Position:   Food Service Manager
      
Reports to:  VP of Programs

Primary Function:
Responsible for the daily service of meals to guests, staff and special events. Oversee all aspects of the food service and pantry operation.

Qualifications: 
Bachelors Degree in food service management preferred. 3-5 years hands-on experience working in food service operations with at least one-year of supervisory experience.  Must possess working knowledge of food handling and safety requirements.  Must have had training in food sanitation and storage from a recognized and acceptable source.  Able to prepare food for a large group, up to 300 meals at one time.  Ability to supervise others (including volunteers) and provide on-the-job training.  Ability to lift 32 pounds of weight.

Principal Duties and Responsibilities:
1. Maintain accurate and updated inventory of food and equipment.
2. Have all equipment serviced on a regular basis, and keep all relevant paperwork.
3. Form a relationship with the Greater Boston Food Bank to utilize their services.
4. Become "ServeSafe" certified.
5. Consider nutrition in meal planning, and serve well rounded meals.
6. Be able to work well with others, supervising volunteer groups, staff, and guests.
7. Rotate stock regularly, and keep refrigerator and freezer organized.