Food Services Manager

The Food Services Manager at Philadelphia Ronald McDonald House (PRMH) will manage and coordinate the daily meal service program, serving between 150-200 guests daily, and oversee the organization and cleanliness of our commercial-style kitchen.

By utilizing a volunteer staff, the Food Services Manager is responsible for providing sound nutrition by sourcing quality ingredients, leading meal preparation and managing the kitchen and food prep areas. A warm and engaging demeanor is essential, as this position will lead enthusiastic volunteers and other organizations in preparing and serving a varied menu of balanced meals for our guest families. The Food Services Manager is responsible for ensuring that ServSafe protocols are followed and compliance with local, state, and federal laws, regulations, safety and sanitation procedures is maintained.

Essential Duties:

• Develop and execute a safe and healthy food service program that will deliver quality, variety, service, cleanliness and value for Ronald McDonald House guests, volunteers and staff (including internal house events, functions and meetings)

• Manage and enforce all food safety and sanitation requirements and practices to maintain high standards of quality control, hygiene, health and safety

• Control food and operating supply inventories within budget guidelines

•  Plan and prepare meals and lead, instruct and empower volunteer meal groups

• Coordinate and oversee the operation of our kitchen areas

• Provide direction, coordination and supervision to a diverse team of kitchen volunteers and volunteer meal groups

• Provide a high level of customer service

• Ensure a high quality volunteer experience

• Develop menus utilizing donated foods and purchased products.

• Build relationships with food vendors to obtain best prices (reduced or donated)

• Oversee and participate in the safe preparation and serving of food with attention to portion size control and timely service

• Provide allergy-safe alternative meals in addition to the main meal for guests with specific serious allergies/major dietary restrictions

• Maintain an inventory supply system to stock pantries and minimize waste, utilizing first in/first out procedures

• Work closely with the Director of Operations to arrange for maintenance and repair of equipment and ensure preventative maintenance tasks are being completed in a timely manner

• Maintain and/or supervise the cleanliness, sanitation and equipment maintenance of kitchen and dining areas

• Direct, assign and schedule daily Ronald McDonald House kitchen/host volunteer duties for efficient use of labor utilizing daily and weekly cleaning schedules

• Investigate and resolve complaints regarding food quality and safety

• Oversee food and beverage events and offer culinary technique instruction and demonstration
• Provide reports to partnering agencies

• Stay current in the field by pursuing opportunities for professional development

• Meet with Director of Volunteers and Director of Operations weekly to discuss needs

• Coach team members and volunteers by creating a shared understanding about what needs to be achieved and how it is to be achieved
• Comply with RMHC policies and procedures

• Other duties as assigned


• Culinary degree, and a minimum of five (5) years in a related foodservice management position
• Must possess ServSafe Manager Certification or an equivalent recognized by the National Restaurant Association

• Advanced knowledge of the principles and practices within the food profession is required
• Knowledge of commercial restaurant equipment
• Ability to plan and prepare meals, and instruct on preparation techniques
• Compassionate, professional, friendly and approachable demeanor
• Ability to work with a variety of personalities and be a strong representative of our House and our brand
• Outstanding organizational and time management skills
• Strong customer service skills
• Strong oral and written communication skills, including the ability to follow written and oral instructions
• Willingness to be hands on with staff, volunteers and operations
• Understanding of nutrition, food costing and sourcing, meal production and planning
• Extensive knowledge of health and safety rules and regulations pertaining to commercial food establishments including sanitation and maintenance regulations
• Experience in budget management, scheduling and record keeping
• Ability to develop procedures used in ordering, receiving, storing and inventorying food and supplies
• Proficient in the use of Microsoft Office (Outlook, Word, Excel)
• Desire to work in a team environment
• Willingness to work event-based hours that might include evenings and weekends
• Ability to position oneself to sit, stand, reach, left, bend, kneel, stop, climb, push and pull items weighing 50 lbs. or less

Interested individuals should submit a resume and cover letter to