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Food Service Manager IV
3 months ago
Food Service Manager IV
The ASH Food Service Manager IV works a variable eight hour shift at Austin State Hospital (ASH) Central Kitchen under the general supervision of the Director of Food Service at AuSSLC working as the Lead Manager. He/she plans, assigns and supervises the work of preparing, cooking and portioning of food for regular, therapeutic and texture modified diets in central kitchen at ASH. Inspects foods for quality, quantity, texture, taste and appearance. Supervises the sanitation of central kitchen and ensures federal, state and HACCP procedures are followed. Ensures safety procedures and practices for kitchen and food service work are followed. Supervises assigned personnel. Responsible for keeping various records of kitchen activities. Assists in the development of policies and procedures pertaining to area assigned to. Responsible for sharing responsibility with the other Managers in assuring that the Food Service Department is running smoothly. Ensures compliance with quality, quantity and timeliness of work standards. Other duties as assigned include but are not limited to actively participating and/or serving in a supporting role to meet the agency’s obligations for disaster response and/or recovery or Continuity of Operations (COOP) activation. Such participation may require an alternate shift pattern assignment and/or location. Essential Job Functions:
Attends work on a regular and predictable schedule in accordance with agency leave policy and performs other duties as assigned.
Coordinates the management of the Food Service Department at ASH to meet the needs of the patients at ASH.
Supervises and monitors daily activities of assigned personnel following HHSC Guidelines assuring the service area is running smoothly. (50%)
Coordinates the food safety program (HACCP) for the ASH food service unit. Supervises and inspects the sanitation of central kitchen and the satellite areas to ensure federal, state and HACCP procedures are followed.
Completing work orders properly and promptly, compliling data on work orders ot find solutions to recurring problems.
Suggests and implements changes in the service and production area, recognizing and correcting trends, as needed.
Participates in the selection of Food Service Personnel, as needed.
Participates in training and instruction of Food Service Personnel.
Inspects food and supplies received as necessary to ensure quality and quantity.
Follows Training Accountability Protocol.
Other duties as assigned include but are not limitd to actively participating and/or serving in a supporting role to meet the agency's oblictions for disaster respone and/or recovery or Continuity of Operations (COOP) activation. Such participation may require an alternate shift pattern assignment and/or locations.
Knowledge Skills Abilities:
Knowledge of principles and practices of personnel management and supervision of personnel.
Knowledge of training of food service personnel.
Knowledge of methods, procedures and techniques of preparing, serving and storing foods in large quantities.
Knowledge of methods, procedures and techniques of preparing, serving and storing therapeutic and modified texture diets in large quanitities.
Knowledge of materials, equipment, and appliances used in quantity food preparation and service.
Knowledge of sanitation regulations including federal, state and HACCP procedures.
Knowledge of safety procedures for kitchen work in institutions.
Ability to plan, organize, direct and supervise the daily tasks of a institutional food service production area.
Ability to lift and move light to heavy objects (up to 25 lbs.) as appropriate safely.
Able to operate all kitchen equipment efficiently and safely.
Able to perform arithmetical calculations with speed and accuracy.
Ability to identify problems and find solutions to those problems.
Ability to work competently under pressure meeting deadlines.
Ability to work independently.
Ability to understand and follow oral and written directions.
Ability to express oneself effectively and in a professional manner, communicating information clearly and effectively.
Ability to establish and maintain cooperative working relationships with food service staff, direct care staff, clients and others.
Demonstrates decision making skills.
Demonstrates computer skills or ability/commitment to learn to an acceptable level of competency.
