Food Service Manager
Full Time
Hours: Mon-Fri 5 AM to 1 PM
Salary: $47,840 - $52,000
Benefits: Medical, Vision, Dental, 3% Employer Match towards Simple IRA, PTO
Job Description – Overview
The Food Service Manager (FSM) oversees all aspects of food service operations, ensuring safe, efficient, and high-quality meal production in alignment with organizational standards, nutrition guidelines, and contract requirements. This role leads staff and volunteers in daily food preparation, menu execution, and sanitation practices while maintaining compliance with USDA, Aging Program Directive, and internal policies. This role is well-suited for candidates with experience in institutional food service environments such as healthcare, senior nutrition programs, education, or large-scale nonprofit food operations who are comfortable working within regulatory frameworks and managing complex operational systems.
Essential Functions:
Implementation of Medically Tailored Meals & Allergens System
- Lead the development and implementation of an in-house medically tailored meals program, including recipe standards, production workflows, and coordination with nutrition partners.
- Build and oversee a comprehensive allergen management system, ensuring strict protocols for ingredient tracking, labeling, cross-contact prevention, and staff/volunteer training.
- Ensure that the staff and volunteers involved in the production of these services are trained according to necessary policies and procedures.
- Collaborate with other staff regularly regarding client needs and dietary accommodations.
- Inform marketing materials that highlight services offered by providing accurate program details, menu updates, and relevant information.
Menu Management & Nutrition Standards
- Develop and update menus at least twice annually to reflect seasonality, locality, and compliance with PA’s Aging Program Directive’s nutritional standards.
- Ensure menus and packaging take into consideration the aging population served, including ease of handling, texture, and accessibility.
- Oversee dietary accommodations for clients, ensuring meals meet nutrition guidelines and specific dietary restrictions.
- Other duties as assigned.
Food Safety, Compliance & Quality Control
- Ensure all contractual obligations with partners and agencies are upheld, including collaborating with the county dietician for required menu approvals.
- Manage food quality concerns and resolve issues related to product standards or service.
- Ensure safety regulations are upheld; promptly report accidents, hazards, or equipment concerns to the Executive Director.
- Maintain a clean, hygienic kitchen environment, ensuring all surfaces, tools, and appliances consistently meet sanitation standards.
- Ensure all kitchen equipment and appliances are properly maintained, serviced, and safely operated.
- Conduct ongoing quality checks and address food quality concerns promptly.
Inventory, Ordering & Systems Management
- Manage ordering, receiving, and proper storage of food, supplies, and materials in accordance with USDA requirements with the support of the Assistant Kitchen Manager.
- Maintain vendor relationships, address delivery issues, and ensure reliability of supplies.
- Maintain food costs within budget parameters and adjust menu planning accordingly.
- Maintain menu databases, label contents, and client dietary records with the support of the Assistant Kitchen Manager and other staff as needed.
- Monitor and oversee food inventory, rotation of products and efforts to reduce food waste.
Staff & Volunteer Oversight
- Supervise and support kitchen staff and volunteers involved in food preparation and packaging.
- Foster a positive, welcoming working environment for staff and volunteers alike.
- Ensure kitchen staff and volunteers are appropriately trained, resourced, and equipped to perform assigned duties in compliance with food safety standards, operational procedures, and program requirements.
- Collaborate with the Director of Operations to ensure volunteer engagement and scheduling meet operational needs, contractual requirements, and screening protocols, while the Assistant Kitchen Manager manages day-to-day volunteer scheduling.
- Perform duties of other kitchen roles (Assistant Manager, Prep Cook, Dishwasher, Driver, etc.) when needed.
- Collaborate with other staff and volunteers to ensure workflows remain timely and efficient.
Key Competencies & Qualifications:
- High School Diploma or equivalent is required.
- An active valid driver’s license is required.
- ServSafe Certification is required at the time of hire or within the first 90 days of employment.
- Must be able to work with individuals of varying skills & experience levels (adults with disabilities, senior citizens, for example).
- Familiarity with & ability to use Microsoft products (Word, Excel, Teams etc.)
- Ability to work with various software applications required to perform the duties of the role.
- Must be able to lift 50 pounds and bend at the waist.
- Previous kitchen management experience is required.
- Demonstrated experience managing specialized diets, allergens, and nutrition-related requirements in a regulated food service environment.
Contact: Feleen Nancarvis | Executive Director
[email protected] | 717-392-4842 | M-F 8 AM to 2 PM
Meals on Wheels of Lancaster is an Equal Opportunity Employer
Job Type: Full-time
Pay: $47,840.00 - $52,000.00 per year
Benefits:
Work Location: In person
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