Assistant Food Service Manager

Weekend Food Production Manager

Job Overview: This position is responsible for the oversight and management of the food production function at Montana State Hospital over the weekends when the manager is not on campus. This work includes planning and implementing food preparation assignments, requisitioning supplies, evaluating quality and safety standards and supervising food production personnel.

Experience, training, knowledge, skills, abilities, and other qualifications must be entered into the online application. Additional materials submitted, but not requested, will not be considered.

Eligible employees have access to competitive, innovative benefits packages at an affordable cost. All beginning on your first day of employment. Highlights of our innovative benefit package include:

• Access to No Cost health centers
• Low-cost Medical, Dental and Vision insurance
• Retirement plan with employer
• 15 Vacation days each year
• 12 Sick days each year
• 10 Paid Holidays each year
• Public Service Student Loan Forgiveness program*
• Student Loan Repayment program*
• Flexible Spending Accounts
• Employee Assistance Program
• Wellness Programs
• One free meal per shift
• Shift differential*
• eligibility requirements apply

Essential Duties or Responsibilities:

• Oversight of food production function 40%
• Supervises implementation of policies and procedures for Food Service to ensure provision of such services in accordance with overall hospital policy and sound operating procedures.
• Oversees receiving and storage of food to ensure proper flow of food in accordance with state and federal guidelines and Montana State Hospital policy and procedure.
• Conducts frequent inspections of work, storage, service area, staff, utensils, and equipment to ensure all areas are within acceptable health standards as promulgated by local, state and federal regulations.
• Conducts and monitors on-the-job training and in-service training of food service personnel.
• Completes a final daily review of general, modified, and special diet menus to ensure maximum nutritional benefits.
• Reviews all food preparation and production and oversees meal service on a regular basis to ensure quality and quantity of food and services provided are in accordance with various state and federal guidelines and Montana State Hospital policy and procedures.
• Reviews all dietary logs (cleaning logs, cooler logs, daily meal census, cooking logs and ware washing logs, etc.) on a daily basis to ensure completion.
• Provides assistances to departmental food services as needed.
• Coordinate with the Food Service Manager on administrative functions 20%
• Evaluates and recommends recipes to expand and compliment menus using cookbooks, computer programs, and other related sources and makes recommendations to the manager.
• Provides input on the planning and execution of special catered events to ensure appropriateness and a positive reflection of the dietary department.
• Reviews Montana State Hospital diet manual to ensure and recommends improvements to ensure all applicable state and federal regulations are satisfied.
• Provides input on the development and revision of policies and procedures for Food Service.
• Monitors the budget with the Food Service Manager through monthly inventory reviews to ensure that spending levels are maintained within the confines of the operating budget.
• Participates with developing corrective actions for inspection/survey/audit related deficiencies.
• Represents the Food Service Department on various hospital committees and meetings providing and receiving input regarding dietary issues, which will enhance the quality of patient care.
• Monitors inventory levels and submits orders.
• Supervision and Workforce Development 35%
• Provides input on or determines coverage of all required duties thus ensuring continued operations as efficiently as possible.
• Ensures that there is coverage of mandatory daily activities by either rescheduling of less vital activities, authorizing overtime, or by personally performing the required duties or some combination thereof.
• Completes annual review of all position descriptions thus ensuring their accuracy in conjunction with the manager.
• Completes annual performance plans and performance evaluations on all subordinate personnel in conjunction with the manager.
• Actively participates in the management of workers' compensation claims through appropriate and thorough accident investigation/reporting/follow up; utilizing temporary work task assignments; managing early return to work program, and coordinating such activities with employee, physician and State Fund.
• Screens, interviews, and recommends new personnel for hire in the Food Service Department thus ensuring that all new personnel hired are fully qualified and meet all stated requirements.
• Establishes and maintains positive, fair, and effective relations with subordinate employees and peers through oral and written communications.
• May plan and implement staff development programs.
• Ensures dissemination of information through regular staff meetings.
• Other Duties as Assigned 5%
• Maintains active role within the hospital senior leadership team.
• Provides support to the Hospital Administrator/Chief Operations Officer.
• Performs tasks related to executive-level hospital projects and other tasks as directed.
• Represents the senior leadership group externally in all matters related to Dietary.

Physical and Environmental Demands: This position works throughout the facility but is exposed to extreme temperatures from the ovens and freezers. Work area may be humid and noisy. Walking, standing, bending, kneeling is required. May be required to push, pull, and lifting up to 20 pounds.

Knowledge, Skills and Abilities:

Required for the first day of work:

• Comprehensive knowledge of food service management, inventory, and purchasing processes.
• Comprehensive knowledge of healthcare kitchen procedures and food service protocol.
• Comprehensive knowledge of safe food handling practices.
• Strong knowledge of principles and procedures for instructing and supervising individuals and small groups.
• Working knowledge of therapeutic diets.
• Knowledge of mathematical computations.
• Ability to motivate others and provide direction to staff.
• Ability to provide outstanding customer service.
• Ability to communicate both verbally and in writing.
• Ability to establish and maintain effective working relationships with coworkers and others.
• Ability to collaborate with others and work effectively in a team environment.
• Ability to work independently with minimal supervision while prioritizing workloads to meet deadlines.
• Ability to react quickly and appropriately to emergency situations and to handle a wide variety of emergencies and unusual events.
• Must be proficient in the use of standard office equipment (facsimile, copy machine, etc.), including a personal computer and common software including Windows, Word, Excel, Outlook and Access.

Supervision: The number of employees supervised is: 2

The position information for each supervised employee is:

Lead Cook Chill Tech

Cook Chill Tech

Minimum qualifications (Education and Experience):

• Associate or Technical degree in food service management, nutrition, or a related field.
• Relevant and recent experience (within 3 years) may substitute for education on a year for year basis.
• Minimum of 1 year experience working as a lead, supervisor, or trainer capacity in food services field.
• Minimum of 3 years' experience in healthcare food services.
• Must have Serv Safe Food Handler certificate or obtain within 6 months of employment.
• Industry recognized Dietary Manager Certification preferred.

Candidates will be evaluated to determine if they meet the minimum qualifications listed above and on the extent to which the application materials show the candidate possess the knowledge, skills, and abilities associated with this position. The selection process may consist of review of application materials (application, resume, cover letter...), physical assessment, job skill test, interview(s), background check and reference checks. Candidates whose application and supporting documentation (cover letter, resume) does not clearly indicate all minimum qualifications are met will not be considered.