Role OverviewResponsible for the daily operations of food-service department according to facility policy and procedures & federal/state regulations. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Maintains records of department personnel, income and expenditures, food, supplies, inventory levels, and equipment.
What You Will Do
Manage daily operations of food-service department, develop work schedules, create and monitor budgets, manage revenue generating services, and ensure food safety and quality.
Why It Might Be a Fit
Requires skill in motivating, coaching, and supervising food-service personnel, intermediate computer skills, effective written and oral communication skills, and demonstrated organizational skills.
Requirements
- Graduate of Dietary Manager’s Course, 2-yr, or 4-yr food-service program
- Successful completion of Certified Dietary Manager exam
- Two years’ experience in food-service management
- Prior experience in healthcare, food service preferred
Benefits
- Paid Time Off (PTO)
- Insurance
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