Assistant Food Service Manager

Summary: 

The Assistant Food Services Manager is responsible for assisting the Food Services Manager/Executive Chef with food planning, preparation, and service for residents of the facility in accordance with regulatory guidelines.  In the absence of the Food Services Manager/Executive Chef, the Assistant Food Services Manager oversees kitchen and dining room activities and provides direct supervision to kitchen staff.   

Essential Functions and Responsibilities:  

• Assists with the supervision and coordination of all culinary activities.
• Helps estimate food consumption and requisitions food and supplies from vendors accordingly. 
• Works with the FSM to schedule kitchen and dining room staff.
• Aids with the planning and pricing of menus. 
• Ensures proper equipment operation/maintenance; ensures proper safety and sanitation in kitchen. 
• Ensures that the total daily diet shall be of the quality and quantity necessary to meet the needs of the residents; meets the Recommended Dietary Allowances of the Food and Nutrition Board of the National Research Council.
• Ensures that all food is selected, stored, prepared, and served in a safe and healthful manner.
• Ensures meals consist of a variety of foods and are planned with consideration for cultural and religious backgrounds and food habits of residents.
• Provides for modified diets of residents, where necessary.
• Ensures that all kitchen staff engaged in food preparation and service observe personal hygiene and food services sanitation practices.
• Ensures that all food and beverage products are properly stored.
• Participates in and coordinates food services for any special events, which may include holidays or facility specific events.
• Observes and tests foods to determine if they have been cooked sufficiently.
  • Cleans, stocks, and restocks workstations. 
  • Orders and takes delivery of supplies and food products. 
  • Weighs, measures, and mixes ingredients according to recipes using various kitchen utensils and equipment.
  • Portions, arranges, and garnishes food, and serves food.
  • Regulates temperatures of ovens, broilers, grills, and roasters.
  • Substitutes for or assists other cooks during emergencies or rush periods.
  • Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
  • Washes, peels, cuts, and seeds fruits and vegetables to prepare them for consumption.
  • Estimates expected food consumption; Requisitions or purchases supplies, or procures food from storage.
  • Butchers and dresses animals, fowl, or shellfish, or cuts and bones meat prior to cooking.
  • Bakes breads, rolls, cakes, and pastries.
  • Operates large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
  • Reads food order slips or receives verbal instructions as to food required by residents, and prepares and cooks food according to instructions. 
• Performs related duties consistent with the scope and intent of the position.
• Regular attendance. 

Other Functions: 

• Enforces Company policies and safety procedures.
• Regularly updates job knowledge by participating in educational opportunities, reading professional publications, maintaining professional networks, and participating in professional organizations. 

Mental and Physical Demands: 

• Experiences frequent interruptions; required to meet inflexible deadlines; requires concentration and attention to detail; requires a high level of organizational and prioritization skills.
  • Moderate physical activity performing somewhat strenuous daily activities.
• Manual dexterity sufficient to reach/handle items, works with fingers, and perceives attributes of objects and materials. 
• Ability to lift and carry equipment and supplies such as boxes, fixtures, tools, equipment, furniture weighing up to 50 pounds.
• Standing up to 8 hours per day; Walking up to 8 hours per day. 

Supervisory Responsibilities: 

• The Assistant Food Services Manager supervises kitchen and dining staff in the absence of the FSM. 

Core Competencies/Qualifications: 

• Commitment to the Company’s mission. 
• High school diploma or GED.  Additional education and/or training preferred.
• One (1) or more years experience as a kitchen/dining room manager in a restaurant or licensed facility.  
• Education, training, skills, and experience necessary to carry out assignments. 
• Ability to read, write, speak and communicate effectively.  Demonstrated skill in correct grammar, spelling, and English usage. 
• Ability to add and subtract two digit numbers and to multiply and divide with 10s and 100’s. 
• Knowledge of basic nutrition, meal planning, and dietary needs of seniors.  
• Knowledge of dining room services and personnel management and scheduling. 
• Previous experience managing employees through motivation, coaching and development.
• The ability to anticipate needs, change goals and direction quickly and multitask
• Advanced knowledge of cooking processes and procedures.
• Ability to maintain a budget.
• Proven excellence in customer service.
• Capable of using independent judgment/solid decision making skills.
• Proven comfort and experience to interact effectively with all levels of management, both inside and outside of the organization.
• Demonstrated sound organizational, coordinating, and personal interface skills.
• Demonstrated excellent written and verbal communication skills.
• Proven job reliability, diligence, dedication, and attention to detail.

Salary : $20 - $26