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 employees, develop budgets, manage revenue generating services, and ensure food safety.
Why It Might Be a Fit
Requires leadership and guidance skills, 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) for Full-time Employees
- Insurance Benefits for Full-time Employees
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