What are the responsibilities and job description for the Assistant Food Service Director position at Northeast Center for Rehabilitation and Brain...?
Northeast Center for Rehabilitation and Brain Injury is a one-of-a-kind state of the art Skilled Nursing Facility located in Lake Katrine 5 minutes off of exit 19 on the New York State Thruway. Northeast Center offers programs not found in any other nursing home in the region.
We understand the needs of our staff, which is why we have also created a unique benefits program that our staff have praised, which include:
- DAILY PAY
- RAFFLE PRIZES GIVEN WEEKLY/MONTHLY/ANNUALLY
- GENEROUS PTO
- REFERRAL BONUSES
Whether you're starting your career or looking to advance it, Northeast Center for Rehabilitation and Brain Injury is a place to make your mark in the world
Responsibilities:
- Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs, and activities.
- Coordinate dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.)
- Assist in developing and maintaining written dietary policies and procedures.
- Assist in developing and maintaining written job descriptions and performance evaluations for each level of dietary personnel.
- Interpret the department’s policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.
- Assist the dietary staff in the development and use of departmental policies, procedures, equipment, supplies, etc.
- Review and assist in developing a plan of correction for dietary service deficiencies noted during survey inspections and provide a written copy of such to the Administrator.
- Actively checks on procedures used in food preparation and sanitation.
- Checks trays at mealtimes to ensure accuracy of diet.
- Maintain inventory control, obtain bids, uses purchase orders, check deliveries.
- Maintain emergency shelf. Rotate supplies.
- Responsible for the cleanliness and sanitation of the kitchen. Maintains cleaning schedule.
- Keeps accurate records of food costs, residents, and employee census.
- Maintains copies of invoices and forwards original invoices to the bookkeeper.
- Assures that all equipment is functioning properly, sends repair slips, checks refrigerators/freezers daily, checks that all items are labeled and dated.
- Participates in fire drills and evacuation plans.
- Checks and records temperatures of the food and dishwasher.
- Instructs cooks in proper timing of setting up the steam table. Supervises food sampling.
- Checks sanitizing solution of pot sink.
Requirements:
High school Diploma
Two years of experience in management, quanity food production including cooking, preparation skills and portion control.
Compensation:
- Rate will be commensurate with experience.
Benefits:
- Medical, dental and vision coverage available. Competitive salaries. 401K with employer contribution. Generous Paid Time Off. Weekly/Daily Pay
EEO Employer
