Food Services Manager

Morrison Child and Family Services : We are a Joint Commission and Sanctuary accredited non-profit organization that provides a comprehensive array of services to children, adolescents, and their families. As an agency, Morrison, its team members, and clients commit to the following values of trauma-informed care:

• Nonviolence - being safe and doing the right thing
• Emotional Intelligence - managing our feelings so we don’t hurt ourselves or others
• Social Learning - respecting and sharing ideas of our teams
• Democracy - shared decision making whenever possible
• Open Communication - saying what we mean and not being mean when we say it
• Social Responsibility - everyone makes a contribution to the organizational culture
• Growth and Change - creating hope for our clients and ourselves

Job Summary:

Oversee the daily operations, growth, and mission of Morrison’s residential food services in a safe, compliant, and cost-effective manner. This includes staffing, meal planning, ordering and inventory, health code compliance, and any required documentation. Position supervises the ORR Kitchen Supervisor position and Mt. Scott Program Cook and assists the kitchen staff with the preparation of meals, ensuring kitchen cleanliness, and works closely with the programs to adjust menus based on client feedback.

Duties and Responsibilities:

• Ensure that nutritious meals are prepared in accordance with U.S. Department of Agriculture (USDA) nutritional guidelines, Joint Commission Accreditation requirements, and State licensing requirements.
• Incorporate menu recommendations from program staff and work closely with the programs to independently create menus based on client feedback; adjusting menus as needed.
• Maintain the highest quality food products and service for our clients, assuring that meals are satisfying in taste, nutritionally balanced, and meet the cultural needs of the clients in care at the residential programs.
• Prepare and cook meals for clients.
• Establish procedures to accommodate dietary restrictions, food allergies, health issues, and religious or spiritual requirements.
• Responsible for ordering, procuring, and monitoring the quality of all food served to clients.
• Train kitchen staff in cooking methods and mentor to develop advanced skills.
• Provide basic training to non-kitchen staff as is necessary to provide quality food services to residents.
• Analyze and recognize any deficiencies or problem areas and provide corrective actions to accomplish desired results.
• Collaborate with the Kitchen Supervisor, cooks and Program Leadership to manage Kitchen operating expenses within approved budget.
• Supervise all aspects of employee relations for the Kitchen Supervisor and assigned Cook positions, including hiring, developing, coaching, mediating, recognizing, and evaluating team members.
• Maintain kitchen sanitation and safety standards.
• Ensure compliance with state, local, and regulatory agencies.
• Demonstrate a commitment to learning and implementing the Sanctuary Model and other organizational policies and practices.
• Participate in staff development, in-services, and training related to workplace effectiveness; model professional behaviors and implement improvements to business practices with awareness of their impact in a trauma-informed behavioral healthcare organization.

Competencies:(Competencies are the abilities and qualities a person needs to be successful in this job)

• Understand federal and state laws and regulations governing child nutrition programs.
• Knowledge of food safety compliance requirements.
• Experience in preparing multicultural culinary dishes.
• Openness to try new menus and cuisine, based on input from client.
• Able to stay within allocated budgets.
• Sufficient English fluency to community clearly, effectively, and professionally orally and in writing.
• Knowledge of nutritional needs of various age groups served and ability to plan menus accordingly.
• Ability to work independently to meet schedules and timelines.
• Experience working in a commercial kitchen.
• Experience supervising kitchen staff including hiring, termination, and performance evaluations.

• At least 21 years of age.
• Two years of food service experience.
• At least one-year experience managing and supervising others.
• Experience and knowledge in maintaining kitchen budgets.
• ServSafe Food Handler Certification (or ability to obtain immediately).
• Understanding of, and competency, in computer skills and use of Microsoft Teams.

Preferred Position Qualifications: (Additional skills, experience, or education that are not required but would make a candidate especially well-suited for the job).

• Bilingual in Spanish and English, written, read and verbal. Must clear a language proficiency test for Spanish.
• Experience in cooking foods from different cultures and/or different dietary restrictions

• Pass a criminal history background check though Morrison and a suitability determination investigation through the U.S. Office of Personnel Management. For further information review :
  https://www.opm.gov/suitability/suitability-and-credentialing-faqs/
• Ability to efficiently travel between program sites within the workday. If driving a personal vehicle, must meet agency driving standards including holding a valid driver’s license and maintaining minimum personal auto liability coverage.
• Proof of Vaccination (MMR, Varicella, DTap & Influenza annually)
• Work 40 hours a week Monday through Friday at either the Mt. Scott site or Downtown Portland site, with some irregular hours outside of normal business hours when needed.
• Bloodborne Pathogens training is required on first day of employment.
• Provides emergency first-aid, as needed, and maintains a current standard first-aid/CPR certification.