ASSISTANT FOOD SERVICES MANAGER
- Recruiter
- South Peninsula Hospital
- Location
- Homer
- Posted
- 20 Sep 2018
- Closes
- 07 Oct 2018
- Job role
- Accountant
- Sector
- Accounting - Public practice
- Experience level
- Manager
Position Purpose: The Assistant Food Services Manager is responsible for assisting the Food Services Manager with managing the staff and operations of the Nutrition Services Department.
Nature and Scope: The Assistant Food Services Manager position is a leadership position in an institutional kitchen environment. The Assistant Food Services Manager reports to the Food Services Manager.
Essential Accountabilities:
Knowledge and Experience:
Nature and Scope: The Assistant Food Services Manager position is a leadership position in an institutional kitchen environment. The Assistant Food Services Manager reports to the Food Services Manager.
Essential Accountabilities:
- Responsible for creating a team-centered work environment, collaborating with dietician(s) on all meals related to residents, patients, guests and the meals’ proper nutrition.
- Leading and mentoring kitchen staff, having a high level of customer service to both internal and external customers and communication skills.
- Creating menus with nutritional considerations, including acting as chef for preparation of meals.
- Assisting in the daily operations of the department, including acting as Manager on duty in absence of Food Services Manager.
- Inventory management and control, and inspects kitchen for cleanliness.
- Creating and updating product guides.
- Must be able to learn and effectively operate all equipment within the dietary department.
- Must be available to work all shifts when needed and be able to perform the duties of all positions in the department.
- Performs annual inventory, monthly statistical counts and assists manager with maintenance service/repair requests when equipment needs work
Knowledge and Experience:
- Must be at least eighteen years of age.
- Must posses a high school diploma or GED
- Must haveat least 2-years of experience in quantity food production, including helping create menus with nutritional considerations.
- Must posses a Certified ServSafe Management certificate or be able to obtain within 6-months.
- Must have food service experience in a healthcare environment.
- Must have experience supervising/managing teams effectively.
- Must have experience with purchasing and financial management of kitchen funds.
- Experience conducting inventory is required.
- Must have a high level of computer competency, particularly with the Microsoft Office Suite
- Experience using Evident software is strongly preferred.
- Thorough knowledge of food safety, sanitation procedures, and healthcare food service regulations is required.