Assistant Food Service Director - Senior Services

Overview

Date Posted:
4/23/2018
Location:
A6740 - Seniors Food Service
Address:
Valley Services, Inc - A6740 - Seniors Food Service
City:
DOTHAN
State:
AL
Country:
United States of America
Category:
Food Service Management

Description

 

POSITION SUMMARY

The Assistant Food Service Director directs the foodservice department while ensuring that Valley's vision, goals and objectives are met based on client and contractual obligations. This employee ensures that quality nutritional care, high quality food products, and services are provided to all customers and patients while maintaining the standards of Valley Services and all regulatory agencies which affect the facility. The Assistant Food Service Director will perform all functions of the Director of Food and Nutrition Services in his or her absence.

JOB QUALIFICATIONS

Education/Experience:

A High School Diploma, culinary certification or equivalent and two (2) years of experience in food service management required. Must have computer experience using Microsoft Office software (Word & Excel), including the use of internet and electronic mail systems. Experience in menu development, catering, and production management preferred. Knowledge of merchandizing techniques and “special events” within a food service setting preferred. ServSafe Certification required.

Preference: College degree in food service management, nutrition science, dietetics, business, or related field preferred.

  • Must have excellent written and verbal communications skills to communicate with educational levels, including team members, customers and employees
  • Must have the ability to read, write, and understand instructions, policies, and other communications
  • Must have the ability to make judgment concerning the interpretation of policies and procedures that will affect employees
  • Must have a strong knowledge and experience using Microsoft Excel for reports and analysis
  • Must have knowledge of proper sanitation and food handling
  • Must have the ability to direct employees to meet the goals and objectives of the unit
  • Must have the ability to perform all types of mathematical functions and measure numbers, proportions and quantities of food products
  • Must have a strong knowledge in expense management, financial planning, and strategic planning

PHYSICAL AND MENTAL EFFORTS

Physical:

Physical demand level is light with 40 pounds being demanded occasionally. Intermittent sitting and standing with wide freedom of movement. Occasional lifting, bending, stooping, pushing and pulling. Some travel by vehicle or air, including overnight, may be required.

Mental:

Works with minimal supervision. Concentrates for long periods of time with attention to detail. Takes independent action and makes decisions. Uses discretion and maintains confidentiality concerning employees, clients, customers, patients, and/or other company business. Meets multiple deadlines and schedules.

ENVIRONMENTAL AND WORKING CONDITIONS

Environment is a production kitchen/cafeteria facility. Interacts with employees on a daily basis. Works to flexible hours as needed. Works most of the workday indoors; however, sudden and extreme changes in temperatures may occur.

POSITION RELATIONSHIPS:

The Assistant Food Service Director reports directly to the Director of Food and Nutrition Services of the unit and indirectly to the applicable District Manager. May have supervision of assigned unit employees and will have direct supervision of all unit employees in the absence of the Director of Food and Nutrition Services.

Minimum Requirements

 

ESSENTIAL FUNCTIONS / STANDARDS OF PERFORMANCE:

The position functions and duties described below may not be the only requirements of the position.  It may be necessary to follow other instructions or perform other related duties required by Valley Services, Inc.

  • Assists the Food Service Director to oversee the procurement, production and delivery  food to all customers
  • Assists the Food Service Director with preparing weekly financial data such as  inventories, processing invoices, meal recaps and shortages, physical inventory and petty cash reports
  • Assists the Food Service Director with meeting targeted profit objectives (CFO) for account as indicated in annual budget
  • Assists with the management of  unit personnel
  • Assists the Food Service Director with monthly meetings and in-service trainings

The statements herein are intended to describe the general nature and level of work being performed and are subject to change at the discretion of the employer. 

Valley Services Inc. is an Equal Opportunity Employer


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