Manager-Site

Job Purpose 
Responsible for daily production, operations, customer service, and staff coordination of the assigned location. This may include cold and hot food production for a variety of customers, service of meals, catered events and assisting with providing a high quality training program. May be assigned to assist with coverage and leadership at other MCFI accounts, coordinating the Summer Food Program and special projects as assigned.

Essential Job Functions (Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.)

• Manages daily activities across large-scale food production and customer service areas, with a focus on food safety and quality.
• Coordinates resources, sets priorities, and leads staff and clients to ensure efficient and timely task completion.
• Leads program enhancement efforts by implementing innovative strategies to exceed customer expectations.
• Models professionalism, flexibility, and teamwork while applying industry best practices and agency training guidelines.
• Maintains sanitation standards in compliance with State and Local Health Department regulations and the agency's Food Safety Plan.
• Ensures accurate completion and retention of performance documentation, production logs, and HACCP records.
• Operates within the program’s budget and assists the Senior Site Manager and Director in optimizing departmental performance.
• Coordinates frequently with internal teams and customers to ensure alignment and effective service delivery.
• Manages large-scale food preparation, purchasing, and inventory control.
• Other duties as assigned

Supervisory Responsibilities:
• Promote a collaborative, inclusive environment through managing human resources responsibilities for employees which includes onboarding, training, coaching on performance, completes performance reviews and leads overall employee morale. Recommends hiring, terminations, compensation changes, promotions, corrective action decisions and terminations. Reviews and approves accurate report of time.
• Responsible for ensuring that personal actions, and actions of employees supervised, comply with the policies, regulations, and laws applicable to the program funders, contracts, and CFI business.

Required Education, Experience, Certifications, Licensure and Credentials: (Where appropriate, education and/or experience may be substituted)
Minimum Required Education: Degree or certification in a Food Management field (culinary, hospitality, diet tech, etc.) preferred.
Minimum Required Experience: Minimum five years of experience in food service required, with a minimum of three years of experience in a supervisory role preferred.
Required License/Certification/Registration: Food Protection Manager License Certification within 90 days upon hire, which must be maintained during employment.
Travel Type: Up to 25%
Required Valid Driver’s License: Valid Wisconsin driver’s license
Required Auto Insurance: Vehicle liability insurance in accordance with Agency policy and access to personal vehicle.
Knowledge – Skills – Abilities:
• Knowledge, skill and ability to prepare meals in quantities over 5000 servings according to Food Safety Plan and Standard Operating Procedures.
• Basic computer skills, with experience with computerized production systems, email, online food and supply ordering, web-based payroll approval, and basic working knowledge of excel preferred.
• Experience training individuals with barriers and/or disabilities preferred.
• Ability to understand, follow and provide written and verbal directions, and speak and write in a clear concise manner.
• Ability to communicate effectively with clients, team members and customers, with excellent customer service and leadership skills.
• Adaptability & Flexibility- Adapts to changing business needs, conditions, and work responsibilities.
• Safety Focus- Adheres to all workplace and trade safety laws, regulations, standards, and practices.
• Facilitating Groups- Enables cooperative and productive group interactions.
• Managing Projects or Programs- Structures and directs others’ work on projects or programs.
• Self-Management- Effectively manages one’s own time, priorities, and resources to achieve goals.
• Creative & Innovative Thinking- Develops fresh ideas that provide solutions to all types of workplace challenges.

• Strong organizational and supervisory skills
• Access to a reliable personal vehicle
Physical Requirements, Visual Acuity, and Work Conditions:
Physical Requirements: Have good grooming and hygiene practices as required by local, state and federal regulations. Be able to physically perform a range of moderate to difficult duties. Be able to stand, stoop, and bend for the entire assigned shift. Be able to lift 50 pounds routinely and team-lift 75 pounds.
Visual Acuity: The worker is required to have close visual acuity to perform an activity such as preparing and analyzing data and figures; transcribing; viewing a computer terminal.
Working Conditions: Exposure to indoor and outdoor elements. Exposure to a variety of community-based work environments, including production kitchen(s), schools, school kitchens, afterschool programs, etc., that may present with varying levels of activity, noise, and temperatures.