Food Service Manager – San Diego


Food Service Manager – San Diego


Position Description: 

Manage and direct all aspects associated with the implementation of the food service aspects of the congregate and home-delivered components of the Senior Nutrition Program, including menu development, food ordering, storage and inventory, meal preparation and delivery, and cleanup.


  • Reviews and revises menus in consultation with County’s nutritionist

  • Establishes and monitors database to order, store and inventory food and production supplies

  • Ensures agency achievement of contract scope of work and compliance with contract requirements regarding meal counts, nutritional content, meal portions, temperatures

  • Serves as program’s liaison with food suppliers and related vendors

  • Ensures proper cleaning and maintenance and handling of program supplies, kitchen and dining room equipment, as well as proper cleaning of program facilities

  • Ensures that program vehicles are inspected daily for safety and cleanliness, that regular preventive maintenance is conducted, that needed repairs are obtained, that staff comply with all agency policies and procedures regarding driving behavior and that these measures are properly documented

  • Conducts monthly staff meetings to enhance coordination, communication and compliance among staff with contractual and agency expectations

  • Ensures accurate, complete and timely documentation by staff of services, activities and program performance measures, such as number of meals prepared/served/delivered, and temperatures of food at various stages

  • Prepares monthly reports to agency and AAA on time, regarding meal counts, donation levels

  • Complies with all policies and protocols of the program, agency and the contract

  • Performs other duties as assigned



  • Approves and monitors program expenditures according to program budgets

  • Assures proper accounting and transmittal of program donations

  • Prepares check requests for program expenses



  • Supervises the cook, site coordinators, kitchen aides and home-delivered meal drivers

  • Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws

  • Participates in the interviewing, hiring, and training of employees

  • Assigns work to staff and volunteers

  • Approves time sheets and leave requests of staff

  • Conducts staff performance appraisals

  • Coordinates with Human Resource Department on personnel issues


To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  In addition, each Manager’s job performance is assessed at least annually by the supervisor on the following eleven criteria: quality of work, job knowledge, reliability, leadership & professionalism, customer service, team player, safety, supervisory skills, financial performance, judgment and commitment to program & agency.


  1. Minimum Associate’s degree (A. A.) or equivalent in food service management or a closely related field, such as but not limited to, restaurant management

  2. Minimum two years experience in a food service management or supervisor position OR

  3. Demonstrated experience in food service, such as, but not limited to, cooking at a restaurant, and within 12 months of hire successfully complete a minimum of 20 hours at a college level of coursework in food service management, business administration or personnel management

  4. Possess strong organizational skills and attention to detail

  5. Ability to read and interpret documents such as contracts, safety rules, operating and maintenance instructions, policies and procedure manuals. 

  6. Ability to write routine reports and correspondence. 

  7. Ability to speak effectively before groups of clients or employees of the agency.

  8. Ability to interact well with seniors, volunteers and the public.

  9. Ability to follow a program budget

  10. Ability to type a Word document and/or enter data into an Excel spreadsheet or ACCESS database


Must possess valid California Drivers License and automobile insurance in compliance with agency requirements.  Must possess or obtain/maintain a Food Service Manager certification.


The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to walk; sit; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.  The employee is occasionally required to stand.  The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, and distance vision.


The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to a kitchen environment with hot surfaces and items, freezers, moving mechanical parts, electrical equipment, wet floors, and sharp knives.  The noise level in the work environment is usually moderate.  Ability to travel to various locations is required.

TIME COMMITMENT: Full-Time – 40 Hours – M-F 6:00 AM to 3:00 PM

SALARY: $20.00-23.00 per hour

How to Apply

Email Resume to:



Catholic Charities
Human Resources
PO Box 121831
San Diego, CA 92112-1831


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