Position: Assistant Food Service Director
Location: Renville, MN
Salary: $42k - $48K

The Assistant Food Service Director (AFSD) is responsible for:
The efficient operation of meal preparation for residents
All food safety in kitchen operations while supervising resident workers in preparation of meals
Properly handle shortages or damages for orders within company and facility policy
Caring for and maintaining any on-site products and keeping the work areas clean; including assisting in maintaining equipment necessary to carry out the meal preparation functions at assigned facility
Act as liaison with facility staff and residents on a day-to-day basis and will assist with and/or cover duties while the Food Service Director (FSD) is not available

Summary of essential job functions
Always maintains professional conduct
Adheres to safety policies and procedures including proper food safety and sanitation
Ensure that all facility security regulations and procedures are adhered to by all company staff on site
Responsive to resident’s individual dietary and cultural needs
Willing to attend such training sessions that are deemed necessary by line management
Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc
Cook and prepare a variety of food according to healthcare guidelines and standardized recipes
Sets up workstation with all needed ingredients and equipment
Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items
Work closely with operations manager to plan menus
Safely utilizes a variety of utensils including knifes
Operates equipment such as ovens, stoves, slicers, mixers, etc.
Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods
Arranges, garnishes, and portions food according to established guidelines
Properly stores food by adhering to food safety policies and procedures
Cleans and sanitizes work areas, equipment, and utensils
Follows all work and food safety rules and procedures
Notifies manager of any quality or quantity issues/comments related to supplies
Checks quality and quantity of food being prepared
Cleans product space and prep area according health department standards
Carry out duties as assigned by company management.

Minimum requirements
Have the ability to work in a secure corrections environment
At least 1 year experience as a cook or food service setting (preferred)
Ability to work independently with limited supervision required
Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage
Must be able to obtain food safety certifications
Demonstrates basic math and county skills
Able to read, write, and effectively communicate