SUMMARY
Direct day to day food production and food service activities related to residents, guests, and staff. Follow corporate guidelines, objectives, and policies to maintain standards consistent with legal and accrediting requirements.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Meets corporate behavioral competencies
- Meets Food Service Department competencies
- Directs activities and personnel in food production operations, ware washing and dining service areas
- Coordinates department’s staff schedule and payroll.
- Revises and maintains department’s task analysis.
- Revises and maintains department job descriptions
- Coordinates and oversees special functions.
- Coordinates end of the month reports and financials
- Responsible for cash accuracy.
- Involved in menu development and recipe management.
- Maintains associate files with pertinent information.
- Maintains department environment and equipment.
- Handles resident, guest, and staff requests and concerns.
- Monitors department’s hiring, orientations, staffing patterns, evaluations, disciplinaries, and terminations.
- Utilizes computer to perform various department management functions.
- Implements quality improvement activities.
- Assigns yearly in services
- Manages areas of responsibility within department’s budgetary guidelines
- Adheres with department and facility policies
- Completes delegated assignments in a timely manner
- Responsible for performance of assigned supervisory staff
- Maintains accurate inventories and order systems.
- Conducts yearly self-assessments to improve knowledge and skills that promote continued competence.
- Provides guidance and training as needed.
- Maintains confidentiality.
SUPERVISORY RESPONSIBILITIES
Manages subordinates in assigned food service areas. Responsible for the overall direction, coordination, and evaluation of assigned unit or units. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, training; mentoring employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
Associate’s degree (A. A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
LANGUAGE SKILLS
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
MATHEMATICAL SKILLS
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
REASONING ABILITY
Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
CERTIFICATES, LICENSES, REGISTRATIONS
Certified Food Protection Professional
Certified Dietary Manager (CDM)
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to stand and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 15 pounds, frequently lift and /or up to 25 pounds and occasionally lift and /or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions; high, precarious places; fumes or airborne particles; toxic or caustic chemicals; extreme cold; extreme heat; and risk of electrical shock. The noise level in the work environment is usually moderate.
Source: Indeed.com
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