Food Service Manager
Summary Supervise dietary staff, make schedules, prepare fiscal budget, inventories, employees evaluations and in-services, check food service production and sanitation, catering events, menus and diet corrections, buy equipment, makes or change policies following hospital, city or state new regulations. Must be bi-lingual/Spanish.Minimum Experience Required•Two to three years cooking experience as a food service manager in a setting that produces 300 plus meals per day. One-year successful management experience.Desired Experience•Two years successful administrative and supervisory experience in a hospital or long term cares facility.Minimum Education Required•High school diploma or equivalent. Completed course work in Dietary Management as proved by the American Dietetic Association.Desired Education•Associates degree or higher in food services.Essential Skills•Ability to supervise the Dietary Department in food production that meets the Public Health Department Title 22 and JCAHO standards – (menus, portions, recipes, preparation techniques and storage) •Ability to interview, hire, train, evaluate, in-service and counsel employees. •Ability to prepare cost control reports (inventory, meal cost, food cost, etc.) •Ability to communicate and maintain good working relationships with Dietary employees, other staff members and patients/clients. •Outstanding language and communication skills. •Demonstrated ability to make decisions and work independently when circumstances warrant. •Demonstrated leadership skills and excellent interpersonal skills. •Ability to communicate effectively in English both verbally and in writing. •Demonstrated supervisory and administrative abilities necessary to direct department operations. •Functional knowledge of quality management techniques. •Ability to cope with situations that cause mental and emotional stress.Minimum Professional Certification / Licensure Required• California Class C Driver’s License •Driving record acceptable for coverage by Gateways insurance carrier •Fire and Safety Training* •*Note: If Fire and Safety is lacking, it must be obtained within 89 days of hireDesired Other Certification/ Licensure•Certified member of Dietary Management AssociationPhysical Demands•Carrying – Transporting objects by holding them in hands and arms. •Feeling – Texture of food, hot and cold, manual dexterity. •Fingering - picks pinches and works with fingers. •Handling – Grips utensils, cooking pots, meat slicers, dish machine, food processor, food mixer, can opener, chops foods, sharpens knives. •Hearing - perceives the natures of sound by ear such as a timer, paging system, alarms, etc. •Lifting - raises or lowers objects 20 –75 pound maximum from one level to another. •Talking - expresses ideas by means of spoken word, speak clearly, communicate clearly. •Walking - moves about on foot on uneven terrain and ability to use stairs •Standing - Prolonged periods •Bending & stooping – Occasional lifting from floor level.Environmental Conditions•Moderate - works in conditions with slight danger to life and health.Physical Strength•Heavy work,- Bending, standing long periods, lifts maximum of 20-75 pounds.Visual Demand•Able to see clearly (near vision). •Able to recognize colors and texture. •Ability to read reports prepare budget reports read charts and documents records.Protective Devices Required•Gloves, hair net, apron, slip resistant closed toe shoes, back support belt.Minimum Transportation Required•Dependable Auto with auto State mandated auto insurance. •Valid California Class C Driver’s license. •Driving record, which meets Gateways, established standard. JOB SPECIFIC RESPONSIBILITIES 1.Ensures that proper portions are being served according to menu and ensures those special diets and being followed or written. 2.Promptly reports equipment malfunctions. 3.Completes and display schedules. 4.Develops, maintain, and periodically evaluates polices and procedures in compliance with legal restraints and ensures adherence to JCAHO contract standards and standards practices for personal management. 5.Effectively performs fiscal management functions of the Dietary Department. 6.Responsibility for policy, procedures and safety suggestions to the facility Safety director and administration. Requisitions repair for equipment and department. 7.Makes contribution to the inter-disciplinary treatment team. 8.Maintains and objective, professional relationship with clients, medical staff all times. 9.Addresses conflict (privately acknowledges it diffuses feeling by listening, explores other’s viewpoint, speaks opinions without labeling or blaming discusses solutions). 10.Conduct and monitor orientation for newly hired staff, effectively evaluating, documenting, and communicating performance during probationary period. 11.Maintain job inters and technical skills. 12.When delegating or accepting a task. Clarifies the instructions seeking or providing necessary information for successful completion of task. 13.Cooperate with the administration and other associates in achieving group’s goals. When disagreeing with another’s decision or action, tasks to that person directly rather than undercutting him/her. 14.Delegate’s tasks, and shares responsibility and authority whenever appropriate. Assisting tasks and discussing new procedures early enough and a manner that enables everyone to plan their work and coordinate with others, 15.Formally reviews and appraises the performance of supervises, annually, monitoring performance sufficiently to explain appraisal rating, and to prevent serious mistakes. Implements disciplinary actions and terminations in timely manners. Click here to see all "Company Name" opportunities
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Food and Beverage Production 