Are you looking to find personal and professional fulfillment, and align your career with your values?

At Gateway Foundation, our employees have an opportunity to make a difference every day by helping people with substance abuse issues gain control of their lives.

Gateway Foundation is a recognized non-profit leader in evidence-based treatment proven to get results. Our experts in Addiction Medicine—including highly educated clinical and medical professionals and expert psychiatrists and nurses—deliver care that never stops. Throughout Gateway’s proud history of helping others, dedicated and professional employees have been vital to accomplishing our life-saving mission.

If you are a collaborative professional who shares our commitment to helping people with substance abuse and mental health issues turn their lives around – Gateway Is The Place For You!

Food Service Manager Responsibilities:

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  Consults with designated nutrition or dietetics contracted professional to ensure planned menus, and kitchen procedures and operations, are in compliance with applicable health and nutrition regulations and standards.
• Plans menus in accordance with client needs and preferences, as well as to control costs, limit waste and spoilage, and ensure effective utilization of food items.
• Responsible for organizing and overseeing work of personnel and assigned clients engaged in preparing and serving meals, and cleaning kitchen equipment and work areas. Provides training, completes work schedules and assignments, monitors and evaluates performance, and enforces area policies and procedures.
• Reviews menus and ensures all items are prepared in accordance with established meal schedules, recipes and standards including taste, temperature, appearance, and special diets.
• Regularly performs food preparation, cooking, and serving duties
• Responsible for ensuring kitchen work, storage, and serving areas are clean, sanitary and orderly. Performs, or oversees others engaged in, kitchen sanitation tasks including washing and cleaning utensils and equipment.
• Orders food items and kitchen supplies in accordance with established budget from approved vendors, and ensures food items required for planned menus are on hand. Ensures proper inventory control by monitoring requisition logs and utilization, and ensuring stock labeling and rotation procedures are followed.
• Maintains area records and logs, such as time worked, food requisitions, meals served, equipment maintenance, inventory levels, and so forth. Completes required surveys and forms related to meals served, and health and safety standards and regulations.
• Assists in planning budgets for assigned areas.
• May operate Center vehicle to pick up or deliver food items and supplies.

Job Requirements:

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  High school dipolma or GED.
• Current Food Protection Manger Certificate
• In-depth knowledge of quantity food preparation procedures and standards, menu planning, and inventory control in order to plan and oversee kitchen operations at a level normally acquired through two to three years progressively more responsible, related experience. Three to six months on-the-job experience to acquire necessary familiarity with area policies and procedures.
• Ability to use computer keyboard and standard word processing and spreadsheet applications preferred.
• Interpersonal skills necessary to assign work to others, explain area procedures and standards, and develop and maintain cooperative working relationships.
• Analytical skills necessary to plan and evaluate menus, organize and oversee area operations, and monitor area expenses and compliance with standards and regulations.
• Valid local driver’s license, and at least 25 years of age.

Physical Requirements:

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  Ability to lift objects weighing up to 30 pounds regularly, and up to 60 pounds frequently.
• Ability to stand stationary up to two hours at a time regularly, and up to four hours frequently.
• Ability to walk or move about for more than six hours at a time.
• Ability to stoop and bend, ability to reach and grab with arms and hands, and manual dexterity to manipulate kitchen implements and utensils.
• Normal or corrected vision necessary to read recipes and instructions, and measure or portion food items. Color vision and sense of smell necessary to inspect food items for spoilage.
• Communication abilities necessary to answer telephones, relay messages, and convey information and instructions

Competitive Compensation and Benefits:

Gateway Foundation values its employees and provides an inclusive and diverse work environment where dedicated employees can make a difference. We are committed to engaging and rewarding our employees in meaningful ways. For eligible employees, we provide a Total Rewards Package that includes:

• Gateway is a qualified employer for Public Service Loan Forgiveness (PSLF)
• Health Insurance - Including a wellness premium incentive opportunity
• Dental & Vision Insurance
• Paid Time Off - Including 18 days of PTO and 9 paid holidays in the first year
• Flexible Spending Accounts and Health Saving Account
• Commuter Accounts
• 403(b) Retirement Plan with company match
• Life and AD&D Insurance
• Short Term Disability (STD) and Long-Term Disability (LTD)
• Employee Assistance Program (EAP)
• Tuition Reimbursement
• Training & Development Programs

Gateway Foundation is an Equal Opportunity Employer: Race/Color/Sex/Sexual Orientation/ Gender Identity/Religion/National Origin/Disability/Vets. Please view Equal Employment Opportunity Posters provided by OFCCP here.