Pay Growth
?
out of 5
Not enough data
Not enough info to score pay or growth
Assistant Director of Food Services
Job
A. Holly Patterson
Uniondale, NY (In Person)
$86,256 Salary, Full-Time
Review key factors to help you decide if the role fits your goals.
Job Security
?
out of 5
Not enough data
Calculating job security score...
Total Score
42
out of 100
Average of individual scores
Skill Insights
Compare your current skills to what this opportunity needs—we'll show you what you already have and what could strengthen your application.
Job Description
Assistant Director of Food Service Salary-$86,256/yr We are NuHealth! We want to make culturally sensitive health care more affordable and more accessible here on Long Island. Located in Uniondale, NY, A. Holly Patterson is the only public skilled nursing facility in Nassau County. We are honored to work in the home of our 400 residents. This leadership role works closely with the Director to ensure efficient kitchen operations, full regulatory compliance, high standards of food quality and safety, and effective supervision of food service staff. The ideal candidate will bring strong operational expertise, sound judgment, and the ability to help lead in a fast-paced healthcare food service environment. Key Responsibilities Assist in planning, directing, and coordinating daily food service operations Supervise, assign, and evaluate food service staff Develop and implement work schedules, staffing plans, and operational procedures Assist with ordering, inventory control, and vendor management Monitor food storage, safety, sanitation, and compliance with all applicable standards Support budget preparation and monitor departmental expenditures Maintain records, reports, and operational documentation Oversee maintenance and proper use of kitchen equipment Step in for the Director as needed to ensure continuity of operations Required Knowledge, Skills & Abilities Strong knowledge of institutional food service operations and large-scale food production Thorough understanding of food safety and sanitation standards Knowledge of budgeting, inventory control, and operational management practices Ability to supervise and lead diverse staff effectively Strong organizational, problem-solving, and decision-making skills Ability to prepare reports and communicate clearly, both verbally and in writing Minimum Qualifications Bachelor's degree from an accredited college or university in Food Service Management, Hotel/Restaurant Management, Food & Nutrition, Dietetics, or a related field AND Four (4) years of experience in institutional or large-scale food service operations, including at least two (2) years in a supervisory capacity