Food Services Operations Manager

Description

Mary’s Place provides safe and inclusive shelter and services for women, children and families on their journey out of homelessness. We operate several 24x7 family centers/shelters in King County. We serve hundreds of families–moms, dads, and children–providing a safe place for them to be inside and together at night, along with food, showers, clothing, and access to housing and employment resources. We believe that no one’s child should sleep outside.

The Food Service Manager provides leadership and actively engages in Mary’s Place racial equity work – striving for equitable outcomes and taking responsibility for creating, maintaining, and affirming communities for people of color, immigrants, and refugees, trans and gender-non-conforming people, and other populations who routinely encounter systemic oppressions.

The position oversees all food service functions including kitchen operations, menu planning, food preparation, inventory management, purchasing, donor and vendor relationships, and food safety compliance. The Food Services Manager ensures food services are delivered in a manner that is guest-centered, trauma-informed, culturally responsive, and aligned with Mary's Place mission of serving families with dignity and respect. The Food Services Manager reports to the Director of Shelter Operations.

This is a full-time, salaried, exempt management position with the flexibility to work some weekends, evenings, and holidays and respond to emergency situations as needed to meet the demands of the job.

The standard schedule is 7:30 a.m. to 4:00 p.m. The annual salary is $88K - $93K DOE.

Key Responsibilities

Food Service Production Management (40%)

Execute and maintain a guest-centered, trauma-informed, nutritious, and cost-effective food service program that supports the dignity, wellness, and stability of families experiencing homelessness.

Ensure food service operations reflect trauma-informed principles by promoting choice, dignity, consistency, and a welcoming dining experience for shelter guests.

Develop and implement culturally responsive menus that provide nutritious, appealing, and family-friendly meals for approximately 450-500 shelter guests, including children of all ages.

Partner with Program and Shelter Operations teams to address guest food preferences, dietary accommodations, cultural traditions, religious practices, celebrations, and special events while maintaining a welcoming and inclusive dining experience.

Regularly gather and evaluate resident feedback regarding meal quality, variety, and dining experience, incorporating feedback into menu and service improvements when feasible.

Support, promote, and adhere to vision, mission, and values of Mary’s Place

Participate effectively as an operations management team member through communication, cooperation, information sharing, and creative problem solving

Communicate and coordinate with vendors and other in-kind donation partners on regular basis to share information on food donations, ordering and delivery logistics

Supervise Food Services drivers

Food Production Team Supervision (35%)

Supervise and develop kitchen staff through coaching, training, and performance management while fostering a culture rooted in hospitality, guest service, cultural humility, and trauma-informed care.

Foster open communication and collaboration among team members while promoting respectful, culturally responsive interactions with guests and colleagues

Manage team performance, providing direction and guidance, maintaining acceptable levels of team and individual performance. Take corrective action to improve performance as appropriate

Lead by example with regular and consistent attendance

Participate in staff training and programs as required

Assign training to staff and follow up to ensure training completion

Food Production Planning and Safety Program Management (25%)

Oversee and maintain food and supplies budget and work with vendors and donors to manage meal costs.

Take inventory and place orders for food, ingredients, and supplies

Ensure that Mary's Place kitchens are compliant with all health and safety regulations

Manage cleanup and maintenance routines for the kitchens

Oversee proper documentation of all food related safety regulations and protocols

Work with the Facilities Manager to schedule and oversee necessary maintenance and

repairs of kitchen equipment

Partner closely with Program Managers to understand resident demographics, emerging needs, and opportunities to enhance food service support for families.

Collaborate with program staff to support resident wellness, community-building activities, and shelter events through thoughtful meal planning and food service participation.

Participate in cross-functional planning efforts to ensure food services contribute to positive resident experiences and successful shelter operations.

Other tasks or duties as assigned

Requirements

Skills/Qualifications

Minimum of 5 years’ institutional and restaurant experience, as well as a good working knowledge of institutional food preparation and production standards including sanitation & safety standards

3 + years of management experience hiring, training, developing and coaching staff

High school diploma or GED; plus, at least three years related experience and/or training; or equivalent combination of education and experience

Experience menu planning, inventory management and ordering

Experience with delegating tasks and maintaining a fast-paced kitchen

Working knowledge of all commercial grade kitchen equipment

Strong communication skills, flexibility, and willingness to shift priorities as needed

Ability to interact effectively as a team member

Ability to set appropriate boundaries and maintain professional demeanor in a high-stress environment

Effective team management skills in providing direction, giving and receiving feedback and improving individual and team performance

Ability to follow all sanitation procedures

Food Handler permit required

Highly motivated, resourceful, flexible and possess a positive attitude

Willingness to take a TB test within 30 days of hire

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk and hear.

The employee is frequently required to stand, walk, use hands to finger, handle, or feel, type, and reach with hands and arms; and requires the ability to occasionally push, pull, lift and/or carry supplies up to 50 pounds.

The employee is required to perform physical and repetitive motions

Work takes place in a social services environment where long periods of siting, working on a computer, walking to various work areas, going up and down stairs, and standing are required.

Travel to program sites and meetings outside the office and around the county are necessary.

Efforts like attention to detail, interacting with others in-person and through email, using critical thinking skills to strategize, develop and implement business plans, create and edit documents, listen and participate verbally at meetings.

In compliance with the ADA Amendment Act, should you have a disability that requires assistance and/or reasonable accommodation with the job application process, please contact the Human Resources department.

Qualified individuals must be able to perform the essential duties of the position with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment in order to meet the physical requirements of the position. Mary’s Place will attempt to satisfy requests as long as the accommodation needed is reasonable and no undue hardship to Mar