Asst. Director, Senior Nutrition Program

Responsibilities

• Provide direct oversight and guidance on logistics and operations for large-scale Kosher kitchen producing meals for senior congregate meal sites, senior home delivery, and a commercial subscription meal delivery service.
• Provide direct supervision of Kitchen Manager and provide back-up oversight to congregate/home delivery manager when Director is unavailable.
• Work collaboratively with a designated staff member who ensures that food is produced in keeping with strict kosher guidelines.
• Work with Subscription Meal Delivery service consultants/staff in collaboration with kitchen staff to assist and ensure meeting joint operational goals and expansion efforts.
• Assist with ongoing operational assessments and the development and implementation of kitchen policies and procedures to ensure high quality, efficient service delivery.
• Provide adequate, budgeted staffing by participation in interviewing, hiring, orientation, ongoing training and coaching, and evaluation of direct report staff.
• Assist program director with preparation and monthly management of annual budget.
• Afford assistance in the preparation and service of food and beverage items in adherence to established food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control.
• Afford assistance in the planning, scheduling and publishing of menus for general and/or special diets for senior nutrition and with meal planning of subscription meal efforts, meeting all mandated dietary guidelines in compliance with contractual specifications, minimum RDAs of key nutrients, and the laws of Kashrut.
• Afford assistance in the development and coordination of training to ensure staff maintain appropriate food certifications and kitchen knowledge.
• Afford assistance in creating quality assurance initiatives and response plans to ensure continuous program quality including the administration of client satisfaction surveys and analysis of data.
• Afford assistance in ensuring maintenance of the highest rating on health inspections and corrective action plans.

Requirements

• Bachelor’s degree in nutritional science, dietetics, or food service management
• Minimum of 2 years food service management experience with demonstrated leadership ability
• Successfully complete basic training in Hazard Analysis Critical Control Point (HAACP) principles and receive certification as a Food Protection Manager by the LA County Dept. of Public Health within six months of hire in addition to a required ServSafe® Certificate
• Strong written and verbal communication skills
• Leadership ability to proactively problem solve, exemplify cultural sensitivity, routinely manage multiple projects and tasks and build a positive kitchen team culture
• Self-motivated, detail oriented and demonstrate strong organizational skills with a systems approach
• Ability to manage staff with a strong supervisory, coaching and teaching style
• Broad knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Knowledge of storage, preparation and service of food, and the sanitary requirements and equipment used in large scale food operations
• Ability to estimate and budget for cost of personnel, space, equipment, supplies and services
• Strong computer literacy in all Microsoft Suite including, Word and Excel, database platforms and easily learn new systems as required
• Must have and maintain a valid CA driver license, satisfactory driving record, auto insurance coverage, and have daily access to a personal vehicle
• Bilingual Spanish preferred
• Must pass a criminal background check (Live Scan fingerprinting) prior to beginning employment