Assistant Kitchen Supervisor

Job Description

Job Description

POSITION SUMMARY

 

DEFINITION

Under direction from Director of Food and Nutrition Services , plans, organizes, and supervises the administration of dietary services program at Hemet Global Medical Center and Hemet Recovery Center; and performs other related duties as required.

CLASS CHARACTERISTICS

The incumbent of this one-position class is responsible for the overall supervision of all aspects of the skilled nursing facility and chemical dependency dietary services program including the nutritional services and the preparation, storage, cooking, and serving of food.

POSITION QUALIFICATIONS

Education

Completion of high school or equivalent.

Experience

Minimum 1 year experience in an acute care setting, supervising food service employees. Knowledge of Diet office processes, and special diets. Ability to perform every position on the trayline and train food service workers in processes for performing required tasks according to department policies and procedures.

Licensure/Certification

Possession of a valid Serve Safe Certification or Food Service Certification

 

 

 

 

 

 

 

 

 

KNOWLEDGE & ABILITIES

 

Knowledge of:

 

Food services management.

Concept of nutrition.

Principles, methods, techniques, and equipment used in preparing, cooking, and serving large quantities food in institutional or skilled nursing facility kitchens.

Practices used in the procurement, storage, and inventorying of large quantities of food.

Sanitation and safety regulations and practices.

Principles and methods of menu planning.

Ability to:

Plan, direct, coordinate, and supervise the work of others.

Analyze food service management and personnel problems.

Evaluate alternatives, and devise workable solutions.

Prepare budget requests including cost, food, and material estimates.

Develop creative planning strategies to enhance services and maximize cash flow.

Prepare and maintain records and written reports relating to food services operations.

Comprehend, interpret and apply laws, rules, regulations, policies, and procedures affecting a food services unit in a skilled nursing facility and recovery.

Establish and maintain effective working relationships.