Address
Form of work
SalaryGeneral Summary:
Under the general supervision of the Administrator and Food Service
director is responsible for overseeing the preparation of all meals for
residents and staff following the standardized
recipes and dietary guidelines of the daily menu (menu made in consultation
with a qualified dietician or nutritionist and in accordance with DSS and
DOH guidelines). S/he will maintain and/or ensure kitchen and dining room
cleanliness. S/he will ensure proper storage of all food items and
creative use of leftovers.
Education, Training, and Experience:
Assistant FSD must demonstrate evidence of good moral
character, good judgment, compassion and awareness of dietary issues of
client population, calm demeanor, and be willing and able to follow
directions. Clear, concise communication skills including reading, writing,
and speaking (English) are a necessity. Experience or training in food
service and sanitation is desirable.
Physical Abilities:
The Food Service Manager must be able to: lift 25 pounds without risk of
injury to self or others and use general household cleaning chemicals.
Principal Duties and Responsibilities:
1. Plan, organize, prepare or ensure proper preparation of all
food according to standardized recipes under supervision of FSD
2. Ensure quality of prepared food including taste and
temperature.
3. Know and ensure adherence to all DSS and DOH guidelines
with regard to proper food handling, storage, utilization of
leftovers, and acceptable service and storage temperatures.
4. Ensure proper food portion control, presentation, and
alternatives.
5. Awareness of food allergies and appropriate substitutes as
well as any special dietary needs.
6. Ensures that dietary changes provided by the Resident Care Director is posted in
kitchen and communicated to all Food Service staff.
7. Communicates diet non-compliance or other behavior outside of the norm, to the
Case Manager.
8. Participation in planning and organization of menus.
9. Ensure food storage, preparation, and dining areas are
maintained in a safe and sanitary manner.
10. Monitor staff compliance with DSS and DOH food safety
guidelines.
11. Ensure that all necessary equipment is available and working
properly.
12. Ensure that stock levels of food supplies and equipment are
maintained at appropriate levels.
14. Maintain current standardized recipes and menu files.
15. Perform other duties as assigned by Administrator and FSD.
17. Participate and administer ongoing training programs.
18. Ensures that the daily menus are posted and adhered too, and if any changes are necessary ensures that proper documentation is recorded.
19. Be able to substitute for FSD in his/her absence.
Job Type: Full-time
Pay: $40,000.00 - $47,000.00 per year
Benefits:
- Paid time off
Shift:
- Day shift
Weekly day range:
- Every weekend
Experience:
- Culinary experience: 1 year (Preferred)
- Cooking: 1 year (Preferred)
Work Location: In person
