POSITION SUMMARY: The Assistant Food Service Director/Chef Manager, under the direction of the Food Service Director, plans and supervises all aspects of food production to ensure quality food service to customers, employees, and visitors
RESPONSIBILITIES/ACCOUNTABILITIES: 1. Ensures responsibility for the quality and quantity of food served via menu program, production systems and food specifications; 2. Adheres to all sanitary and food safety regulations governing handling and serving of food; 3 Oversees that meals are prepared and served on schedule; 4
Utilizes policies, procedures, system as per company operations and industry standards; 5
Investigates trends and developments in dietary practices and techniques, and evaluates their adaptability to the dietary program; 6
Oversees trayline/meal distribution to ensure accuracy and customer satisfaction; 7
Develops, revises and adapts work techniques and methods for more efficient operation of the unit and for training employees; 8
Conducts daily production meetings; 9
Assists the Food Service Director in the development of the operating budget and operates within the established budget; 10
Prepares and serves food in accordance with national standards, administrative policies and regulatory agencies; 11
Conducts test trays, tour reports, customer visitation and admission interviews as required; 12
Maintains accurate records and reports (production records, cooling logs, temperature sheets, test trays and accuracy audits); 13
Participates in recipe trials and new product testing as directed by Corporate Food 14
Reviews and evaluates the work performance of dietary personnel, as well as, counsels/disciplines staff according to established company personnel policy; 15
Inservices/orients, trains and develops staff to maintain a high level of performance; 16
Maintains the department within regulatory compliance; 17
Concerns his/herself with the safety of all center customers in order to minimize the potential for fire and accidents
Also ensures that the center adheres to the legal, safety, health, fire and sanitation codes, by being familiar with his/her role in carrying out the center’s fire, safety and disaster plans and by being familiar with current MSDS; 18
Puts Customer Service First: Ensures that customers and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals' needs and rights; 19
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