Assistant Produce Manger Jobs in Rio Rico, AZ (NOW HIRING)

SUMMARY:
Responsible for all TMC Health patient and retail operations. In collaboration with Executive Chef, Operations Manager, Clinical Nutrition Manager, develops patient and retail menus, retail pricing, live well specials, food purchase specifications. Supervises food service employees. Ensures sanitation standards, food quality, and food presentation standards are consistently met by collaboratively working all members of the foodservice department. Assists in the development of the budget and analyzing sales and revenue projections. Trains, onboards and evaluates staff, providing recommendations for improvements.
ESSENTIAL FUNCTIONS:
Effectively manages food service staff. Interviews, hires, onboards and trains; provides effective feedback and evaluates employee performance; appropriately handles performance issues; delegates work assignments for the greatest amount of efficiency and productivity.
Holds department meetings a minimum of monthly, to keep staff informed, engaged and educated.
Ensures all foods prepared meet existing standard for quality, freshness, taste and appearance.
Establishes menu-selling price through market analysis, food cost and markup methods.
Establishes and monitors food waste management techniques in order to minimize food and supply waste and theft.
Analyzes sales of each retail outlet and provides report on monthly sales data to management team. Develops and implements action plans based on sales reports to increase revenue for TMC Healthcare.
Develops, implements, and monitors standards of service in all service areas.
Implements marketing techniques to improve net revenues. Ensures accurate prices are displayed.
Assists in the selection of equipment and supplies that will improve the quality and level of services provided to patients, visitors and staff.
Assists in the development and administration of the department's budget, cost control, and sales.
Acts as a preceptor to dietetic interns as assigned Ensures that appropriate cash management processes are implemented and enforced.
Serves as system administrator for POS system and CBORD.
Analyzes sales records and trends, current market conditions and develops pricing structures, marketing promotions, and other food retail special events for TMC HealthCare.
Ensures all equipment and utensils are inspected and maintained for cleanliness and proper operation; ensures required sanitary levels are maintained throughout food preparation process.
Adheres to nutritional standards of patient diets as prescribed by the clinical nutrition team through accurate ingredients and portion control methods.
Acts as the purchasing agent for the department in the absence of the foodservice buyer. Delegates receiving delivery to appropriate staff.
Adheres to TMC organizational and department-specific safety, confidentiality, values, policies and standards.
Adheres to and supports team members in exhibiting TMCH values of integrity, community, compassion, and dedication.
Performs related duties as assigned.
MINIMUM QUALIFICATIONS
EDUCATION: Associates degree in culinary arts or culinary school certification or an equivalent combination of relevant education and experience.
EXPERIENCE: One (1) year of food services supervisory experience required. Development and food cost management; high volume healthcare, hotel/resort, restaurant experience preferred.
LICENSURE OR CERTIFICATION: ServSafe certification or ability to pass ServSafe examination within one (1) year of hire required
KNOWLEDGE, SKILLS AND ABILITIES:

• Ability to interact positively with management, supervisors, and all other coworkers.

• Ability to produce a high volume of accurate, complete and high quality work in a timely manner.

• Knowledge of menu creation and cooking principles.

• Knowledge of food storage and best practices for preventing spoilage.

• Skill in creating menus and cooking a variety of standardized items.

• Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals.

• Ability to complete routine reports and logs.

• Ability to listen and accurately interpret others' communication or instructions to take appropriate action.

• Ability to speak effectively before groups of customers or employees of organization.

• Ability to add and subtract two-digit numbers.

• Ability to read a clock and accurately document time.

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

• Ability to deal with problems involving several concrete variables in standardized situations.

• Knowledge of Food Costing and Inventory Systems

PHYSICAL DEMANDS AND WORK ENVIRONMENT:
The physical demands and work environment described here are representative of that which an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand and reach with hands and arms. The employee frequently is required to walk; use hands to finger, handle, or feel; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl and talk or hear. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision.
While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, toxic or caustic chemicals, risk of electrical shock, and vibration. While performing the duties of this job, the employee may potentially be exposed to infectious organisms during routine and emergency situations. The noise level in the work environment is usually loud.
TMC reserves the right to make changes to this document at any time in accordance with business needs. This document is not intended to list all duties of the job. It is descriptive only of the chief duties and responsibilities.