Field Manager
DC CENTRAL KITCHEN - Washington, DC

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DC Central Kitchen seeks a Field Services Manager to join our dynamic team and support our mission. Our Mission is to use food as a tool to: Strengthen Bodies by using existing resources to meet hunger and nutritional needs in our community; Empower Minds by providing leadership and service learning opportunities. The DC Central Kitchen (DCCK) is a national leader in the future of hunger relief, empowering the next generation of leaders to implement innovative models for combating hunger, developing food systems, and helping communities to help themselves.

The Field Manager will function independently; travelling between DC Central Kitchens satellite school food locations. Field manager will assist Director of School Foods assessing performance of each unit and assuring sanitation, nutritional and human resources compliance. Field Manager may be called upon to manage units, implement corrective action, train, coach and assist unit managers in daily operations and contractual obligations.

Position Description:
  • Under the direction of the Director of School Foods and Director of Human Resources, this position is responsible for the direct supervision of 60+ school food service employees at multiple locations.
  • Provide guidance and leadership to school cafeteria managers and staff.
  • Daily travel to multiple DCCK locations to support programmatic and nutritional goals.
  • Daily, weekly, monthly review of documents and data for accuracy and timeliness.
  • Supervise the work of Leads, Production staff, Cooks, and Customer Service (POS) employees to ensure adherence to food quality standards, sanitation standard deadlines, and proper procedures while addressing, correcting errors or problems.
  • Assist with recruitment, screening, hiring, orientation and training of department staff.
  • Assist with the enforcement of company rules and regulations as stated in our handbook and as outlined in the DCPS program manual.
  • Maintain consistency with DCCK operating standards as reflected in our contractual agreement. Oversee the implementation of food service best practices in the field that are most likely to ensure the overall efficiency and success of the program.
  • Schedule and conduct staff meetings, and individual meetings within department to facilitate attainment of department objectives.
  • Evaluate and monitor employee performance on a day-to-day basis and provide both verbal and written feedback.
  • Counsel, discipline and/or assist with personnel actions as required, including completing disciplinary action forms with direction from Human Resources Director.
  • Responsible for employee timekeeping, scheduling of staff and ensuring hours are appropriate for program volume while maximizing productivity.
  • In collaboration with the Director of School Foods and the HR Director, sets goals and objectives and frequently meet to discuss progress.
  • Assist with recruitment, screening, hiring, orientation and training of department staff.

Major Duties and Responsibilities:
  • Maintain a thorough understanding of organizational and departmental policies and procedures, as well as applicable government and industry standards, and ensures adherence to them.
  • Under the supervision of the Director of School Foods, assist with the creation and tracking of core metrics necessary to drive the advancement of field operating activities.
  • Exhibit a high comfort level with “initiating relationships”.
  • Ability to develop and implement comprehensive training strategies.
  • Experience in field work, staff development is considered a critical key to the success of this position.
  • Rely on extensive experience and judgment to plan and accomplish goals.
  • A wide degree of creativity and accountability is expected.
  • Highly developed organizational skills and ability to prioritize, plan and execute are key success factors in this position.

Requirements
  • Minimum of 3 years supervisory or management experience in a restaurant, school or institutional food service environment.
  • High energy, positive, “can-do” attitude, flexible, team focused, and attention to detail; high degree of initiative.
  • Strong verbal communication skills and demonstrated ability to write clearly and persuasively. Proficient in the use of technology, specifically Microsoft Word, Excel, Outlook, POS Software.
  • Strong interpersonal, leadership, administration and. Ability to lead and train others.
  • Self-starter, comfortable working independently and collaboratively with a team; ability to make critical decisions while adhering to organizational policies, procedures and goals.
  • Ability to stay flexible and keep a sense of humor while working successfully in a fast-paced environment.
  • Desire to be part of a large nonprofit whose mission is to "combat hunger and create opportunity".
  • Resourceful, creative, able to demonstrate strong partnership-building, problem-solving and event planning skills.
  • A personal value system that encompasses a solid work ethic, personal integrity, conscientiousness, strong moral character, political astuteness and discretion with confidential information.
  • Positive, enthusiastic, professional image in representing the Kitchen with both internal and external stakeholders.
  • Ability to think clearly and reason well, and willingness to ask questions, solve problems and figure things out.
  • The successful applicant will work well in multicultural teams and with diverse constituencies.
  • Ability to handle and prioritize multiple tasks while maintaining attention to detail.
  • Articulate the vision, mission, goals and core values of the Kitchen.
  • The desired candidate will possess strong human resources and food service training skills, a precise mixture of tenacity and approachability.

Certification/Licenses:
  • Current ServSafe Certificate or the ability to achieve this certification within 60 days of employment. (The incumbent must maintain certification. )
  • Current, valid driver’s license, excellent driving record (no more than -3 points) and daily access to an insured vehicle is required.
  • Ability to pass an Effective Driver Training

****** Please upload cover letter with resume**********

DC CENTRAL KITCHEN - 17 months ago - save job - block
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