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Food Program Manager

Mission

The American Youth Foundation inspires people to discover and develop their personal best, to seek balance in mental, physical, social and spiritual living and to make a positive difference in their communities and in the wider world.

Position Purpose

The Miniwanca campus provides meal service to two communities in the summer of approximately 300 people each as well as to community and school programs from 25 to 250 people in April, May, September, and October. The food program goal is to serve healthy, balanced, timely, and educational meals that successfully address dietary and allergen restrictions needs while looking outward to best address global food issues. This is a 10-month position with the months of December and January off.

Commitment to Equity and Inclusion

The American Youth Foundation enthusiastically welcomes staff and participants with diverse backgrounds, experiences, and identities. AYF seeks to continually assess our practices through a broad lens of cultural competency and is committed to taking action and changing for the better of all. We are firmly committed to maintaining a work atmosphere in which people of diverse backgrounds and lifestyles may grow personally and professionally and all are highly encouraged to apply.

Essential Functions

  • Prepare all menus, including appropriate dietary and allergen free options for participants and staff. Create high quality, healthy, and nutritious meals in line with the values of the AYF.
  • The Miniwanca Campus serves participants and staff with dietary needs that require a gluten-free, vegetarian, vegan, and dairy-free menus as well as multiple participants and staff with severe food allergies.
  • Manage the hiring, training, development, and direct supervision of food program staff while serving as a shift manager, assuring quality and quantity.
  • Develop and manage the food program budget maintaining accurate record keeping for accounting purposes.
  • Execute purchasing according to menus and inventory.
  • Create and implement balanced employee schedules.
  • Create and implement scheduled cleaning and standards.
  • Open and close kitchens per seasonal requirements according to current procedures; consolidate freezer and cooler use to conserve energy costs.
  • Strictly enforce ACA, ServSafe, and state sanitation standards/regulations in kitchens, dining halls and dish rooms.

Reasonable accommodations may be made in order to enable a range of abilities to perform the essential functions.

Secondary Functions

  • Attend staff meetings and facilitate kitchen staff meetings.
  • Review Profit & Loss statements with Finance Manager and Operations Director.
  • Keep inventory of all kitchen, dining, and dish room supplies.
  • Assist wilderness trip food purchasing and trail menu planning.
  • Other duties as assigned.

Vision for all AYF Employees

  • Show commitment to the AYF core values of best self, balanced living, safety, respect, responsibility, and inclusion.
  • Support the organization’s mission, vision, and ethics by displaying the following behaviors:
    • Integrity, openness and honesty, listening and understanding, giving and receiving constructive feedback, seeking a balance between personal and professional lives, dependability and accountability.
  • Follow guidelines as described in AYF employee handbook.

Preferred Minimum Education, Experience and/or Licensure/Certification

  • 3-5 years meal planning and food service facility support experience; ideally managing complex environments with overlapping meal service in multiple locations.
  • Experience supervising five or more employees.
  • Computer literacy required (experience with Microsoft Office programs).
  • ServSafe Certification preferred and knowledge of sanitation and cleaning systems, use of kitchen tools, and equipment required.

Analytical/Interpersonal Skills

  • Energized and fueled by working in a youth- and teen-oriented environment.
  • Self-motivated, energetic, service oriented, team player.
  • Able to interact cooperatively with staff and participants; clear and kind communication skills.
  • Good organizational skills, attention to detail and management of deadlines.
  • Flexible, innovative, problem solver, safety conscious.
  • Be willing to expand knowledge and responsibilities.
  • Able to support seasonal staff needs.

Physical Demands

  • Must be able to lift and/or move up to 40 pounds and get in close spaces.
  • Able to walk and stand for significant amounts of time.
  • Work a considerable amount with one’s hands.
  • Use food preparation utensils and machines, including industrial ovens, grills, stoves, slicers, and grinders.
  • Use general cleaning equipment and cleaning materials.

Work Environment

  • Primarily indoors, with some outdoor exposure for food deliveries.
  • Work in hot and active kitchen environments.
  • Casual, appropriate attire for setting.
  • Hours as required to meet job demands, including weekends, early mornings, and evenings, as well as periodic 6-day work weeks.
  • Travel to New Hampshire and or regional conferences.

Benefits

  • Competitive salary and benefits package available, including:
    • Health, dental, and vision insurance
    • Retirement package
    • Tuition discounts for dependents

Non-Discrimination

Recognizing the full value of all, the American Youth Foundation affords equal opportunity for employment and program participation to all individuals on the basis of merit and/or eligibility without regard to race, color, sex, pregnancy, sexual orientation, gender identity, familial status, religion, national origin, citizenship, disability, age, military status, or any other basis prohibited by law.