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- 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.
- Directing Others
- Motivating Others
- Decision Quality
- Planning
- Conflict Management
- Composure
- Business Acumen
- Organizational Agility
- Hiring and Staffing
- Time Management
- Administration and Management
- Customer and Personal Service
- Food Production
- Production and Processing
- Public Safety and Security
- Mechanical
- Critical Thinking
- Active Listening
- Active Learning
- Mathematics
- Monitoring
- Reading Comprehension
- Speaking
- Writing
- Coordination
- Instructing
- Social Perceptiveness
- Operation and Control
- Operation Monitoring
- Quality Control Analysis
- Troubleshooting
- Time Management
- Management of Material Resources
- Management of Personnel Resources
- Time Management
- Deductive Reasoning
- Mathematical Reasoning
- Oral Comprehension
- Oral Expression
- Problem Sensitivity
- Number Facility
- Written Comprehension
- Written Expression
- Speech Clarity
- Speech Recognition
- Personal Computer
- Telephone
- Fax Machine
- Printer
- Copy Machine
- Motor Vehicles
- Two-Way Radios
- Kitchen Equipment
- A valid driver's license
- For the past five years, the candidate's driver record must not have record of the following violations: driving under the influence (DUI), reckless driving, license suspension for moving violations, more than 4 moving violations.
food service assistant manager 1 - Spencer, United States - State of Tennessee
Description
Job Information
State of Tennessee Job Information
Opening Date/Time 04/16/2024 12:00AM Central Time Closing Date/Time 04/29/2024 11:59PM Central Time Salary (Monthly) $3, $5,300.00 Salary (Annually) $42, $63,600.00 Job Type Full-Time City, State Location Spencer, TN Department Environment and Conservation
LOCATION OF (1) POSITION TO BE FILLED: DEPARTMENT OF ENVIRONMENT & CONSERVATION, TENNESSEE STATE PARKS DIVISION, FALL CREEK FALLS STATE PARK, VAN BUREN COUNTY
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Qualifications
Education and Experience: Education equivalent to graduation from a standard high school and experience equivalent to substantial (five or more years of) increasingly responsible full-time volume food service work including at least two years of supervisory experience. Substitution of Education for Experience: Additional coursework at an accredited college or university in dietetics, food service systems administration, or other acceptable field may be substituted for the required experience, on a year-for-year basis, there being no substitution for the required two years of supervisory experience. Necessary Special Qualifications: None Examination Method: Education and Experience,100%, for Preferred Service positions.Summary
Summary: Under general supervision, is responsible for supervisory food service work of considerable difficulty; and performs related work as required. Distinguishing Features: An employee in this class supervises staff engaged in volume food service preparation in several assignments such as acting as full assistant manager at an operation preparing a volume of meals per day, supervising all shifts of a relatively large staff engaged in all service activities (little or no cooking) at an operation preparing and serving a very high volume of meals per day, or supervising all shifts of kitchen and related staff at an operation preparing and serving a very high volume of meals per day. This class differs from that of Food Service Assistant Manager 2 in that an incumbent of the latter acts as full assistant manager for all operations at a site preparing and serving a very high through highest volume of meals per day.Responsibilities
Performing Administrative Activities:Competencies
Competencies:Knowledge:
Skills:
Abilities:
Tools & Equipment
TN Driver Standards
State of Tennessee positions that may involve driving responsibilities require candidates to meet the following minimum driver qualifications:
Please include your Driver's License Information under the Licenses and Certifications section of your application.
**Agencies may allow an exception based on other factors.