Assistant Director: Food Service Management
Healthcare, Government, Public Service
Minimum Requirements
- Appropriate 3-year National Diploma (NQF Level 6) / Degree (NQF Level 7) in Food Service Management or Hospitality management or equivalent qualification.
- Willingness to work shifts, weekends, and public holidays. Willingness to be on standby.
- Knowledge of hygiene and safety procedures in an industrial Food Service Unit.
- The ability to create spreadsheets, Word documents, and presentations in Microsoft Office.
- Knowledge and skills with regard to managing the operation of an industrial Food Service Unit.
- Problem-solving, sound numerical skills, decision-making, and time management skills.
- Knowledge of disciplinary code and procedure.
- Conversant with the Labour Relations Act, Food Services policies, Food Safety Management System (ISO 22000:2018) and Occupational Health and Safety Act.
- Good communication skills (verbal and written).
- Appropriate supervisory experience. Appropriate experience in a large-scale Food Service environment.
Responsibilities
- Plan and develop the strategic management of the Food Services Unit by providing well-balanced meals to all patients.
- To effectively and efficiently maintain a high culinary service standard within the Kitchen.
- To mitigate risks within the Kitchen environment wrt to quality, environment, and health and safety.
- Manage human resources, inclusive of leave, disciplinary code of conduct, time keeping, performance management, and filling of vacant posts in the Department.
- Manage financial resources, including food costing, contract management, and weekly statistics.
- Effective and efficient support to the Dietetic Department and Milk Kitchen Department.
