Assistant Culinary Supervisor - Care Center & Nelson Gables

Knute Nelson   Alexandria, MN   Full-time     Food Service
Posted on September 13, 2024
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|Details| This is the timeframe where you will do remarkable things. Schedule: Full Time | 80 hours per pay period | Flexible schedule

Scope:
  • Assist in the daily supervision of the Dining Services department including the direct supervision of the personnel in food preparation, food distribution, catered events and kitchen sanitation.
  • Ensure proper food preparation, portioning and serving of foods according to cycle menus, standardized recipes and production schedules. Work cooperatively with or without supervision and serves as the lead cook in decisions pertaining to the preparation and service of daily and catered meals. Assists with purchasing of food and supplies, and follows federal, state, and local regulations related to safe food handling and Knute Nelson policies and procedures.
  • Work primarily in the dining room/kitchen area and has frequent contact with staff and residents.
Key Responsibilities:
  • Supervise Personnel - Assists the Culinary Supervisor with the following job functions: interviewing, hiring, training, orientation, evaluation, recognition, and discipline of staff. Provide day-to-day work direction and problem solving as issues or conflicts arise. Assists with regular staff meetings, ongoing employee educational, and development opportunities, which meet regulatory requirements and increase knowledge. Maintain a work environment for employees that is conducive to high productivity and morale. Maintain effective communication systems with employees.
  • Scheduling - In the absence of the Culinary Supervisor, help create weekly employee schedules to ensure production and service coverage for resident population and catering needs within the designated housing community. When necessary request dining services team members to work for absent employees.
  • Purchasing - Utilize online ordering systems to source, verify, and purchase food and supplies within the assigned housing community. Utilize fresh food products as much as possible and communicates quality issues with vendor representatives, and Culinary Supervisor. Monitor declining balance spreadsheet to maintain food and supplies budget for designated housing community. Adhere to purchase from approved vendors as determined by Culinary Supervisor. Assist with receiving food and dining services supplies, verify invoice accuracy, check product quantity, quality, and sign receiving documents.
  • Food Production - Monitor overall daily workflow and assign appropriate preparation to balance daily food production among team members. Follow recipes and assist with recipe modification and development. Follow production schedules based on resident census. Prepare foods using methods that maintain nutrition, flavor, appearance, tenderness, and quality. Prepare foods to meet the special needs of individual residents such as special requests, and alternates in the event of an allergy. Offer and prepare appropriate substitute food items when a resident dislike occurs.
  • Preparing, Storing, Serving Food - Plan production of menus to minimize holding time. Assure safe minimum internal and cooking temperatures are reached for all items. Properly store hot and cold food per regulations. Maintain clean and sanitary kitchen at all times. Assist in cleaning and sanitizing of all types of kitchen equipment and areas including-- dishes, utensils, counters, drawers, shelves, floors, walls, hoods, doors, etc. Sanitize food contact surfaces before, during, and after food preparation. Prepare and check concentration of sanitizers to ensure effectiveness. Monitor temperature records and checklists for holding and storing equipment to maintain safe food at all stages in the flow of food including sanitizing of equipment, dishes and utensils. Report and take immediate and appropriate corrective action if standards are not met. Demonstrate proper glove use, avoids direct hand contact with foods. Wear proper hair restraint when preparing or serving food.
  • Other Duties as Assigned - The duties and responsibilities listed above are representative of the nature and level of work assigned and are not necessarily all inclusive.
Education and Experience Required:
  • Must complete and pass a state required background study.
  • Requires a high school diploma, a minimum of two years of experience working within a kitchen/culinary food service operation, preferably in a healthcare or senior dining, or any equivalent combination of training, education and experience.
  • Completion of a state approved food safety course strongly preferred.
  • The ability to work with a variety of staff and residents with differing values, attitudes, capabilities, and dispositions is essential.
  • This position requires an ability to work effectively as an individual player of the dining services team as well as part of the facility wide team.
  • Able to physically perform the duties required by the position.
  • Required to have the ability to read, write and speak English well enough to communicate with staff, residents and visitors.
Reports To: Culinary Supervisor