Assistant Manager

TITLE: Dining Services Manager In Training DEPARTMENT: Dining Services

REPORTS TO: Dining Services Director/Manager

STATUS & GRADE: Non-Exempt (hourly) _X_ Non-Union ___

EMPLOYMENT: Full-time ____ Reg. Hours: __ per wk

SECTION 2: POSITION SUMMARY.

The Manager In Training (MIT) is able to learn to perform and often performs the job assignments of the dietary aide, cook, and dishwasher positions (see related job descriptions) and, as such, is able to operate, and teach others how to operate, a variety of industrial kitchen equipment. The Manager In Training may perform and lead small groups of line staff in food preparation, serving and clean-up activities on varying shifts as needed. The Manager In

Training must be able to quickly learn policies and procedures, and federal/state requirements such that they may assume the responsibility of and manage and supervise the dietary staff at a single site. The MIT must be able to learn to effectively handle managerial responsibilities as well, including but not limited to; payroll submission; staffing patterns; effective coaching and discipline; purchasing; maintaining inventory and budgeting. The MIT assists in providing leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met. The Manager In Training may assist in training, quality control and in-servicing of staff. The Manager In Training must conduct themself in a professional manner and help insure that line staff do the same.

SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB.

JOB FUNCTION

People Management and Development.

• The MIT assists with orienting dietary staff for the dietary department.

• Learns and assists with maintaining proper staffing levels, and, as needed and deemed able by their supervisor, supervises, coordinates and assists in the evaluation of dining services employees in preparing and serving food, and cleaning facilities and utensils in a production kitchen.

• All other duties as assigned.

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SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB, continued.

JOB FUNCTION

Financial Management.

• Learns and assists Account Manager/Director in planning and budgeting.

• Learns and assists Account Manager/Director in managing a cost-effective program.

• Learns and assists Account Manager/Director in forecasting and planning the purchase of food, supplies and equipment.

• Learns and assists Account Manager/Director in maintaining required records including food production, inventory, income/expense, meal counts and personnel records.

• All other duties as assigned.

Customer Service.

• Interacts appropriately with residents, client, other personnel and the public.

• Relays feedback from residents to Account Manager with regard to whether food is palatable and attractive to residents.

• All other duties as assigned.

Food preparation and Safety.

• Assists in ensuring that established sanitation and safety standards are maintained.

• Assists in overseeing and participates in the preparation and serving of food.

• Must be able to perform the essential job functions of dietary aide, cook, and dishwasher positions.

• All other duties as assigned.

SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE __
_ _

QUALIFICATIONS:

� A high school diploma or equivalent is required. Bachelor’s degree preferred. Specialized training in dining services management and nutrition is desirable. Must successfully complete an approved sanitation and safety course.

� Two years experience in quantity food production/service and one year personnel supervision is desired.

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SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE, continued. __
_ _

QUALIFICATIONS, continued:

� Certified Dietary Manager (CDM) participant or certification preferred (or as required by State &
County law – see Certificates below.)

� Two years or more related experience.
� Must provide a criminal background check.
� Must maintain a valid driver’s license.

KNOWLEDGE, SKILLS & ABILITIES.

Degree level*/Area: Bachelors in related field preferred or two years experience preferred, or any equivalent experience and training that provides the required knowledge, skills and abilities.

Certificates:

Food Safety Manager or Foodhandler Certification: Current ServSafe or State certification required as indicated by State / County law.

Or

CDM / CFPP: Current Certified Dietary Manager (CDM)/Certified Food Protection
Professional (CFPP) required where participant or certification is required by State

regulation for long-term care which, as of publication of this job description, includes the

States listed in the attachment to this job description.

Licenses: None. * Acceptable minimum equivalent experience in place of degree: 2 years.

There is no replacement for Federal / State / County required certification(s)/training.

The Dining Services MIT must be able to learn and achieve the following:

• Skilled in motivating and supervising dining service personnel.

• General knowledge and understanding of nutrition.

• Ability to interpret a nutrient analysis spreadsheet of patient meals.

• Knowledge of dining services program requirements.

• Basic computer skills.

• Ability to maintain records and complete reports as required, including web-based reporting.

• Written and oral communication skills.

• Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures.

• An understanding of dining services program finances.

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SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE, continued.

KNOWLEDGE, SKILLS & ABILITIES, continued.

• Skill in using public relations techniques to promote the dining services program to client and residents.

• Ability to interact positively with residents, client and other personnel and the public.

Computer software (please specify): proficient/or ability to become proficient within first 3 months in using computer and computer software, including but not limited to: E-mail, Mealtracker, word processing programs including Microsoft Word, spreadsheet software – Excel.

Machine operation (please specify) Special training: please refer to dietary

Copier, fax, calculator, computer training manual

and other office equipment; all standard kitchen equipment from industrial ovens to utensils.

Scientific training (please specify) Other: (please specify): knowledge of departments and functions; must be fluent in English - reading, writing, and speaking.

Other: (please specify)

� Must possess basic math skills.

� Good communication and interpersonal skills.

� Good client/customer service and organizational skills.

� Ability to prioritize multiple tasks.

� Ability to work effectively with a team.

� Ability to work independently as needed to support the group effort.

� Ability to exercise independent judgment.

SECTION 4. MENTAL DEMANDS & OTHER

Mental demands and other factors important to successful performance of job tasks

(Mental demands are not only learned mental skills, but also conditions that call for mental discipline.) (check all that apply)

_x_ Reading _x_ Verbal communication skills _x_ Written communication skills

_x_ Detailed work _x_ Stress - people, deadlines _x_ Customer/employee contact

_x_ Confidentiality _x_ Multiple concurrent tasks _x_ Frequent interruptions

_x_ Problem solving ___ Bilingual _x_ Interpersonal skills

_x_ Analytical ability _x_ Dexterity _x_ Time management skills

_x_ Other: _Social perceptiveness; leadership and organizational skills.

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WORKING ENVIRONMENT:

The work is performed in a well-lit and well-ventilated facility with a wide variety of people with differing functions, personalities and abilities. The noise level is usually moderately quiet.

Exposed to physical and emotional disabilities of the aged, which may include combative residents. Exposed to odors. Must be on constant alert for possible injuries to patients. Exposed to sharp objects and hazardous materials. Must be able to work around food and/or cleaning products. Exposures to infectious diseases are possible. Employees who are immune-suppressed

should be aware of the potential hazards.

SECTION 5. PHYSICAL SPECIFICATIONS.

The work requires routine walking, standing, bending and sitting.

JOB CHECK IF PERCENT OTHER JOB INFORMATION

DEMAND APPLY OF TIME Frequent - Occasional - Rarely, to perform . . .

Standing/Walking _x____ ___85___% all the time, except on breaks_______________

Sitting ____x____ ___ 15___% __________________________________________

---------------------------------------------------------------------------------------------------------------------

Lifting ____ x ____ ____10__% to lift inventory - max. wt. of 50 lbs.

Carrying ____ x ____ ___ 15__% to carry inventory - max. wt.of 50 lbs.

Pushing ____ x ____ ____10__% to push food truck - max. wt. of 50 lbs.

Pulling ____ x____ ____10__% to pull food truck - max. wt. of 50 lbs.

Climbing ____ x____ ____2___% to retrieve inventory or food product. May be required more often if facility is more than one story (stairs).

Balancing ____ x____ ____10__% __________________________________________

Stooping ____x____ ____2___% __________________________________________

Kneeling ____ x____ ____1 ___% __________________________________________

Bending x 7___% __________________________________________

Crouching ____x____ ____1___% __________________________________________

Crawling ____ x____ ________% __________________________________________

Reaching ____x____ ____10__% __________________________________________

Handling ____x____ ____20__% __________________________________________

Twisting ____x____ ____2___% __________________________________________

Taste/Smell ____x___ to determine food quality & palatability.

EXPOSURE SPECIFICATIONS:

JOB DEMAND CHECK IF JOB DEMAND CHECK IF

APPLY APPLY

Organic solvents ______ Noise _____

Dangerous, moving machinery __X___ Solitary Work _____

Toxic conditions ______ Work at rapid pace X at times

Poor ventilation __X___ OTHER: _during meal time it is noisy__

Temperature Variance ___X__ ___________________________

From _20_ to _100 _ degrees Fahrenheit ___________________________

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SECTION 5. PHYSICAL SPECIFICATIONS, continued.

AUDIO/VISUAL:

JOB DEMAND CHECK IF APPLY JOB DEMAND CHECK IF APPLY

Sight __X__ Color Vision __X__

Near Vision __X__ Far Vision __X__

Depth Perception __X__ Peripheral Vision __X__

Speaking __X__ Hearing __X__

Ability to adjust focus __X__

OTHER:

ISSUE: CHECK IF APPLY DESCRIBE

Access to CONFIDENTIAL information __X_ ________________________

Access/handle Company funds __X_ ________________________

Ability to communicate fluently in English __X_ to communicate w/residents, employees, clients, etc.

DISCLAIMER: This job description is not an employment agreement or contract. The

above information indicates the general nature and level of work performed by employees

within this classification. It is not a comprehensive inventory of duties and/or

responsibilities. Management has the exclusive right to alter the scope of work within the

framework of this job description at any time without prior notice.

Can you meet the essential functions, physical, mental and other specifications of this job?

• *

Check one: I can _____. I cannot _____. If cannot, please discuss. Write on back of this

form if necessary. All employees are held to the 90-day introductory period and the

performance standards for any function that they have indicated they are able to perform

with or without a reasonable accommodation. HCSG reserves the right to ask for written

verification by a healthcare provider.

____________________________ ______________________________ _________________
Print Employee Name Employee Signature Date

____________________________ _____________________________ _________________
Print Supervisor Name Supervisor Signature Date

If Applicable:

________________________ __________________________ _________________
Physician Signature Print Name Date

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Job Type: Full-time

Pay: $16.00 - $19.00 per hour

Benefits:

• Dental insurance
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Schedule:

• 10 hour shift
• 8 hour shift

Education:

• High school or equivalent (Preferred)

Experience:

• Supervising experience: 1 year (Required)
• Food service management: 1 year (Required)
• Cooking: 1 year (Preferred)

Work Location: In person

Salary : $16 - $19