Food Service Manager 2

DODD Core Values:

To help Ohioans with developmental disabilities, DODD has embodied the following core values that focus on the experience of our customers, the people we serve, and their families:

• Kindness and Empathy- All interactions are based on genuine care and concern for all involved. We listen to those we serve, our partners, and each other.
• Collaboration- We engage with each other and our partners with openness and trust.
• Transparency- We are accessible and visible in our business practices.
• Quality Innovation- The services we deliver are value-added and promote excellence.
• Inclusiveness- Cultivate an environment that embraces diversity and ideas at every level of interaction. Our systems and processes are designed to ensure that every person is treated equally, and every voice is heard fairly.
• Accountability- We conduct ourselves professionally and will manage taxpayer dollars responsibly.

Job Duties:

Works under the general direction of the Program Administrator 2 and requires thorough knowledge of food service preparation. Manages entire facility food service operation. Supervises dietary staff (such as completes performance evaluations, recommend/not recommend request for leave, approves overtime, reviews and approves timekeeping for assigned staff in Kronos). Ensures sanitary conditions in all food areas, orders food and supplies, maintains inventor, over sees the coordination, preparation and service of meals. Responsible for accuracy of quantity of meals provide and individual diets are followed by monitoring meals in the residential cottages. Ensures health department safety and ICF/DD standards.

Provides input into policies and procedures for the dietary department. Prepares reports and keeps accurate records. Trains dietary staff in sanitation, infection control and reading menus. Trains direct care staff as needed I dietary knowledge (such as food temperatures, serving sizes, sanitation/hygiene). Interviews applicant for dietary staff positions. Attends in-service meeting and workshops.

Performs other related duties (such as prepares, serves food in the absence of dietary staff, assists with special projects).

Completion of 2 year training program in food service preparation or hospitality management technology or 2 years experience in food service preparation; 12 months training or 12 months experience in supervisory principles/techniques. Requires Active Person in Charge Certification (Serve Safe).

• Or equivalent of the Minimum Class Qualifications for Employment noted above.

Job Skills: Food Services, Equipment Operations, Attention to Detail, Establishing Relationships