Assistant Manager - Camden, United States - Whitsons Culinary Group

Whitsons Culinary Group

Verified Company

Camden, United States

3 weeks ago

Posted by:

Mark Lane

beBee recruiter

Description

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:

Assist in the maintenance of systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies
Manages program within all budgetary guidelines established by GM, DM and Whitsons.
Assist in the Motivation, training, and managing subordinate Team Members.
Assists in determining the necessary tools for the team to perform at satisfactory level.
Act as client liaison and Manager when FSD is not on premises.
Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies.
Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection.
Participates with GM in budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components.
Understand and implement requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained.
Assist in supervision and coordination of all production, merchandising, quality and cost control, labor management and Team Member training.
Recruits, hires, develop and retain team using Company required systems, procedures and policies.
Assists with recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards.
Understands and monitors with GM, all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service.
Assists GM in all purchasing and utilization of government commodities including processed goods.
Helps prepares location for internal QA audit by using the "Check Yes" tools.

ADDITIONAL DUTIES AND RESPONSIBILITIES:

Ensures marketing, merchandising in place effectually and current at all times.
Participate with GM in monthly or bimonthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client.
Performs additional duties as assigned by GM from time to time.
Must spend 80% of workday in the schools observing and supporting team.
Learn and adhere to all company and district policies and ensure that entire team understands and follows them.

Requirements:

REQUIRED QUALIFICATIONS AND COMPETENCIES:

Education:

Bachelor's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR
Bachelors degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR
Associates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience. OR
High School diploma or GED AND at least Five (5) years experience in school nutrition programs.

Certifications:
ServSafe Mandatory

Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances.

Computer Skills:

Able to learn new programs easily and quickly.

Other Qualifications, Experience and Competencies:

3 years experience in Food Service Management as a Manager/Director required.
Minimum 1 year experience in K12 programs required. Strong interest in school nutrition program development.
Culinary background is required
Must have a passion and an interest in food
Working knowledge of cooking procedures and recipe adherence and scaling.
Must have demonstrated experience developing talent and managing multiple priorities
Must be able to use "critical thinking" skills in order to resolve problems or would result in improving program overall.
Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff.
Must possess excellent time management and organizational skills

PHYSICAL DEMANDS OF THE JOB:

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear
Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and