Assistant Manager

**TITLE:** Dining Services Manager In Training **DEPARTMENT:** Dining Services **REPORTS TO:** Dining Services Director/Manager **STATUS \& GRADE:** Non\-Exempt (hourly) \_X\_ Non\-Union \_\_\_ **EMPLOYMENT:** Full\-time \_\_\_\_ Reg. Hours: \_\_ per wk **SECTION 2: POSITION SUMMARY.** The Manager In Training (MIT) is able to learn to perform and often performs the job assignments of the dietary aide, cook, and dishwasher positions (see related job descriptions) and, as such, is able to operate, and teach others how to operate, a variety of industrial kitchen equipment. The Manager In Training may perform and lead small groups of line staff in food preparation, serving and clean\-up activities on varying shifts as needed. The Manager In Training must be able to quickly learn policies and procedures, and federal/state requirements such that they may assume the responsibility of and manage and supervise the dietary staff at a single site. The MIT must be able to learn to effectively handle managerial responsibilities as well, including but not limited to; payroll submission; staffing patterns; effective coaching and discipline; purchasing; maintaining inventory and budgeting. The MIT assists in providing leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met. The Manager In Training may assist in training, quality control and in\-servicing of staff. The Manager In Training must conduct themself in a professional manner and help insure that line staff do the same. **SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB.** **JOB FUNCTION** **People Management and Development.** * The MIT assists with orienting dietary staff for the dietary department. * Learns and assists with maintaining proper staffing levels, and, as needed and deemed able by their supervisor, supervises, coordinates and assists in the evaluation of dining services employees in preparing and serving food, and cleaning facilities and utensils in a production kitchen. * All other duties as assigned. Page **1\* of** 6\* **SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB, continued.** **JOB FUNCTION** **Financial Management.** * Learns and assists Account Manager/Director in planning and budgeting. * Learns and assists Account Manager/Director in managing a cost\-effective program. * Learns and assists Account Manager/Director in forecasting and planning the purchase of food, supplies and equipment. * Learns and assists Account Manager/Director in maintaining required records including food production, inventory, income/expense, meal counts and personnel records. * All other duties as assigned. **Customer Service.** * Interacts appropriately with residents, client, other personnel and the public. * Relays feedback from residents to Account Manager with regard to whether food is palatable and attractive to residents. * All other duties as assigned. **Food preparation and Safety.** * Assists in ensuring that established sanitation and safety standards are maintained. * Assists in overseeing and participates in the preparation and serving of food. * Must be able to perform the essential job functions of dietary aide, cook, and dishwasher positions. * All other duties as assigned. **SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE \_**\_ \_ **\_** **QUALIFICATIONS:** � A high school diploma or equivalent is required. Bachelor’s degree preferred. Specialized training in dining services management and nutrition is desirable. Must successfully complete an approved sanitation and safety course. � Two years experience in quantity food production/service and one year personnel supervision is desired. Page **2\* of** 6\* **SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE, continued. \_**\_ \_ **\_** **QUALIFICATIONS, continued:** � Certified Dietary Manager (CDM) participant or certification preferred (or as required by State \& County law – see Certificates below.) � Two years or more related experience. � Must provide a criminal background check. � Must maintain a valid driver’s license. **KNOWLEDGE, SKILLS \& ABILITIES.** **Degree level\*/Area:** Bachelors in related field preferred or two years experience preferred, or any equivalent experience and training that provides the required knowledge, skills and abilities. **Certificates:** **Food Safety Manager or Foodhandler Certification:** Current ServSafe or State certification required as indicated by State / County law. **Or** **CDM / CFPP:** Current Certified Dietary Manager (CDM)/Certified Food Protection Professional (CFPP) required **where participant or certification is required by State** **regulation for long\-term care** which, as of publication of this job description, includes the States listed in the attachment to this job description. **Licenses:** None. ***\* Acceptable minimum equivalent experience in place of degree:*** 2 years. There is no replacement for Federal / State / County required certification(s)/training. The Dining Services MIT must be able to learn and achieve the following: * Skilled in motivating and supervising dining service personnel. * General knowledge and understanding of nutrition. * Ability to interpret a nutrient analysis spreadsheet of patient meals. * Knowledge of dining services program requirements. * Basic computer skills. * Ability to maintain records and complete reports as required, including web\-based reporting. * Written and oral communication skills. * Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures. * An understanding of dining services program finances. Page **3\* of** 6\* **SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE, continued.** **KNOWLEDGE, SKILLS \& ABILITIES, continued.** * Skill in using public relations techniques to promote the dining services program to client and residents. * Ability to interact positively with residents, client and other personnel and the public. Computer software *(please specify):* proficient/or ability to become proficient within first 3 months in using computer and computer software, including but not limited to: E\-mail, Mealtracker, word processing programs including Microsoft Word, spreadsheet software – Excel. Machine operation *(please specify)* Special training: *please refer to dietary* Copier, fax, calculator, computer *training manual* and other office equipment; all standard kitchen equipment from industrial ovens to utensils. Scientific training *(please specify)* Other: *(please specify)*: knowledge of departments and functions; must be fluent in English \- reading, writing, and speaking. Other: *(please specify)* � Must possess basic math skills. � Good communication and interpersonal skills. � Good client/customer service and organizational skills. � Ability to prioritize multiple tasks. � Ability to work effectively with a team. � Ability to work independently as needed to support the group effort. � Ability to exercise independent judgment. **SECTION 4\. MENTAL DEMANDS \& OTHER** **Mental demands and other factors important to successful performance of job tasks** (Mental demands are not only learned mental skills, but also conditions that call for mental discipline.) ***(check all that apply)*** \_x\_ Reading \_x\_ Verbal communication skills \_x\_ Written communication skills \_x\_ Detailed work \_x\_ Stress \- people, deadlines \_x\_ Customer/employee contact \_x\_ Confidentiality \_x\_ Multiple concurrent tasks \_x\_ Frequent interruptions \_x\_ Problem solving \_\_\_ Bilingual \_x\_ Interpersonal skills \_x\_ Analytical ability \_x\_ Dexterity \_x\_ Time management skills \_x\_ Other: \_Social perceptiveness; leadership and organizational skills. Page **4\* of** 6\* **WORKING ENVIRONMENT:** The work is performed in a well\-lit and well\-ventilated facility with a wide variety of people with differing functions, personalities and abilities. The noise level is usually moderately quiet. Exposed to physical and emotional disabilities of the aged, which may include combative residents. Exposed to odors. Must be on constant alert for possible injuries to patients. Exposed to sharp objects and hazardous materials. Must be able to work around food and/or cleaning products. **Exposures to infectious diseases are possible. Employees who are immune\-suppressed** **should be aware of the potential hazards**. **SECTION 5\. PHYSICAL SPECIFICATIONS.** The work requires routine walking, standing, bending and sitting. **JOB CHECK IF PERCENT OTHER JOB INFORMATION** **DEMAND APPLY OF TIME** *Frequent \- Occasional \- Rarely, to perform . . .* Standing/Walking \_x\_\_\_\_ \_\_\_85\_\_\_% all the time, except on breaks\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Sitting \_\_\_\_x\_\_\_\_ \_\_\_ 15\_\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- Lifting \_\_\_\_ x \_\_\_\_ \_\_\_\_10\_\_% to lift inventory \- max. wt. of 50 lbs. Carrying \_\_\_\_ x \_\_\_\_ \_\_\_ 15\_\_% to carry inventory \- max. wt.of 50 lbs. Pushing \_\_\_\_ x \_\_\_\_ \_\_\_\_10\_\_% to push food truck \- max. wt. of 50 lbs. Pulling \_\_\_\_ x\_\_\_\_ \_\_\_\_10\_\_% to pull food truck \- max. wt. of 50 lbs. Climbing \_\_\_\_ x\_\_\_\_ \_\_\_\_2\_\_\_% to retrieve inventory or food product. May be required more often if facility is more than one story (stairs). Balancing \_\_\_\_ x\_\_\_\_ \_\_\_\_10\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Stooping \_\_\_\_x\_\_\_\_ \_\_\_\_2\_\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Kneeling \_\_\_\_ x\_\_\_\_ \_\_\_\_1 \_\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Bending x 7\_\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Crouching \_\_\_\_x\_\_\_\_ \_\_\_\_1\_\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Crawling \_\_\_\_ x\_\_\_\_ \_\_\_\_\_\_\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Reaching \_\_\_\_x\_\_\_\_ \_\_\_\_10\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Handling \_\_\_\_x\_\_\_\_ \_\_\_\_20\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Twisting \_\_\_\_x\_\_\_\_ \_\_\_\_2\_\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Taste/Smell \_\_\_\_x\_\_\_ to determine food quality \& palatability. **EXPOSURE SPECIFICATIONS:** **JOB DEMAND CHECK IF JOB DEMAND CHECK IF** **APPLY APPLY** Organic solvents \_\_\_\_\_\_ Noise \_\_\_\_\_ Dangerous, moving machinery \_\_X\_\_\_ Solitary Work \_\_\_\_\_ Toxic conditions \_\_\_\_\_\_ Work at rapid pace X at times Poor ventilation \_\_X\_\_\_ *OTHER:* \_during meal time it is noisy\_\_ Temperature Variance \_\_\_X\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ From \_20\_ to \_100\+\_ degrees Fahrenheit \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Page **5\* of** 6\* **SECTION 5\. PHYSICAL SPECIFICATIONS, continued.** **AUDIO/VISUAL:** **JOB DEMAND CHECK IF APPLY JOB DEMAND CHECK IF APPLY** Sight \_\_X\_\_ Color Vision \_\_X\_\_ Near Vision \_\_X\_\_ Far Vision \_\_X\_\_ Depth Perception \_\_X\_\_ Peripheral Vision \_\_X\_\_ Speaking \_\_X\_\_ Hearing \_\_X\_\_ Ability to adjust focus \_\_X\_\_ **OTHER:** **ISSUE: CHECK IF APPLY DESCRIBE** Access to CONFIDENTIAL information \_\_X\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Access/handle Company funds \_\_X\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Ability to communicate fluently in English \_\_X\_ to communicate w/residents, employees, clients, etc. **DISCLAIMER: This job description is not an employment agreement or contract. The** **above information indicates the general nature and level of work performed by employees** **within this classification. It is not a comprehensive inventory of duties and/or** **responsibilities. Management has the exclusive right to alter the scope of work within the** **framework of this job description at any time without prior notice.** **Can you meet the essential functions, physical, mental and other specifications of this job?** * \* ***Check one*: I can \_\_\_\_\_. I cannot \_\_\_\_\_. If *cannot*, please discuss. Write on back of this** **form if necessary. All employees are held to the 90\-day introductory period and the** **performance standards for any function that they have indicated they are able to perform** **with or without a reasonable accommodation. HCSG reserves the right to ask for written** **verification by a healthcare provider.** \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ **Print Employee Name Employee Signature Date** \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ **Print Supervisor Name Supervisor Signature Date** *If Applicable:* \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ **Physician Signature Print Name Date** Page **6\* of** 6\* Job Type: Full\-time Pay: From $18\.00 per hour Benefits: * Dental insurance * Health insurance * Life insurance * Paid time off * Vision insurance Schedule: * 10 hour shift * 8 hour shift Work Location: In person