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Assistant Director, Food Services Government Job Dept-County-Wide Recruitment Full Time
- Description
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Under direction, to be responsible for maintenance of a high quality food service program at a major institution; to direct and supervise the purchasing, preparation and serving of food to patients, inmates, staff, and visitors; to direct and supervise the sanitation and ware washing elements of the food service program.
- Typical Tasks
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- Establishes and maintains standards of food production and service, sanitation, safety, and security;
- Compiles and utilizes pertinent operational data to improve efficiency and quality of food service;
- Develops specifications for the procurement of food, equipment and supplies;
- Establishes the number of persons to be served and computes the quantity of food to be purchased, insuring that individual portions conform to dietetic standards of the hospital or institution;
- Inspects food preparation and serving areas, equipment, and storage facilities and observes the appearance and personal habits of food service staff to insure conformance to sanitation standards and public health regulations;
- Prepares work schedules and makes assignments through subordinate supervisors to food services staff;
- Assists in selection of subordinate personnel and directs their orientation and training;
- Recommends, initiates, and approves a variety of personnel actions (e.g., transfers, promotions, separations) in accord with Merit System Rules and institutional policies;
- Reviews technical journals and publications and confers with food industry representatives concerning new developments in food packing and processing, related equipment, nutritional concepts and selects among them to recommend for adoption into the institution’s food service program;
- Prepares reports on number and types of meals prepared and costs of raw food and labor;
- Maintains inventories and records on all hospital kitchen equipment and supplies, personnel data, recipes, and work schedules;
- Maintains effective verbal and written communications and public relations, inter- and intradepartmentally;
- Develops short and long-range departmental plans and programs consistent with departmental and organizational policies;
- Relieves the Director in his/her absence;
- Assists in preparing the departmental budget; and
- Performs other related work as required.
- Establishes and maintains standards of food production and service, sanitation, safety, and security;
- Employment Standards
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Training, education and work experience in a large institutional food services program sufficient to enable a candidate to demonstrate possession of the following knowledges and abilities:
Experience Note: The level of knowledge and ability reflected in this standard would normally be achieved through attainment of a bachelor’s degree from an accredited college or university with a major in foods and nutrition, food service administration, or a related field and at least three years of increasingly responsible experience in a hospital or major food service program including at least one year of supervisory experience. A master’s degree in a related field may be substituted for one year’s experience.
Knowledge of:
- The practice, organization, techniques and current trends in institutional food service production, serving and administration;
- Institutional kitchen equipment and its operation;
- Basic principles of nutrition;
- Local, state and federal regulations governing food service operations;
- Basic principles of organization and specifically hospitals for some positions;
- Inventory control procedures;
- Principles of supervision and training;
- Budget preparation;
- Working knowledge of computer application to food service is desirable.
Ability to:
- Train, direct and supervise a staff engaged in preparing and serving food and maintaining an institutional kitchen;
- Estimate the number of persons to be served and compute the necessary amount of food to be ordered in order to meet dietetic standards;
- Prepare menus and portion specifications according to sound nutritional principles and dietetic standards;
- Establish and maintain a quality control program for preparation of foods;
- Monitor food preparation and serving areas, equipment, storage facilities and personal habits of food service staff for conformance to health regulations and sanitation standards;
- Compile data, maintain inventories on supplies and equipment and write reports;
- Communicate effectively, both orally and in writing, with departmental and subordinate staff, patients, and the general public.
- The practice, organization, techniques and current trends in institutional food service production, serving and administration;
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Benefit and Retirement information may vary from bargaining unit to bargaining unit. Due to changes in State Law, current pension provisions described in the union contracts are not automatically applied. Specific pension benefits for new hires who start on or after January 1, 2013 may be different than indicated in the union contracts.
Click here to access all Memoranda of Understanding and most recent Summary of Changes.
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01
Please answer the following questions. Completion of the following supplemental questions is REQUIRED and is an integral part of the evaluation process. Initially, it will be used to determine minimum qualifications. For those applicants meeting the employment standards, this information will be critical in the subsequent competitive assessment to identify those candidates to be invited to continue in the examination process. Your responses to the questions may also be reviewed and scored in a Competitive Rating evaluation process based on pre-determined rating criteria. Your answers should be as complete as possible, as no additional information will be accepted from applicants once the Competitive Rating evaluation has begun. A response of “see resume” or “see application” will deem your application incomplete. Please include the name of employers, job titles, dates of employment, and hours worked per week for questions asking about work experience.Do you understand the requirement to provide complete answers in order to determine relevant experience for each area in question?
- Yes
- No
02
Did you separate from the County through the 2020 Voluntary Separation Incentive Program (VSIP)?- Yes
- No
03
What is the highest level of education you have completed?- None
- 8th Grade
- High School or GED equivalent
- College (1 to 29 semester units / 1 to 44 quarter units)
- College (30 to 59 semester units / 45 to 89 quarter units)
- College (60 to 89 semester units / 90 to 134 quarter units)
- College (90 to 119 semester units / 135 to 179 quarter units)
- College (120 or more semester units / 180 or more quarter units)
- Associate’s Degree
- Bachelor’s Degree
- Master’s Degree
- Doctoral Degree
04
If you have attained a Bachelor’s degree or higher, what was your area of study? If you do not possess a Bachelor’s degree or higher, type, “NA”.05
How many years of experience do you possess working in a major food service program (major food service programs include hospitals, schools, and correctional facilities)?- None
- Less than three years
- Three years to less than five years
- Five years to less than seven years
- Seven years to less than nine years
- Nine years or more
06
Please describe your experience working in a major food service program. Relevant experience includes directing and monitoring a staff engaged in preparing and serving food and maintaining institutional kitchens, storage rooms, and dining areas. Include what oral and written communication you provided to staff, patients, and the general public as well as any computer applications you used. Responses must include the following required information: Your job title(s), employer name(s), start/end date(s), hours worked per week, and a detailed description of tasks performed. If none, type “N/A”.07
How many years of supervisory work experience do you possess?- None
- Less than one year
- One to less than two years
- Two to less than three years
- Three to less than four years
- Four to less than five years
- Five to less than six years
- Six to less than seven years
- Seven to less than eight years
- Eight to less than nine years
- Nine or more years
08
Please describe your supervisory experience. Indicate the level and the number of staff supervised and what training and direction you provided to them.
Responses MUST include your employer name, job title, job duties, start/end dates of employment and how many hours worked per week.09
How many years of experience do you possess operating institutional kitchen equipment?- None
- Less than one year
- One to less than two years
- Two to less than three years
- Three to less than four years
- Four to less than five years
- Five or more years
10
Please describe your experience operating institutional kitchen equipment. In your response, please provide the name of the equipment or tool you used.Please include your job duties, job title, employer name, dates of employment, and hours worked per week. If none, type “N/A”.
11
How many years of experience do you possess applying basic nutrition principles in menu planning and meal portioning to meet dietary standards?- None
- Less than one year
- One to less than two years
- Two to less than three years
- Three to less than four years
- Four to less than five years
- Five or more years
12
Please describe your experience applying basic nutrition principles in menu planning and meal portioning to meet dietary standards. Include what methods and tools/computer applications you used.Please include your job duties, job title, employer name, dates of employment, and hours worked per week. If none, type “N/A”.
13
How many years of experience do you possess maintaining inventories?- None
- Less than one year
- One to less than two years
- Two to less than three years
- Three to less than four years
- Four to less than five years
- Five or more years
14
Please describe your experience maintaining inventories. Include what methods/tools/computer applications you used and what the inventory consisted of.Please include your job duties, job title, employer name, dates of employment, and hours worked per week. If none, type “N/A”.
* Required Question