Description

Purpose of Your Job Position

The primary purpose of your job position is to prepare food in accordance with current applicable federal, state, and local standards, guidelines and regulations, with out established policies and procedures.

Delegation of Authority

As the Assistant Kitchen Manager, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties.

Job Functions

Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position.

Duties and Responsibilities

Job Duties

• Review menus prior to preparation of food.
• Inspect special diet trays to assure that the correct diet is served to the resident
• Coordinate dietary service with other departments as necessary
• Work with the facility's dietitian as necessary and implement recommended changes as required
• Ensure that all dietary procedures are followed in accordance with established policies
• Assist in standardizing the methods in which work will be accomplished
• Assume the authority, responsibility and accountability of Executive Chef on alternate shifts and when the Executive Chef is absent
• Ensure that menus are maintained and filed in accordance with established policies and procedures
• Assist in establishing food service production line, etc., to assure that meals are prepared on time
• Process diet changed and new diets as received from Nursing Services
• Interview, hire, discipline staff and coordinate terminations with HR of staff
• Develop and implement effective ways to manage all areas of the kitchen, including staff
• Inventory and place orders for food and kitchen inventory
• Others as deemed necessary and appropriate, or as may be directed.

Dietary Service

• Prepare meals in accordance with planned menus.
• Prepare and serve meals that are palatable and appetizing in appearance.
• Serve food in accordance with established portion control procedures.
• Prepare food for therapeutic diets in accordance with planned menus.
• Prepare food in accordance with standardized recipes and special diet orders.
• Prepare and serve bedtime snacks.
• Be sure that appropriate equipment and utensils are provided with the resident's meal tray.
• Review care plans to assure that current dietary information is consistent with foods served.
• Prepare and serve substitute foods to residents who refuse foods served.

Safety and Sanitation

• Prepare food, etc., in accordance with sanitary regulations as well as with out established policies and procedures.
• Ensure that safety regulations and precautions are followed at all times by all personnel.
• Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.
• Report all accidents/incidents as established by department policies. Fill out and file reports as directed.
• Maintain food storage areas in a clean and properly arranged manner at all times.
• Dispose of food and waste in accordance with established policies.
• Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids.

Equipment and Supply Functions

• Ensure that food and supplies for the next meal are readily available.
• Assist in inventorying and storing in-coming food, supplies, etc., as necessary.
• Recommend to the Director of Food Services the equipment and supply needs of the department.

Miscellaneous

• Assist in serving meals as necessary and on a timely basis.

• Make only authorized food substitutions.
• Oversee food preparation for special meals, for parties, etc.

Qualifications

Experience

One (1) year dietary experience in a hospital, skilled nursing care facility, or other related medical facility preferred (but no necessary).

Specific Requirements

• Must be able to cook a variety of foods in large quantities.

• Must be able to write, read, speak, and understand the English language.
• Must possess the ability to make independent decisions when circumstances warrant such action.
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
• Must be knowledgeable of dietary procedures.
• Must possess leadership ability and willingness to work harmoniously with other personnel.
• Must be able to follow oral and written instructions.

• Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties.

• Must have patience, tact, cheerful disposition and enthusiasm as well as be willing to handle residents based on whatever maturity level they are currently functioning.
• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.

• Must not pose a direct threat to the health or safety of other individuals in the workplace.