Dining Operations Manager in Training

TITLE: Dining Services Manager In Training DEPARTMENT: Dining Services

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.

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.

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.

� 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.

Job Type: Full-time

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Work Location: In person