Function and Scope

Oversees the development of a menu that meets nutritional requirements, is appealing to the customer and innovative in variety and meal choice. Act as the customer service representative and operational point of contact for the Nutrition Services Department, and facilitate communication between Delivery sites, Community Dining sites, Kitchen operations, and the Distribution team, to ensure food safety, quality food production, and customer satisfaction. Identifies new business opportunities and other resources to support growth and development.

Primary Responsibility and Duties

Menu Development, Food Quality and Execution

1. Collaborates with the Food Service Management Company and Vice President, Nutrition Services to create regular and special menus that are appealing and meet dietary and other contractual obligations, including the required daily allowance of nutrients, portion size and calorie controls.
2. Reviews proposed menus with the Food Service Director and Dietician to ensure variety, visual appeal, and production efficiency. Sends approved menus to MOWCM staff and Community Dining clients as scheduled.
3. Seeks client input on food quality and desirability by making regular site visits to community dining sites, incorporates input into menu planning and product selection, and supports the culinary team in developing and incorporating high quality food products.
4. Meets and communicates daily, during scheduled huddles, with the Food Service Management Company and Distribution Department on meal production and delivery to ensure food quality, food safety, proper production timing, on time delivery, and adherence to nutritional guidelines, and ensure compliance with Local, State, and Federal nutritional guidelines and health, safety and sanitation requirements
5. Collaborates with the Vice President, Nutrition Services and the Food Service Director in organizing and conducting quarterly menu meetings for contract representatives and MOWCM staff. Supports the development of the meeting agenda, introduces new menu items and arranges for the menu tastings.
6. Acts as the customer service representative between MOWCM nutrition services department, MOWCM client and administrative departments and Community Dining sites.
7. In collaboration with the Food Service Management Company and Distribution Department, ensure all food production and delivery activity comply with food safety guidelines and regulations.
8. Creates the Annual Test Meal schedule for all Home Delivered routes for food temperature monitoring, including establishing and communicating the schedule to the Home Delivered Meal and Distribution teams. Reviews monthly test meal monitoring reports for compliance and reports needed changes to the Home Delivered Meal Department and Distribution Department. Collects and files the completed test meal monitoring forms and submits to contract clients as scheduled.
9. Supports the Kosher meal site by reviewing menus and food service operations.

Client Relations

1. Facilitates regular communication with Community Dining contract representatives to support relationships, identify opportunities to grow participation, and stay current on program needs and changes, making regular site visits and check in calls.
2. Seeks new food service and Community Dining business opportunities for program growth.
3. In collaboration with the Vice President, Nutrition Services; develops, conducts, or provides tools for assistance for the Community Dining Food for Thought workshops.
4. Addresses client concerns related to Community Dining contracts and responds within 24 hours for non-urgent concerns and immediately for urgent matters including meal shortages, meals not in temperature, and meal quality.
5. Conducts Community Dining site visits to solicit client feedback on menu selections, service, and food quality. Translates client feedback and observations into actions that improve operations and enhance client satisfaction.
6. Ensures food safety throughout production and delivery, by regular inspections of food service equipment. Conducts inventory and orders needed food service equipment for food delivery and safety.

Qualifications

1. Associates degree or equivalent experience in culinary services, food service management and hospitality, bachelor's degree preferred.
2. Current Servsafe Certification.
3. At least two years in a food service administrative or supervisory role.

Required Knowledge, Skills and Abilities

1. Excellent organizational and planning skills, with meticulous attention to detail.
2. Excellent written and verbal communication skills.
3. Demonstrated initiative with the ability to work individually and as part of a team with various levels of employees.
4. Ability to set priorities, perform under pressure, meet deadlines, and handle multiple tasks.
5. Proficient in Microsoft Word, Excel, and Outlook.