Dietary Assistant Manager

Terrace of Jacksonville•Jacksonville, FL

26d

About The Position

The Dietary Assistant Manager oversees food preparation and the food service department under the general supervision of the Food Service Director. The role is responsible for maintaining food quality, portion control, menu compliance, sanitation, and safe, timely meal production for patients or residents and personnel. The Dietary Assistant Manager supervises cooks and dietary aides, supports ordering and inventory, and acts as Food Service Director when the Director is not at the facility. The position also includes ongoing training to prepare as a potential replacement for the Food Service Director. The manager conducts a kitchen walkthrough, sanitation audit, and general inspection during the first hour of the shift, addresses issues, and completes a checklist for review with the Dietary Director by 9:30 a.m. The role reviews daily meal production and food preparation, ensures hallway menus are posted by the specified deadline, and conducts production meetings with cooks on Mondays and Thursdays. The manager follows facility break schedules and must take smoke breaks only during allotted breaks. Work takes place in a clean, well-lit, well-ventilated kitchen. The position involves exposure to heat around stoves and ovens, temperature changes when entering or leaving refrigerated and freezer areas, and wet or slippery floors. Physical demands include standing and walking short distances for most of the workday, stooping, and lifting kitchen equipment.

Requirements

Be able to read, write, make simple calculations, and follow oral or written directions.
Have formal and on-the-job training in food preparation and cooking; estimating food quantities; requisitioning and storing food and supplies; general kitchen management; and sanitation and safety principles for handling food and equipment.
Have two to three years of training and experience in quantity food preparation.
Be thoroughly familiar with foods and methods of preparation, including proper methods and cooking temperatures for the best utilization and yield of meat and other foods.
Know how to time vegetable cooking to preserve nutritional quality, flavor, and appearance.
Know and consistently follow sanitation standards.
Be able to supervise and work cooperatively with others.
Be mentally alert, accurate in measurements, and sufficiently dexterous to handle food and equipment efficiently and safely.
Be able to exercise judgment and initiative in delegating duties and maintaining efficient standards.
Have general computer knowledge and the ability to learn specialized software.
Be able to stand and walk short distances for most of the workday, stoop, and lift kitchen equipment.
Be able to withstand heat around stoves and ovens and temperature changes when entering or leaving refrigerated or freezer areas; exercise caution on wet and slippery floors.

Responsibilities

Conduct a kitchen walkthrough, sanitation audit, and general inspection within the first hour of the shift; correct issues and complete the checklist for review with the Dietary Director by 9:30 a.m.
Review daily meal production and food preparation with cooks and dietary aides, address problems promptly, and coordinate necessary menu changes.
Conduct kitchen inventories and place food and supply orders on time while adhering to departmental budget, menu requirements, and diet spreadsheets.
Hold production meetings with cooks every Monday and Thursday to review menu items, recipes, and inventories.
Supervise the Dietary department, including cooks and dietary aides.
Ensure hallway daily menus are posted the evening before after dinner or by 7 a.m. before breakfast service.
Follow facility break schedules; take smoking breaks only during allotted breaks.
Oversee food preparation in sufficient quantities and in time to meet service schedules, following sanitary food-handling practices.
Maintain food quality, standardized recipes, portion control, and efficient use of food to prevent waste.
Pull stock for production and inventory stock weekly or as needed for ordering.
Act as Food Service Director when the Director is not at the facility and participate in ongoing training as a potential replacement.
Train new employees in all aspects of food services.
Oversee preparation of menu items for patients or residents and personnel using standardized recipes and portion sizes; taste prepared food.
Estimate food requirements, control serving portions, apportion food according to yield, and minimize waste and leftovers.
Instruct and supervise kitchen workers involved in food preparation.
Check equipment and cooking areas regularly to ensure safety and sanitation requirements are met; report repair and maintenance needs to the Director of Maintenance when the Director is absent.
Follow provided menus, making changes only when necessary with the Food Service Director.
Ensure food usage and temperatures are recorded accurately each day.
Assist with ordering and receiving food and supplies and with scheduling food service staff.
Maintain a clean and sanitary kitchen.
Perform other duties as assigned.