Gordon Food Service Store

People who work in food service need to keep their hands as clean as possible to prevent the spread of germs. Work in the food service industry can be grueling and demanding, even for managers and executives. The hours are often long and irregular, and people tend to spend a lot of time on their feet, dealing with varied and complex situations.

Food service managers’ work is often hectic, and dealing with dissatisfied customers may be stressful. Some managers add up the cash and charge slips and secure them in a safe place. They also may check that ovens, grills, and other equipment are properly cleaned and secured and that the establishment is locked at the close of business. Managers also arrange for cleaning and maintenance of the equipment and facility in order to comply with health and sanitary regulations.

Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors. The Center for Nutrition Policy and Promotion works to improve the health and well-being of Americans by developing and promoting dietary guidance that links scientific research to the nutrition needs of consumers. Before sharing sensitive information, make sure you’re on a federal government site. © Copyright 2022 Performance Foodservice, a Performance Food Group company Terms of Use, Privacy,California Privacy Policy, Notice at Collection, Cookie Policy and Fuel Surcharge Notice. We serve operations from coast to coast, so our footprint ensures that we are close by. No matter the size and scope of your business, our supply chain has the resources to meet your needs.

Most programs provide instruction in nutrition, sanitation, and food preparation, as well as courses in accounting, business law, and management. Some programs combine classroom and practical study with internships. Managers coordinate activities of the kitchen and dining room staff to ensure that customers are served properly and in a timely manner. They oversee orders in the kitchen, and, if needed, they work with the chef to remedy service delays. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one Certified Food Protection Manager on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation.

Partnership, loyalty, and service are only a few of the principles on which Custom Food Service was built. They taught me the only way to build a long term business relationship is to create value on both sides. At CFS, we continue to honor this ideal with our customers, employees, and suppliers. The wage at which half of the workers in the occupation earned more than that amount and half earned less.

The impact of COVID-19 on the restaurant industry has been profound, but we have resources that can help. Our comprehensive Operator Resources offers business-boosting ideas with creative menu inspiration, holiday planning pointers, and insightful webinars, along with links to other small business, government, and industry resources. Our warehouses afford ample room for lease to companies seeking to store pallets of their own product.