Food Service Assistant Manager 1 - 05252023-46262

• Prepares and maintains all required food service records as required by policy and procedure.

• Directs subordinate staff relative to their job performance requirements.

• Coaches other staff and offenders to develop their personal skills and capabilities in food service operations.

• Utilizes a computer to process payroll, performance evaluations, and purchase/work orders.

• Maintains food service records and reports as required by policy and procedure.

• Maintains staff employment files and records as required by policy and procedure.

• Takes corrective action if food sanitation and safety guidelines are not being met.

• Participates in employee hiring process, as required.

• Mentors and/or assists in training of new staff and workers.

• Communicates effectively with others to resolve conflicts quickly and effectively.

• Interacts in a positive manner with other staff members and fellow employees to foster and maintain a harmonious working environment.

• Encourages teamwork and cooperation among all persons involved in food service operations.

• Promptly takes action to resolve problems and settle disputes.

• Checks food and product inventory levels against use and production reports to detect and prevent loss and waste.

• Checks staff’s work schedules and hours relative to work requirements to meet production needs and to assist in controlling overtime costs.

• Compiles daily meal counts for school nutrition program reimbursements and other production monitoring processes and reports.

• Monitors all personnel and staff in the food preparation areas to ensure that they meet food sanitation standards.

• Ensures that food quality and consistency meets required guidelines and is appropriate for serving.

• Cooperates with others to meet work assignments.

• Attends and participates in all required in-service and pre-service training related to applying new knowledge to their job requirements.

• Effectively communicates with other staff, supervisors, and offenders concerning events, activities, and policies related to food service operations to promote effective completion of work requirements and tasks.

• Coordinates the work of staff on assigned shifts in order to accomplish food preparation requirements.

• Inspects tools and equipment for safety and proper operation in order to take corrective action if needed.

• Performs inspections of chemical storage for proper storage of contents and safety, as needed.

• Schedules offender's food service activities, sanitation, and food processes.

• Prioritizes and schedules daily, weekly, and monthly personal work activities.

• Monitors daily, weekly, and monthly sanitation processes and procedures.

• Monitors work schedules to ensure adequate staff for food preparation.

• Reviews temperatures during the food preparation processes and in storage areas.

• Monitors inventory and use of hazardous materials used in food preparation areas.

• Monitors portion control during food service to ensure guidelines are being followed.

• Estimates the amount of product needed to meet food production needs.

• Estimates the time and special staff requirements needed for food preparation and food delivery for special

• Events.

• Instructs offenders about work requirements for assigned duties in order to meet requirements set by policy and procedures.

• Required to stand for long periods of time to monitor food service lines.

• Reviews food stocks and inventory to ensure master and diet menus can be met for meals.

• Checks population and location counts for meal breakdown and modified diets.

• Reviews production sheets to ensure accurate portion sizes are being served.

• Identifies problems relative to food production that need to be communicated to immediate food supervisors.

• Responds appropriately when personal assistance is needed.

• Operates State owned equipment in the conduct of work.

Knowledge: