In performance of their duties, the Food Service Manager is entrusted with the following primary responsibilities: Must have Food Sanitation Certification. Essential Duties and Responsibilities: Schedule: • Part-time: 28 hours per week • Work Hours: • Monday, Tuesday, Thursday, Friday: 2:30 PM – 7:30 PM • Wednesday: 11:30 AM – 7:30 PM • Includes occasional weekends and holidays for special meal prep or events Daily Operations: • Prepare and cook the evening meal for all individuals served • Assist with lunch packing and weekend meal prep as needed • Complete weekly grocery shopping and restocking of kitchen and household food supplies (mileage reimbursed if applicable) • Clean and sanitize dishes, utensils, equipment, dining tables, and kitchen surfaces daily • Sweep and mop kitchen and dining floors; remove trash and recycling • Maintain an organized, safe, and fully stocked kitchen and dining area • Monitor and restock cleaning products and kitchen paper goods Menu and Dietary Coordination: • Coordinate all menu planning and modifications in alignment with individual dietary needs, in collaboration with the consulting dietitian and ICF Program Coordinator • Post weekly/monthly menus in the kitchen, documenting any substitutions directly on the menu • Ensure all meals and snacks comply with individual dietary guidelines (e.g., texture-modified diets, allergies, caloric needs) • Research new menu ideas, recipes, and equipment to enhance mealtime experience, especially for holidays and special occasions • Promote and ensure family-style dining is offered at all mealtimes • Assist in food-related outings, community activities, and meal preparation involving individuals when appropriate Training and Collaboration: • Provide in-service training (as assigned) on meal prep, sanitation, and kitchen safety to staff in coordination with the ICF Program Coordinator • Participate in interdisciplinary team planning for individuals’ care • Consult monthly with the agency’s dietitian and as needed for urgent dietary concerns • Coordinate with staff and supervisors to ensure accurate, timely food service and support during special activities or emergencies • Assist with shopping involving individuals during evenings and weekends when applicable • Maintain compliance with all agency food safety policies, budget requirements, and local health regulations • Perform other related duties as assigned by the ICF Program Coordinator or Executive Director