Food Service Manager

PURPOSE: The Mishkon Division provides support and services in a healthy and safe environment for individuals with intellectual/ developmental disabilities living in residential programs and in community settings. Our core values are to provide a healthy and safe environment that promotes person centered planning community integration and close collaboration with families and the community. This is all accomplished through an Orthodox Jewish lens and with an understanding that staff at all levels of the division is the determining factor in achieving positive outcomes for our OVERVIEW:The Culinary Service Assistant Manager oversees meal service operations across assigned residential programs and the Mishkon campus. This role supervises kitchen staff in the preparation of safe consistent and high-quality meals; ensures recipes measurements and cooking instructions are followed accurately; and supports residential teams in maintaining compliance with kosher and medical diet ESSENTIAL FUNCTIONS:Operations & Program Oversight: Oversee day-to-day food service operations across multiple residential programs and the Mishkon consistent execution of approved menus including modified and therapeutic regular site visits to monitor food quality meal presentation and service standards. Support implementation of new initiatives vendor changes and process improvements and report to the Culinary Services Director. Coordinate communication among residential managers culinary staff clinical teams vendors and leadership to support consistent meal service Supervision & Support:Supervise cooks and food service personnel across assigned residential programs. Assist with onboarding training scheduling and ongoing development of culinary staff. Monitor staffing needs address coverage gaps and coordinate staffing support across regular in-person presence in kitchen and food service & Quality Assurance: Ensure compliance with food service sanitation regulatory and NYC Food Protection requirements. Conduct kitchen storage/pantry and meal service food handling labeling storage and temperature control audit readiness across assigned & Dietary Management:Ensure approved menus recipes measurements and portion guidelines are followed accurately across assigned sites. Monitor preparation and service of texture-modified therapeutic kosher and special with clinical and dietary teams to support individualized needs and compliant food proper use of kitchen tools equipment and & Purchasing Support: Monitor inventory practices stock levels and supply needs across assigned vendor coordination and timely ordering of food service food supplies are used and allocated appropriately in alignment with budget carry and stock food service supplies boxes and bags weighing up to 25 lbs. as needed. CORE COMPETENCIES:Demonstrated ability to lead and coordinate food service operations across multiple organizational and critical thinking to uphold compliance standards across food service of therapeutic and modified capacity to provide clear direction feedback and support to promote staff growth and accountability. EDUCAITONAL / TRAINING REQUIRED:High school diploma required. Associate or bachelors degree in culinary arts Food Service Management or related field preferred. EXPERIENCE REQUIRED/LANGUAGE PREFERENCE:Minimum 3-5 years of experience in food service operations preferably in a multi-site or healthcare/residential setting. Prior supervisory or leadership experience knowledge of food safety regulations and dietary accommodations. COMPUTER SKILLS REQUIRED (List the computer skills needed):Basic proficiency with Microsoft Office and electronic systems for documentations scheduling timekeeping inventory and communication. Proficient with financial software and systems such as Intacct or similar. VISUAL AND MANUAL DEXIERITY:Visual acuity to inspect food quality presentation portion sizes labels and dietary to read recipes diets menus measurements and food safety guidelines dexterity to safely handle kitchen tools equipment and to lift and carry up to 25 lbs. stock boxes bags equipment and to bend and climb as needed in a food service environment. WORK ENVIRONMENT / PHYSICAL EFFORT:Standing for extended periods as required to complete the work. Work effectively in kitchen environments that may include exposure to heat food preparation equipment and active meal service travel between residential services. If you join us youll have these great benefits:Generous vacation time in addition to paid agency holidays and sick daysAffordable and high-quality medical/dental/vision plansTuition assistance and educational loan forgivenessFree continuing education opportunities403(b) retirement benefits and a pensionFlexible spending accounts for health and transportation24/7 Accessible Employee Assistance ProgramLife and disability insuranceWho we are: