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Form of work
SalaryDescription:
JOB DESCRIPTION:
- Monitors food production activities including use and preparation of approved recipes, cooking, portion, and yield control standards and safe and appropriate techniques of preparation.
- Purchases, receives, stores and inventories all Food and supplies using an automated inventory and purchasing system.
- Discusses menu serving and permitted substitutions to identify and resolve any problems prior to and after each meal.
- Oversees retail food services and accountable for managing all cash handling systems on a daily basis which includes overseeing the issuing of banks, reconciling drawers at the close of the shift, carrying out unannounced cashier audits, and balancing the cash room.
- Assists in monitoring quality of Food and sanitation in receiving, storing, production, assembly and serving areas; recommends or takes corrective action.
- Assists wih the coordination and oversight of dietetic intern education experiences in the food service area.
- Assesses needs and develops and implements staff development and training and in-service programs on topics such as proper food preparation and food handling techniques, sanitation and safety standards and counseling techniques
- Performs other related duties as required.
MINIMUM QUALIFICATIONS: - A bachelor's degree in hotel/restaurant management, Food and Nutrition, dietetics, or related field.
- Five years of food service experience.
- Combination of education and/or experience may be considered in lieu of degree.
- Must be Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire.
PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.
ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.
Food Nutrition Associate Services Manager
Salary: $24.32 - $40.85/hour, The grade and salary of the position are based on specific criteria met within the qualifications of relevant experience, skills, performance and internal equity. This position is eligible for shift differentials.
