MINIMUM QUALIFICATIONS:

• A bachelor's degree in hotel/restaurant management, food and nutrition, dietetics or other related field.
• Combination of education and experience may be considered in lieu of bachelor's degree.
• Registered dietitian may be required if the position requires oversight of patient dining services and/clinical nutrition services.
• Four or more years of experience, with two years in a high volume facility.
• Previous food service management and supervisory experience preferred.
• Must be Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire.

JOB DESCRIPTION:

Staff Management: You will be responsible for determining staffing needs, conducting interviews, hiring staff, and providing ongoing performance feedback. Additionally, you will orient and train employees, verify competency, and identify opportunities for skill development. Disciplinary actions, termination decisions, and salary determinations will also fall under your purview.
Operations Management: Your role involves planning, implementing, evaluating, and revising daily operations in various food service areas, including retail food services, catering services, and patient or resident food and nutrition services. Ensuring quality meals and service within approved budgets will be essential, along with monitoring workflow and initiating corrective changes to improve operations.
Budget Oversight: You will assist in administering and monitoring a portion of the department's capital equipment, operations, and personnel budgets. This includes reviewing expenses, investigating variances, and taking corrective action. You will also participate in developing budgetary forecasts and justifying major expenses.
Inventory Management: Developing inventory management procedures, establishing re-ordering par levels, and implementing ethical purchasing systems to obtain high-quality supplies, services, and equipment at competitive prices will be part of your responsibilities.
Menu Planning and Nutrition Care: Collaborating on menu planning to offer a wide variety of nutritional food choices, developing special meal events and programs, and establishing production requirements for menu items are key tasks. You will also provide direct nutrition care to residents, including screening, assessing nutritional status, developing nutrition care plans, and recommending therapy.
Data Management and Compliance: Assisting in the development and maintenance of departmental information systems, directing data collection, storage, analysis, and reporting activities, and ensuring compliance with applicable regulations will be essential to your role.
Quality Assurance: You will assist in developing standards of food production, service, and sanitation, as well as monitoring the quality of food and sanitation throughout various areas. Recommending and taking corrective action as necessary will be critical to maintaining a safe and high-quality environment for customers, patients, and residents

MINIMUM QUALIFICATIONS:

• A bachelor's degree in hotel/restaurant management, food and nutrition, dietetics or other related field.
• Combination of education and experience may be considered in lieu of bachelor's degree.
• Registered dietitian may be required if the position requires oversight of patient dining services and/clinical nutrition services.
• Four or more years of experience, with two years in a high volume facility.
• Previous food service management and supervisory experience preferred.
• Must be Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire.

PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.

ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock , Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.