Dining Services - Manager In Training

Manager-In-Training Program

Our exciting Manager-In-Training (MIT) program gives you the opportunity to learn and grow at an established company with over 45 years of experience. As our newest associate, you'll experience a custom interactive program that will guide you through hands-on and computer-based training, lasting approximately sixteen (16) weeks. The program focuses on different aspects of managing your own account, including:

• General Training & Comprehension - Learn and perform the job assignments of the dietary aide, cook, and dishwasher positions and, as such, can operate, and teach others how to operate, a variety of industrial kitchen equipment.
• Leadership Development - Lead small groups of line staff in food preparation, serving, and clean-up activities on varying shifts as needed.
• Policies & Procedures - Learn to provide leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met, including following facility menus, current applicable federal, state, and local standards, in line with our established policies and procedures to ensure that quality dining services are provided at all times.
• Reporting - Train in maintaining records of income and expenditures, food, supplies, personnel, and equipment in report format to be delivered to HCSG and Facility management.
• Training - Learning to be responsible for all training, quality control and in-servicing staff to meet HCSG standards is an essential part of the Manager's responsibility and includes touring the kitchen several times per day to assess work quality using QCIs for documentation purposes. Must also be able to perform the essential job functions of dietary aide, cook, and dishwasher positions to train and assist when there are call-outs.
• Leadership - Learn to effectively handle managerial responsibilities as well, including but not limited to payroll submission, staffing patterns, effective coaching and discipline, purchasing, maintaining inventory, and budgeting.

Effectively communicate all directives from client managers, building occupants, and administrators to HCSG staff.

Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques.

Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner.

Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff.

Positive, pleasant, and tactful interactions with residents, staff, and facility guests.

Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily.

After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals.

An associate's degree or higher in food service management or hospitality, course study including food service or restaurant management from an accredited institution of higher learning is preferred.

Specialized training in foodservice management and nutrition is required. Must show proof of or successfully complete an approved Conference of Food Protection (CFP) Food Protection Manager (FPM) course within the first 14 days of employment.

Certified Dietary Manager (CDM) course participant, or certification as required by State & County law.

Must successfully achieve the eLuminate Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment.

Two years of experience in quantity food production/service, dining/nutrition, and personnel supervision experience are desired.

Basic computer skills with the ability to maintain records and complete reports as required, including web-based reporting.

May be required to complete an approved sanitation and safety course.

Must be able to be at work as scheduled and on time.

Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers.

Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods.

Must be able to perform routine, repetitive tasks continuously.

Must be able to work around food and cleaning products.

Must live in the service area.

HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.