{"code":"00484","codeVariants":["00484","484"],"title":"ASSISTANT DIRECTOR OF FOOD SERVICES","variant":null,"jurisdiction":"L","class_of_service":"C","work_week":null,"state_class_code":null,"local_class_code":"22","salary_range":null,"note":null,"salaryInferred":false,"synthetic":false,"syntheticReason":null,"full_description_html":"<b>ASSISTANT DIRECTOR OF FOOD SERVICES</b>\n\n <b>DEFINITION:</b> \n\n Under direction, participates in the planning, organization and\n direction of activities of a dietary department and food service\n operation of an institution; manages fiscal resources; and coordinates\n food service operations with those of other units; does other related\n duties.\n\n <b>NOTE:</b> The examples of work for this title are for illustrative\n purposes only. A particular position using this title may not perform\n all duties listed in this job specification. Conversely, all duties\n performed on the job may not be listed.\n \n <b>EXAMPLES OF WORK:</b>\n \n Participates in the planning and organization of the activities of a\n dietary department and food service operation.\n\n Determines the type and quantity of food required, plans menus, \n and controls food costs.\n\n Reviews regular diet menus for cost, suitability, and standardized\n recipes for menu requirements.\n\n Inspects work, storage, and serving areas to determine compliance \n with regulations.\n\n Participates in the development and preparation of policies and\n procedures for the handling and storage of supplies, equipment, \n and sanitation.\n\n Prepares manuals of food service operations.\n\n Determines the type and amount of supplies and equipment required.\n\n Reviews records regarding the number of regular and therapeutic diets\n prepared, nutritional and caloric analyses of meals, costs of raw food\n and labor, and computation of daily ration cost.\n\n Establishes and maintains cooperative working relationships with\n medical staff, nursing, and other patient care services.\n\n Attends hospital staff conferences and informs department staff\n regarding new developments and trends.\n\n Participates in the development and control of fiscal resources and\n budget.\n\n Participates in the planning and revision of menus, special diets, \n and other food work.\n\n Provides assignments and instructions to food service supervisory\n personnel engaged in activities of the food service units and\n supervises the performance of their work.\n \n Maintains and controls the health, sanitary and safety conditions and\n standards; checks, inspects, and reviews areas where food and food\n supplies are received, handled, stored, canned, preserved,\n refrigerated, prepared, and served.\n\n Prepares requisitions for food supplies and food preparation equipment\n and materials.\n\n Prepares reports.\n\n Plans and schedules instruction, on-the-job training, and staff\n orientation in food preparation and food service.\n\n Participates in the planning, organization and conduct of dietetic\n educational programs.\n\n May develop and implement a department quality assurance program \n to meet facility needs and other criteria.\n\n Will be required to learn to utilize various types of electronic and/or \n manual recording and information systems used by the agency,\n office, or related units.\n\n <b>REQUIREMENTS:</b>\n \n <b>CERTIFICATE:</b>\n \n Applicants must possess a current and valid Certification as a Dietary \n Manager issued by a vocational school or community college or, a current \n and valid Certification as a Certified Dietary Manager, Certified Food \n Protection Professional issued by the Association of Nutrition &amp; \n Foodservice Professionals.\n\n <b>NOTE:</b> Applicants who possess a current and valid Certification of any\n of the following higher level certifications are considered to have met\n the above certificate requirement: Dietetic Technician, Registered\n or Registered Dietitian issued by the Academy of Nutrition and Dietetics.\n\n <b>EXPERIENCE:</b>\n \n Five (5) years of experience in the management or supervision of\n dietary services in a hospital, institution, or health care facility,\n involving the application of the principles of dietetics and nutrition\n to the planning of menus and diets.\n\n <b>NOTE:</b> An Associate's degree in Dietetics, Food Science, Nutrition, \n Food Service Management or other related area or, a current and \n valid Certification as a Dietetic Technician, Registered, issued by \n the Academy of Nutrition and Dietetics may be substituted for \n one (1) year of experience.\n\n <b>NOTE:</b> A Bachelor's degree in Dietetics, Food Science, Nutrition,\n Food Service Management or other related area or, a current and valid \n Certification as a Registered Dietitian, issued by the Academy of Nutrition\n and Dietetics may be substituted for two (2) years of\n experience.\n\n <b>NOTE:</b> The above requirements apply to positions assigned to long\n term care facilities. Applicants assigned to food service operations\n in other environments may substitute an Associate or Bachelor's degree\n in Food Science, Dietetics, Nutrition, Food Service Management or\n related area for the required certification. The Associate's degree\n may also substitute for one (1) year of the required experience; the\n Bachelor's degree for two (2) years of the required experience.\n\n <b>LICENSE:</b>\n\n Appointees will be required to possess a driver's license valid in \n New Jersey only if the operation of a vehicle, rather than employee\n mobility, is necessary to perform essential duties of the position.\n\n <b>KNOWLEDGE AND ABILITIES:</b>\n\n Knowledge of principles, of dietetics.\n\n Knowledge of the methods used to inspect food storage, work and\n serving areas.\n\n Knowledge of the methods used to manage fiscal resources.\n\n Knowledge of the methods used to manage the activities and staff \n of an institutional food service operation.\n\n Knowledge of supervisory principles and techniques.\n\n Ability to manage fiscal and other unit resources.\n\n Ability to coordinate activities and supervise staff of a dietary\n services program.\n\n Ability to develop and revise normal and therapeutic diets.\n\n Ability to develop and maintain health, sanitary and safety standards\n in a food service operation.\n\n Ability to inspect work, storage and food serving areas.\n\n Ability to read, interpret and apply laws, rules and regulations.\n\n Ability to provide assignments and instructions to staff.\n\n Ability to establish and maintain cooperative working relationships\n with associates and others.\n\n Ability to develop work schedules for assigned employees.\n\n Ability to prepare reports and operational manuals.\n\n Ability to provide nutritional and dietary information to individuals\n and groups.\n\n Ability to learn to utilize various types of electronic and/or manual\n recording and information systems used by the agency, office, or\n related units.\n\n Ability to read, write, speak, understand, and communicate in English\n sufficiently to perform the duties of this position. American Sign\n Language or Braille may also be considered as acceptable forms of\n communication.\n\n Persons with mental or physical disabilities are eligible as long as\n they can perform the essential functions of the job after reasonable\n accommodation is made to their known limitations. If the accommodation\n cannot be made because it would cause the employer undue hardship,\n such persons may not be eligible. \n\n<b>This job specification is applicable to the following title code:</b><b>Job<br />Spec<br />Code</b><b>Variant</b><b>State,<br />Local or<br />Common</b><b>Class of<br />Service</b><b>Work<br />Week</b><b>State<br />Class<br />Code</b><b>Local<br />Class<br />Code</b><b>Salary<br />Range</b><b>Note</b>00484LC N/A22-<br />This job specification is for <b>local</b> government use only.<br />Salary range is only applicable to state government.<br />Local salaries are established by individual local jurisdictions.<br /><br /> 3/8/2012","sections":{"DEFINITION":"Under direction, participates in the planning, organization and\n direction of activities of a dietary department and food service\n operation of an institution; manages fiscal resources; and coordinates\n food service operations with those of other units; does other related\n duties.","NOTE":"The examples of work for this title are for illustrative\n purposes only. A particular position using this title may not perform\n all duties listed in this job specification. Conversely, all duties\n performed on the job may not be listed.\n\nApplicants who possess a current and valid Certification of any\n of the following higher level certifications are considered to have met\n the above certificate requirement: Dietetic Technician, Registered\n or Registered Dietitian issued by the Academy of Nutrition and Dietetics.\n\nAn Associate's degree in Dietetics, Food Science, Nutrition, \n Food Service Management or other related area or, a current and \n valid Certification as a Dietetic Technician, Registered, issued by \n the Academy of Nutrition and Dietetics may be substituted for \n one (1) year of experience.\n\nA Bachelor's degree in Dietetics, Food Science, Nutrition,\n Food Service Management or other related area or, a current and valid \n Certification as a Registered Dietitian, issued by the Academy of Nutrition\n and Dietetics may be substituted for two (2) years of\n experience.\n\nThe above requirements apply to positions assigned to long\n term care facilities. Applicants assigned to food service operations\n in other environments may substitute an Associate or Bachelor's degree\n in Food Science, Dietetics, Nutrition, Food Service Management or\n related area for the required certification. The Associate's degree\n may also substitute for one (1) year of the required experience; the\n Bachelor's degree for two (2) years of the required experience.","EXAMPLES_OF_WORK":"Participates in the planning and organization of the activities of a\n dietary department and food service operation.\n\n Determines the type and quantity of food required, plans menus, \n and controls food costs.\n\n Reviews regular diet menus for cost, suitability, and standardized\n recipes for menu requirements.\n\n Inspects work, storage, and serving areas to determine compliance \n with regulations.\n\n Participates in the development and preparation of policies and\n procedures for the handling and storage of supplies, equipment, \n and sanitation.\n\n Prepares manuals of food service operations.\n\n Determines the type and amount of supplies and equipment required.\n\n Reviews records regarding the number of regular and therapeutic diets\n prepared, nutritional and caloric analyses of meals, costs of raw food\n and labor, and computation of daily ration cost.\n\n Establishes and maintains cooperative working relationships with\n medical staff, nursing, and other patient care services.\n\n Attends hospital staff conferences and informs department staff\n regarding new developments and trends.\n\n Participates in the development and control of fiscal resources and\n budget.\n\n Participates in the planning and revision of menus, special diets, \n and other food work.\n\n Provides assignments and instructions to food service supervisory\n personnel engaged in activities of the food service units and\n supervises the performance of their work.\n \n Maintains and controls the health, sanitary and safety conditions and\n standards; checks, inspects, and reviews areas where food and food\n supplies are received, handled, stored, canned, preserved,\n refrigerated, prepared, and served.\n\n Prepares requisitions for food supplies and food preparation equipment\n and materials.\n\n Prepares reports.\n\n Plans and schedules instruction, on-the-job training, and staff\n orientation in food preparation and food service.\n\n Participates in the planning, organization and conduct of dietetic\n educational programs.\n\n May develop and implement a department quality assurance program \n to meet facility needs and other criteria.\n\n Will be required to learn to utilize various types of electronic and/or \n manual recording and information systems used by the agency,\n office, or related units.","REQUIREMENTS":"<b>CERTIFICATE:</b>\n \n Applicants must possess a current and valid Certification as a Dietary \n Manager issued by a vocational school or community college or, a current \n and valid Certification as a Certified Dietary Manager, Certified Food \n Protection Professional issued by the Association of Nutrition &amp; \n Foodservice Professionals.","EXPERIENCE":"Five (5) years of experience in the management or supervision of\n dietary services in a hospital, institution, or health care facility,\n involving the application of the principles of dietetics and nutrition\n to the planning of menus and diets.","LICENSE":"Appointees will be required to possess a driver's license valid in \n New Jersey only if the operation of a vehicle, rather than employee\n mobility, is necessary to perform essential duties of the position.","KNOWLEDGE_AND_ABILITIES":"Knowledge of principles, of dietetics.\n\n Knowledge of the methods used to inspect food storage, work and\n serving areas.\n\n Knowledge of the methods used to manage fiscal resources.\n\n Knowledge of the methods used to manage the activities and staff \n of an institutional food service operation.\n\n Knowledge of supervisory principles and techniques.\n\n Ability to manage fiscal and other unit resources.\n\n Ability to coordinate activities and supervise staff of a dietary\n services program.\n\n Ability to develop and revise normal and therapeutic diets.\n\n Ability to develop and maintain health, sanitary and safety standards\n in a food service operation.\n\n Ability to inspect work, storage and food serving areas.\n\n Ability to read, interpret and apply laws, rules and regulations.\n\n Ability to provide assignments and instructions to staff.\n\n Ability to establish and maintain cooperative working relationships\n with associates and others.\n\n Ability to develop work schedules for assigned employees.\n\n Ability to prepare reports and operational manuals.\n\n Ability to provide nutritional and dietary information to individuals\n and groups.\n\n Ability to learn to utilize various types of electronic and/or manual\n recording and information systems used by the agency, office, or\n related units.\n\n Ability to read, write, speak, understand, and communicate in English\n sufficiently to perform the duties of this position. American Sign\n Language or Braille may also be considered as acceptable forms of\n communication.\n\n Persons with mental or physical disabilities are eligible as long as\n they can perform the essential functions of the job after reasonable\n accommodation is made to their known limitations. If the accommodation\n cannot be made because it would cause the employer undue hardship,\n such persons may not be eligible."},"searchable_text":"ASSISTANT DIRECTOR OF FOOD SERVICES DEFINITION: Under direction, participates in the planning, organization and direction of activities of a dietary department and food service operation of an institution; manages fiscal resources; and coordinates food service operations with those of other units; does other related duties. NOTE: The examples of work for this title are for illustrative purposes only. A particular position using this title may not perform all duties listed in this job specification. Conversely, all duties performed on the job may not be listed. EXAMPLES OF WORK: Participates in the planning and organization of the activities of a dietary department and food service operation. Determines the type and quantity of food required, plans menus, and controls food costs. Reviews regular diet menus for cost, suitability, and standardized recipes for menu requirements. Inspects work, storage, and serving areas to determine compliance with regulations. Participates in the development and preparation of policies and procedures for the handling and storage of supplies, equipment, and sanitation. Prepares manuals of food service operations. Determines the type and amount of supplies and equipment required. Reviews records regarding the number of regular and therapeutic diets prepared, nutritional and caloric analyses of meals, costs of raw food and labor, and computation of daily ration cost. Establishes and maintains cooperative working relationships with medical staff, nursing, and other patient care services. Attends hospital staff conferences and informs department staff regarding new developments and trends. Participates in the development and control of fiscal resources and budget. Participates in the planning and revision of menus, special diets, and other food work. Provides assignments and instructions to food service supervisory personnel engaged in activities of the food service units and supervises the performance of their work. Maintains and controls the health, sanitary and safety conditions and standards; checks, inspects, and reviews areas where food and food supplies are received, handled, stored, canned, preserved, refrigerated, prepared, and served. Prepares requisitions for food supplies and food preparation equipment and materials. Prepares reports. Plans and schedules instruction, on-the-job training, and staff orientation in food preparation and food service. Participates in the planning, organization and conduct of dietetic educational programs. May develop and implement a department quality assurance program to meet facility needs and other criteria. Will be required to learn to utilize various types of electronic and/or manual recording and information systems used by the agency, office, or related units. REQUIREMENTS: CERTIFICATE: Applicants must possess a current and valid Certification as a Dietary Manager issued by a vocational school or community college or, a current and valid Certification as a Certified Dietary Manager, Certified Food Protection Professional issued by the Association of Nutrition &amp; Foodservice Professionals. NOTE: Applicants who possess a current and valid Certification of any of the following higher level certifications are considered to have met the above certificate requirement: Dietetic Technician, Registered or Registered Dietitian issued by the Academy of Nutrition and Dietetics. EXPERIENCE: Five (5) years of experience in the management or supervision of dietary services in a hospital, institution, or health care facility, involving the application of the principles of dietetics and nutrition to the planning of menus and diets. NOTE: An Associate's degree in Dietetics, Food Science, Nutrition, Food Service Management or other related area or, a current and valid Certification as a Dietetic Technician, Registered, issued by the Academy of Nutrition and Dietetics may be substituted for one (1) year of experience. NOTE: A Bachelor's degree in Dietetics, Food Science, Nutrition, Food Service Management or other related area or, a current and valid Certification as a Registered Dietitian, issued by the Academy of Nutrition and Dietetics may be substituted for two (2) years of experience. NOTE: The above requirements apply to positions assigned to long term care facilities. Applicants assigned to food service operations in other environments may substitute an Associate or Bachelor's degree in Food Science, Dietetics, Nutrition, Food Service Management or related area for the required certification. The Associate's degree may also substitute for one (1) year of the required experience; the Bachelor's degree for two (2) years of the required experience. LICENSE: Appointees will be required to possess a driver's license valid in New Jersey only if the operation of a vehicle, rather than employee mobility, is necessary to perform essential duties of the position. KNOWLEDGE AND ABILITIES: Knowledge of principles, of dietetics. Knowledge of the methods used to inspect food storage, work and serving areas. Knowledge of the methods used to manage fiscal resources. Knowledge of the methods used to manage the activities and staff of an institutional food service operation. Knowledge of supervisory principles and techniques. Ability to manage fiscal and other unit resources. Ability to coordinate activities and supervise staff of a dietary services program. Ability to develop and revise normal and therapeutic diets. Ability to develop and maintain health, sanitary and safety standards in a food service operation. Ability to inspect work, storage and food serving areas. Ability to read, interpret and apply laws, rules and regulations. Ability to provide assignments and instructions to staff. Ability to establish and maintain cooperative working relationships with associates and others. Ability to develop work schedules for assigned employees. Ability to prepare reports and operational manuals. Ability to provide nutritional and dietary information to individuals and groups. Ability to learn to utilize various types of electronic and/or manual recording and information systems used by the agency, office, or related units. Ability to read, write, speak, understand, and communicate in English sufficiently to perform the duties of this position. American Sign Language or Braille may also be considered as acceptable forms of communication. Persons with mental or physical disabilities are eligible as long as they can perform the essential functions of the job after reasonable accommodation is made to their known limitations. If the accommodation cannot be made because it would cause the employer undue hardship, such persons may not be eligible. This job specification is applicable to the following title code: Job Spec Code Variant State, Local or Common Class of Service Work Week State Class Code Local Class Code Salary Range Note 00484 L C N/A 22 - This job specification is for local government use only. Salary range is only applicable to state government. Local salaries are established by individual local jurisdictions. 3/8/2012","snippet":"ASSISTANT DIRECTOR OF FOOD SERVICES DEFINITION: Under direction, participates in the planning, organization and direction of activities of a dietary department and food service operation of an institu...","salary_meta":null,"education_level":"associate","experience_years":5,"has_license_requirement":true,"license_types":["driver"],"pension_system":"PERS","revision_date":"2012-03-08","erg_prefix":null,"erg_schedule":"A-P-R-S","range_number":null,"erg_name":null,"erg_union":null,"familyId":null,"familyName":null,"level":null,"specialization":null,"prefix":null,"isSupervisory":false}