Dining Services - Assistant Restaurant Manager

JOB TITLE:       Assistant Dining Room   Manager PROPERTY:      The 501 at Mattison Estate   DEPARTMENT:   Dining Services   REPORTS TO:   Director of Dining Services   FLSA STATUS:   Non-Exempt     POSITION SUMMARY: The AL Dining Manager is responsible for planning and directing for managing the dining services operations for Assisted Living.  These activities will fulfill the SageLife Mission and demonstrate the We Care Values and the Sage Associate Promise.    OUR WE CARE VALUES    Work as a Team    Exceptional Service Always    Commitment to the Sage Community    Anticipate Residents’ Needs    Respect for Residents, their Families and        Each Other    Exercise Common Sense SAGE ASSOCIATE PROMISE Live the Values Be Welcoming Be Helpful Be Conscientious Be Accountable Be Open Take Pride in My Work & Myself   PRIMARY JOB DUTIES: 1.    Practice The Sage Way and Live the Values – Commit to and demonstrate the We Care Values & Sage Promises 2.    Under the direction of the Director of Dining Services, manage all dining services operations for Assisted Living, including procurement, preparation, and service of food consistent with the AL designated menu and nutrition program. 3.    Assist in training, supervising, developing, disciplining, and counseling of all kitchen staff and AL dining associates. 4.    Coordinate and participate in the activities of chefs and other kitchen personnel engaged in preparing and cooking foods to ensure efficient food service. 5.    Ensure safe food handling to prevent food borne illness. 6.    Assist in maintaining inventory and rotation of products.  7.    Direct and correct the presentation and portioning of food according to company standards. 8.    Assist Director of Dining Services in maintaining overall kitchen cleanliness and sanitation. 9.    Fill in for Director of Dining Services when needed. 10. Responsible for staff scheduling. 11. Fill out daily production sheet and coordinate with kitchen staff to complete all tasks. 12. Keep current with state and facility required annual training. 13. Perform other duties as assigned. QUALIFICATIONS: Education: High school or GED equivalent. Experience: Minimum of three years’ experience as a cook. Skills: Basic understanding of professional cooking and knife handling skills. Understanding and knowledge of safety, sanitation, and food handling procedures. Must be able to work well in a team environment and work calmly and effectively under pressure. Licensures and Certifications: ServSafe certification preferred. Current First Aid and CPR certifications preferred.       WORKING CONDITIONS & PHYSICAL REQUIREMENTS: Able to lift, push, pull, and/or carry up to 25 pounds without assistance. Able to hear, speak, bend, stoop, stand, reach as needed. Able to walk up and down seven flights of stairs. Able to carry out responsibilities according to company or state guidelines and with limited or no supervision.   Equipment Used: Large and small kitchen equipment and appliances, knives, cutters, peelers and other kitchen hand tools.   Other Requirements: Able to stay beyond scheduled shift in the event of an emergency or inclement weather.