Address
Form of work
SalaryINSTITUTION FOOD SERVICES MANAGER II
Ka'u Hospital, Dietary | Pahala, Hawaii | 100% Full-Time Equivalent with Benefits
SALARY: $65,088 per year; $5,424 per month (F-108, BU:02)
BENEFITS:
This position is located in the Dietary Unit of Ka'u Hospita, which is a Critical Access Hospital and Long-Term Care facility in the rural town of Pahala. This facility is located on the island of Hawaii and is part of the East Hawaii Region.
The function of the Dietary Unit is to plan, organize, direct, administer and provide complete dietetic and food service to meet the needs of all patients and residents at Ka'u Hospital.
The Institution Food Services Manager II develops and implements policies and procedures which provides, promotes and educates in the principles of optimal nutrition for patients and staff.
MAJOR DUTIES & RESPONSIBILITIES
EDUCATION: High School graduate preferred.
EXPERIENCE:
Quantity Cooking Experience: Three years of responsible quantity cooking experience. Quantity cooking is defined as experience in the daily preparation and serving of meals in a restaurant, hospital, school, institution, etc.
Experience of this kind may be gained as a cook or cook helper in a kitchen where large-scale cooking operations are performed and a large number of meals are served daily. This experience must have included performance of several of the following tasks: Checking menus and gathering sufficient raw foods for cooking purposes; estimating preparation time and starting cooking operations to meet scheduled serving times; preparing various foods such as vegetables, soups, starches, meats, gravies, breads, and desserts; cleaning and maintaining tools, equipment and work areas; storage of perishable and non-perishable foods. The experience may have also involved assisting in planning menus, keeping fiscal records, and purchasing foods and supplies.
Food Service Management Experience: One year of responsible food service management experience which demonstrated a good working knowledge of the general operation of a large-scale cooking facility preparing and serving a large number of meals daily. The experience must have included participation in menu planning (including participation in developing the master menu and determining the daily menu); food and supply purchasing; quantity cooking; fiscal record keeping and supervision of kitchen assistants, including cooks.
Experience in food service management may be gained in commercial ventures such as restaurants, hotels, airline food services, as well as schools, hospitals and correctional institutions.
CERTIFICATION: Certified Dietary Manager preferred.
DESIRED SKILLS: Knowledge of principles of dietetics, food sanitation and service, kitchen management, quantity cooker, the uses and care of cooking utensils and equipment, food and kitchen sanitation. Principles and practices of personal management, menu planning, food purchasing and storage. Ability to instruct and supervise others in cooking activities, estimate amounts of food necessary to meet menu requirements, arrange and maintain work schedules, prepare and cook variety of foods. Prepare reports and statistics and participate in patient care planning. Completion of dietary management courses (certificate preferred).
SUBSTITUTIONS ALLOWED:
Substitution of Training for Experience:
Substitution for Excess Food Services Management Experience for Quantity Cooking Experience: Excess Food Services Management experience may be substituted for Quantity Cooking experience on a month-for-month basis to a maximum of two (2) years.
MEDICAL / PHYSICAL EXAMINATION REQUIREMENT: Offers of employment will be contingent on successful completion of a pre-employment physical examination, which includes a drug screen and other regulatory medical requirements such as, but not limited to, two-step tuberculosis (TB) screen. The cost for physical examinations, except the cost for drug screening, shall be borne by the applicant and not the Hawaii Health Systems Corporation (HHSC).
COVID-19 VACCINATION REQUIREMENT: COVID-19 vaccination is a condition of employment for Hawaii Health Systems Corporation. After receiving a Conditional Offer of Employment, all prospective new HHSC employees are required to be fully vaccinated against COVID-19. New employees are required to provide confirmation of their full vaccination status by presenting their CDC vaccination card or VAMS certificate prior to their start date.
PRE-EMPLOYMENT ASSESSMENT: As part of our recruitment process for this position, we require candidates who do not currently work for our organization to take a series of pre-
Ka'u Hospital, Dietary | Pahala, Hawaii | 100% Full-Time Equivalent with Benefits
SALARY: $65,088 per year; $5,424 per month (F-108, BU:02)
BENEFITS:
- 13 paid holidays each year (14 during election years)
- 21 paid vacation days per year
- 21 paid sick days per year
- Medical, dental, vision, and prescription plans
This position is located in the Dietary Unit of Ka'u Hospita, which is a Critical Access Hospital and Long-Term Care facility in the rural town of Pahala. This facility is located on the island of Hawaii and is part of the East Hawaii Region.
The function of the Dietary Unit is to plan, organize, direct, administer and provide complete dietetic and food service to meet the needs of all patients and residents at Ka'u Hospital.
The Institution Food Services Manager II develops and implements policies and procedures which provides, promotes and educates in the principles of optimal nutrition for patients and staff.
MAJOR DUTIES & RESPONSIBILITIES
- Directs the work activity of the Dietary Unit.
- Coordinates with other hospital departments and units to develop long and short-term objectives that are consistent with the goals of the hospital.
- Effects Federal and State regulations in the Dietary Unit.
- Responsible for the supervision, orientation, training and ongoing in-service education of all dietary employees in sanitation and safety, patient services, principles of nutrition and food preparation and storage in coordination with Dietitian Consultant.
- Plans work schedules, assigns duties as necessary, evaluates employees' performance and completes performance appraisals.
- Recommends employees for hire, discipline and discharge to administration.
- Plans house diet menu for patients and staff within cost containment program and policies, maintaining high nutritional standards.
- Determines quality and quantity of food required following cycle menu and making substitutions as necessary.
- Keeps a file of standardized tested recipes and controls food waste and cost.
- Requisitions meats, frozen and fresh produces, off-bid items and special item purchases.
EDUCATION: High School graduate preferred.
EXPERIENCE:
Quantity Cooking Experience: Three years of responsible quantity cooking experience. Quantity cooking is defined as experience in the daily preparation and serving of meals in a restaurant, hospital, school, institution, etc.
Experience of this kind may be gained as a cook or cook helper in a kitchen where large-scale cooking operations are performed and a large number of meals are served daily. This experience must have included performance of several of the following tasks: Checking menus and gathering sufficient raw foods for cooking purposes; estimating preparation time and starting cooking operations to meet scheduled serving times; preparing various foods such as vegetables, soups, starches, meats, gravies, breads, and desserts; cleaning and maintaining tools, equipment and work areas; storage of perishable and non-perishable foods. The experience may have also involved assisting in planning menus, keeping fiscal records, and purchasing foods and supplies.
Food Service Management Experience: One year of responsible food service management experience which demonstrated a good working knowledge of the general operation of a large-scale cooking facility preparing and serving a large number of meals daily. The experience must have included participation in menu planning (including participation in developing the master menu and determining the daily menu); food and supply purchasing; quantity cooking; fiscal record keeping and supervision of kitchen assistants, including cooks.
Experience in food service management may be gained in commercial ventures such as restaurants, hotels, airline food services, as well as schools, hospitals and correctional institutions.
CERTIFICATION: Certified Dietary Manager preferred.
DESIRED SKILLS: Knowledge of principles of dietetics, food sanitation and service, kitchen management, quantity cooker, the uses and care of cooking utensils and equipment, food and kitchen sanitation. Principles and practices of personal management, menu planning, food purchasing and storage. Ability to instruct and supervise others in cooking activities, estimate amounts of food necessary to meet menu requirements, arrange and maintain work schedules, prepare and cook variety of foods. Prepare reports and statistics and participate in patient care planning. Completion of dietary management courses (certificate preferred).
SUBSTITUTIONS ALLOWED:
Substitution of Training for Experience:
- Successful completion of a one (1) year course in a cooking curriculum in a technical school or community college which included training in nutrition, menu planning and quantity cooking may be substituted for one (1) year of Quantity Cooking experience.
- Successful completion of a two (2) year course in a food service management or institution cafeteria management curriculum which included training in nutrition, menu planning, quantity cooking, and such courses as storeroom operations, purchasing and cost control, and food services management may be substituted for a maximum of two (2) years of Quantity Cooking experience or one and a half (1-1/2) years of Quantity Cooking experience and a maximum of six (6) months of Food Service Management experience. In any case education may not substitute for more than six (6) months of Food Service Management experience.
- Graduation from an accredited college or university with a major in food service systems management or in home economics or dietetics which included training in nutrition, meal management, quantity food production and service, institutional food purchasing and production; and such courses as food sanitation, design and care of equipment and facilities, organization and management and food cost accounting may be substituted for a maximum of two and a half (2-1/2) years of Quantity Cooking experience and a maximum of six (6) months of Food Services Management experience. In any case education may not substitute for more than six (6) months of Food Services Management experience.
Substitution for Excess Food Services Management Experience for Quantity Cooking Experience: Excess Food Services Management experience may be substituted for Quantity Cooking experience on a month-for-month basis to a maximum of two (2) years.
MEDICAL / PHYSICAL EXAMINATION REQUIREMENT: Offers of employment will be contingent on successful completion of a pre-employment physical examination, which includes a drug screen and other regulatory medical requirements such as, but not limited to, two-step tuberculosis (TB) screen. The cost for physical examinations, except the cost for drug screening, shall be borne by the applicant and not the Hawaii Health Systems Corporation (HHSC).
COVID-19 VACCINATION REQUIREMENT: COVID-19 vaccination is a condition of employment for Hawaii Health Systems Corporation. After receiving a Conditional Offer of Employment, all prospective new HHSC employees are required to be fully vaccinated against COVID-19. New employees are required to provide confirmation of their full vaccination status by presenting their CDC vaccination card or VAMS certificate prior to their start date.
PRE-EMPLOYMENT ASSESSMENT: As part of our recruitment process for this position, we require candidates who do not currently work for our organization to take a series of pre-
