Job Description


Homer, AK

Full Time

Work Hours: Salary

10/18/2022

Position Purpose:  The Assistant Food Services Manager is responsible for assisting the Food Services Manager with managing the staff and operations of the Nutrition Services Department.
 
Nature and Scope:  The Assistant Food Services Manager position is a leadership position in an institutional kitchen environment.  The Assistant Food Services Manager reports to the Food Services Manager. 
 
Environment:  The South Peninsula Hospital is a 22 bed acute care and 25 bed Long Term Care health facility located at the southern end of the Kenai Peninsula.  The Assistant Kitchen Manager is exposed to food, grease, steam, water, detergents and other cleaning chemicals, heat, cold, and noise.  There are risks to cuts, falls, burns, back injury due to lifting, and frequent temperature changes.  This position requires working rotating shifts which include weekends, holidays, early and late shifts when needed.
 
Subordinate Activities: The Assistant Food Services Manager is responsible for assisting in the supervision of kitchen staff at the direction of the Food Services Manager
 
Contacts: The Assitant Food Services Manager is in frequent contact with other hospital employees, including medical staff.  Other contacts include patients, their family members and visitors, and sales personnel.  Every effort should be made to project a professional, positive and friendly image when communicating with these individuals.
 
Essential Accountabilities:
  1. Responsible for creating a team-centered work environment, collaborating with dietician(s) on all meals related to residents, patients, guests and the meals’ proper nutrition.
  2. Leading and mentoring kitchen staff, having a high level of customer service to both internal and external customers and communication skills.
  3. Creating menus with nutritional considerations, including acting as chef for preparation of meals.
  4. Assisting in the daily operations of the department, including acting as Manager on duty in absence of Food Services Manager.
  5. Inventory management and control, and inspects kitchen for cleanliness. 
  6. Creating and updating product guides.
  7. Must be able to learn and effectively operate all equipment within the dietary department.
  8. Must be available to work all shifts when needed and be able to perform the duties of all positions in the department.
  9. Performs annual inventory, monthly statistical counts and assists manager with maintenance service/repair requests when equipment needs work
 
Knowledge and Experience:
  1. Must be at least eighteen years of age.
  2. Must posses a high school diploma or GED
  3. Must have at least 2-years of experience in quantity food production, including helping create menus with nutritional considerations.
  4. Must posses a Certified ServSafe Management certificate or be able to obtain within 6-months.
  5. Must have food service experience in a healthcare environment.
  6. Must have experience supervising/managing teams effectively.
  7. Must have experience with purchasing and financial management of kitchen funds.
  8. Experience conducting inventory is required.
  9. Must have a high level of computer competency, particularly with the Microsoft Office Suite
  10. Experience using Evident software is strongly preferred.
  11. Thorough knowledge of food safety, sanitation procedures, and healthcare food service regulations is required.
 
 
Safety Accountabilities:
  1. Performs all job functions in a safe manner.
  2. Identifies safety hazards in the department and the work place.
  3. Reports all personal on the job injuries per the hospital Employee Injury Policy.  All reports must be made immediately.

    GENERAL ACCOUNTABILITIES:
      1.       Meets SPH requirements for treatment of all persons.  Treats all residents with dignity and follows established                    policies and procedures to preserve the resident's right to privacy and confidentiality.  Exhibits a caring attitude                  to residents, coworkers and visitors, including working cooperatively with others for a positive work                                 environment and team building atmosphere.      
      2.       Complies with facility attendance policies/procedures/meets attendance requirements of job.
      3.     Participates in self-growth opportunities/requirements and participates in in-services & meetings per
              department and facility policy.
      4.       Requests help and/or guidance as necessary in order to safely perform assigned duties.
      5.       Conforms to departmental dress standards, maintains good personal hygiene.
      6.       Plans and organizes work activity to complete scheduled assignments on time.
      7.       Completes an acceptable work load, accepts additional tasks willingly.
      8.       Takes appropriate 15 minutes for breaks and 30 minutes for lunch.
      9.       Takes no more than 4-7 sick days per year, except for extended illness/injury.
     10.     Understands and follows the chain of command in dealing with problems/concerns.
     11.     Is familiar with facility policies & procedures, including fire evacuation and disaster plans.
     12.     Deals with interpersonal conflict in healthy, positive manner.
     13.     Completes Occurrence and other reports per facility policy.
     14.     Demonstrates knowledge and practice of Standard Precautions for prevention of spread of disease.

Application Instructions

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