Description

　　Responsibilities:

　　Managing daily food service operations

　　Interviewing, recruiting, training and hiring staff

　　Organizing staff working schedules

　　Carrying out inventory management

　　Purchasing supplies and equipment for operations

　　Designing standards and procedures for food programs

　　Ensuring safe storage and preparation of food

　　Requirements:

　　Certification a plus

　　2+ years in food service management

　　Excellent written and verbal communication

　　Exceptional interpersonal skills

　　Weekend availability

　　Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

　　The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)