Assistant Food Services Manager

Your responsibilities in this role may include:

• Assist with maintaining required records including food orders, program inventory, income/expense, meal counts and personnel records
• Ensure programs follow proper sanitation procedures
• Presiding over food service employees, including cooks, food preparers, and other kitchen staff
• Ensure clients’ menus are in-compliance with prescribed diet order, nutritional adequacy, age, cultural background, and religious practice
• Open and maintain lines of communication with clients regarding their dietary needs
• Writes and modifies menus, as needed, according to clients’ dietary needs using established resources/guidelines
• Serves as a dietary resource for nursing and other staff
• Respond to program requests and complaints
• Assist with the purchasing and maintenance of all kitchen equipment
• Conduct regular inspections/visits of agency sites to determine compliance with health codes and company policies
• Keep records of supplies, purchases and maintenance of appliances
• Train new kitchen employees
• Maintain appropriate and required food service credentialing
• Miscellaneous duties as assigned

Qualifications

Education/Training: High School Diploma or Equivalent Dietary Food Services and/or Food Safety Certification

Experience: At least 3 years’ experience in food service supervision or in institutional management involving planning and preparation of food in large quantity.

Substitutions: Appropriate substations may be made for and equivalent combination of education, training and experience. (1 year experience = 1 year education and training).