FOOD SERVICE ASSISTANT MANAGER 1 - 08102023-48828
Louisville, TN Louisville, TN Full-time Full-time $42,504 - $63,600 a year $42,504 - $63,600 a year 2 days ago 2 days ago 2 days ago Job Information State of Tennessee Job Information Opening Date/Time Thur 08/10/2023 12:
00AM Central Time Closing Date/Time Wed 08/23/2023 11:
59PM Central Time Salary (Monthly) $3,542.
00 - $5,300.
00 Salary (Annually) $42,504.
00 - $63,600.
00 Job Type Full-Time City, State Location Louisville, TN Department Military LOCATION OF (1) POSITION(S) TO BE FILLED:
DEPARTMENT OF MILITARY, AIR NATIONAL GUARD DIVISION, BLOUNT COUNTY 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.
For Executive Service positions, Minimum Qualifications, Necessary Special Qualifications, and Examination Method are determined by the appointing authority.
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:
Prepares and maintains all required food service records as required by policy and procedure.
Guiding, Directing, and Motivating Subordinates:
Directs subordinate staff relative to their job performance requirements.
Coaching and Developing Others:
Coaches other staff and offenders to develop their personal skills and capabilities in food service operations.
Interacting with Computers:
Utilizes a computer to process payroll, performance evaluations, and purchase/work orders.
Documenting/Recording Information:
Maintains food service records and reports as required by policy and procedure.
Maintains staff employment files and records as required by policy and procedure.
Making Decisions and Solving Problems:
Takes corrective action if food sanitation and safety guidelines are not being met.
Staffing Organizational Units:
Participates in employee hiring process, as required.
Training and Teaching Others:
Mentors and/or assists in training of new staff and workers.
Establishing and Maintaining Interpersonal Relationships:
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.
Developing and Building Teams:
Encourages teamwork and cooperation among all persons involved in food service operations.
Resolving Conflicts and Negotiating with Others:
Promptly takes action to resolve problems and settle disputes.
Processing Information:
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.
Judging the Qualities of Things, Services, or People:
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.
Updating and Using Relevant Knowledge:
Attends and participates in all required in-service and pre-service training related to applying new knowledge to their job requirements.
Communicating with Supervisors, Peers, or Subordinates:
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.
Coordinating the Work and Activities of Others:
Coordinates the work of staff on assigned shifts in order to accomplish food preparation requirements.
Inspecting Equipment, Structures, or Material:
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.
Organizing, Planning, and Prioritizing Work:
Schedules offender's food service activities, sanitation, and food processes.
Prioritizes and schedules daily, weekly, and monthly personal work activities.
Monitor Processes, Materials, or Surroundings:
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.
Estimating the Quantifiable Characteristics of Products, Events, or Information:
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.
Interpreting the Meaning of Information for Others:
Instructs offenders about work requirements for assigned duties in order to meet requirements set by policy and procedures.
Performing General Physical Activities:
Required to stand for long periods of time to monitor food service lines.
Getting Information:
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.
Identifying Objects, Actions, and Events:
Identifies problems relative to food production that need to be communicated to immediate food supervisors.
Assisting and Caring for Others:
Responds appropriately when personal assistance is needed.
Operating Vehicles, Mechanized Devices, or Equipment:
Operates State owned equipment in the conduct of work.
Competencies Competencies:
Directing Others Motivating Others Decision Quality Planning Conflict Management Composure Business Acumen Organizational Agility Hiring and Staffing Time Management Knowledge:
Administration and Management Customer and Personal Service Food Production Production and Processing Public Safety and Security Mechanical Skills:
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 Abilities:
Deductive Reasoning Mathematical Reasoning Oral Comprehension Oral Expression Problem Sensitivity Number Facility Written Comprehension Written Expression Speech Clarity Speech Recognition Tools & Equipment Personal Computer Telephone Fax Machine Printer Copy Machine Motor Vehicles Two-Way Radios Kitchen Equipment TN Driver Standards State of Tennessee positions that may involve driving responsibilities require candidates to meet the following minimum driver
Qualifications:
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.
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.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
00AM Central Time Closing Date/Time Wed 08/23/2023 11:
59PM Central Time Salary (Monthly) $3,542.
00 - $5,300.
00 Salary (Annually) $42,504.
00 - $63,600.
00 Job Type Full-Time City, State Location Louisville, TN Department Military LOCATION OF (1) POSITION(S) TO BE FILLED:
DEPARTMENT OF MILITARY, AIR NATIONAL GUARD DIVISION, BLOUNT COUNTY 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.
For Executive Service positions, Minimum Qualifications, Necessary Special Qualifications, and Examination Method are determined by the appointing authority.
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:
Prepares and maintains all required food service records as required by policy and procedure.
Guiding, Directing, and Motivating Subordinates:
Directs subordinate staff relative to their job performance requirements.
Coaching and Developing Others:
Coaches other staff and offenders to develop their personal skills and capabilities in food service operations.
Interacting with Computers:
Utilizes a computer to process payroll, performance evaluations, and purchase/work orders.
Documenting/Recording Information:
Maintains food service records and reports as required by policy and procedure.
Maintains staff employment files and records as required by policy and procedure.
Making Decisions and Solving Problems:
Takes corrective action if food sanitation and safety guidelines are not being met.
Staffing Organizational Units:
Participates in employee hiring process, as required.
Training and Teaching Others:
Mentors and/or assists in training of new staff and workers.
Establishing and Maintaining Interpersonal Relationships:
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.
Developing and Building Teams:
Encourages teamwork and cooperation among all persons involved in food service operations.
Resolving Conflicts and Negotiating with Others:
Promptly takes action to resolve problems and settle disputes.
Processing Information:
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.
Judging the Qualities of Things, Services, or People:
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.
Updating and Using Relevant Knowledge:
Attends and participates in all required in-service and pre-service training related to applying new knowledge to their job requirements.
Communicating with Supervisors, Peers, or Subordinates:
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.
Coordinating the Work and Activities of Others:
Coordinates the work of staff on assigned shifts in order to accomplish food preparation requirements.
Inspecting Equipment, Structures, or Material:
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.
Organizing, Planning, and Prioritizing Work:
Schedules offender's food service activities, sanitation, and food processes.
Prioritizes and schedules daily, weekly, and monthly personal work activities.
Monitor Processes, Materials, or Surroundings:
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.
Estimating the Quantifiable Characteristics of Products, Events, or Information:
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.
Interpreting the Meaning of Information for Others:
Instructs offenders about work requirements for assigned duties in order to meet requirements set by policy and procedures.
Performing General Physical Activities:
Required to stand for long periods of time to monitor food service lines.
Getting Information:
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.
Identifying Objects, Actions, and Events:
Identifies problems relative to food production that need to be communicated to immediate food supervisors.
Assisting and Caring for Others:
Responds appropriately when personal assistance is needed.
Operating Vehicles, Mechanized Devices, or Equipment:
Operates State owned equipment in the conduct of work.
Competencies Competencies:
Directing Others Motivating Others Decision Quality Planning Conflict Management Composure Business Acumen Organizational Agility Hiring and Staffing Time Management Knowledge:
Administration and Management Customer and Personal Service Food Production Production and Processing Public Safety and Security Mechanical Skills:
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 Abilities:
Deductive Reasoning Mathematical Reasoning Oral Comprehension Oral Expression Problem Sensitivity Number Facility Written Comprehension Written Expression Speech Clarity Speech Recognition Tools & Equipment Personal Computer Telephone Fax Machine Printer Copy Machine Motor Vehicles Two-Way Radios Kitchen Equipment TN Driver Standards State of Tennessee positions that may involve driving responsibilities require candidates to meet the following minimum driver
Qualifications:
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.
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.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
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