Associate Food Services Director - Higher Ed. manages one or several areas of institutional food service and resources. Implements and maintains food service policies in dining halls. Being an Associate Food Services Director - Higher Ed. coordinates work schedules to ensure appropriate staffing levels and may be responsible for purchasing supplies. May also plan and coordinate special theme events. Additionally, Associate Food Services Director - Higher Ed. may require a bachelor's degree. Typically reports to a food service director. The Associate Food Services Director - Higher Ed. manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. Extensive knowledge of department processes. To be an Associate Food Services Director - Higher Ed. typically requires 5 years experience in the related area as an individual contributor. 1 to 3 years supervisory experience may be required. (Copyright 2024 Salary.com)
GENERAL SUMMARY:
Under the general supervision of the Director of Dietary Services, the Assistant Director of Food Service is primarily responsible for the department’s day-to-day operations. These responsibilities include menu planning, clinical and clerical duties associated with nutrition management , monitoring the preparation and serving of food to patients, cafeteria and special function areas as well as assuring compliance with standards of practice and regulatory requirements for budgeting, purchasing, sanitation, safety, staffing and staff development.
The Assistant Director of Food Service must be able to demonstrate the knowledge and skills necessary to provide care appropriate to the age of the patients served by his/her department –adolescent through geriatric. The Assistant Director of Food Service must demonstrate knowledge of the principles of growth and development over the life span; possess the ability to assess data reflective of the patient's status; interpret the appropriate information needed to identify each patient's requirements relative to their age-specific needs; and to provide the care needed as described in the Food Service Department's policies and procedures.
Type of supervision exercised: full. Jobs reporting to this position: Food Service Managers, Supervisors, Cooks, Cold Food Preparation Staff, Food Service Workers.
EDUCATION:
High School Diploma required.
Bachelor’s degree with a major in Foods and Nutrition or Food Service Administration preferred.
CDM required.
WORK EXPERIENCE:
Minimum of eight (8) years experience in Dietetics and Administration, including five (5) years of which are Long Term Care management specific.
SPECIAL EMPLOYMENT REQUIREMENTS:
Must have good knowledge on use and care of food service related equipment.
Good verbal and written communication skills and interpersonal skills required for effective communication with staff, management, patients, and external agencies.
Good leadership skills required.
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