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.
What You Will Do
Manage daily operations, recruit and train staff, create and monitor budgets, manage revenue generating services, and ensure food safety.
Why It Might Be a Fit
The ideal candidate will have skill in motivating, coaching, and supervising food-service personnel, intermediate computer skills, and effective written and oral communication 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
- ServSafe or Food Protection Manager Certification Required. CDM or CFM Required.
Benefits
- Paid Time Off (PTO) for Full-time Employees
- Insurance Benefits for Full-time Employees
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