Maintains good standing with local, state, and federal licensing and compliance requirements. Supervises all record-keeping procedures, including time sheets, inventory, and guest records. Develops recipes and menu plans that are cost-effective, nutritious, highly palatable, compliant with applicable programs, culturally appropriate, and responsive to stakeholder needs. Supervises the preparation of all menu items and joins the team on the line when appropriate. Proactively identify shortfalls within the department and develop ways to correct them. Develops, manages, and stewards the department’s budget. Works with external partners to source and utilize donations and negotiates pricing structures with food purveyors and related vendors. Ensures proper maintenance and repair of all food service equipment and projects long-range capital needs. Promotes engagement with shelter guests to ensure their voice is reflected in the department’s operations. Models engagement for department staff. Serves as the department’s chief ambassador to meal service volunteers and seeks ways to show appreciation for their support, including but not limited to an annual volunteer appreciation banquet. Participates in regular leadership meetings and cultivates partnerships between People Serving People’s leadership cohorts. Performs other duties as assigned by the Senior Director of Shelter Services & Family Wellness. Supervisory Responsibilities: The Culinary Services Manager/Food Program Director supervises all staff and volunteers in the Culinary Services department. Pay and Benefits: $83,000 - $85,000 annually Full-Time, Monday through Friday, from 8:00 a.m. to 5:00 p.m. Medical, dental, and vision insurance available. Company-paid life and disability insurance. 401(k) with employer contribution at 6 months. 40 days of PTO per year. Reduced cost parking or metro pass. Cellphone reimbursement. Reduced childcare rates. Financial wellness benefit. The chance to make a real difference in the community. Requirements Requirements: Education Required: High School graduate or GED with formal training in the culinary arts and institutional/volume food preparation. Bachelor's or Associate's Degree preferred. Computer Skills: Basic computer skills and experience with Microsoft applications, including Outlook, Excel, Word, and the Office365 suite of applications. Experience using web-based portals for product ordering, compliance, and staff time & attendance. Other Qualifications: 5 years’ experience managing high-volume food service operations, ideally in complex organizations, including but not limited to school systems, healthcare providers, and residential facilities. Demonstrated record of compliance with licensing regulations. Demonstrated experience supervising diverse teams and engaging constructively with diverse clientele, ideally but not necessarily those who have experienced homelessness. Working knowledge of cost control and budgeting techniques, volume feeding and state and local health department guidelines. Working knowledge of the Emergency Food Assistance Program (TEFAP) and Child and Adult Care Food Programs (CACFP), including administration and compliance. Must have or be able to obtain within 30 days and maintain ServSAFE Food Protection Manager Certification. Must have or be able to obtain within 90 days and maintain ServSAFE Allergen Certification. Must be able to stand for up to eight hours.

Responsibilities

The Culinary Services Manager oversees the Culinary Services operation, ensuring compliance with health regulations and maintaining high food service standards. They also manage staff recruitment, training, budgeting, and stakeholder engagement.