Manager-Food & Nutrition Services

DescriptionESSENTIAL FUNCTIONS:

Plan, coordinate or direct purchasing, food planning, preparation and serving.

Maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the facility.

Coordination with Dietitian or clinical leadership to plan menus that are varied, nutritionally balanced and appetizing.

Review, plan menus and prepare projected menu plans.

Interpret recipes, modified diet plans and proper portion control in accordance with approved policy or clinical direction.

Provide staff management including hiring, development, training, performance management and communication to ensure effective and efficient department operation.

Analyze food costs and assist with departmental budget issues.

Orient, train and coach team members on operational guidelines, organizational policies and procedures.

OTHER FUNCTIONS:

Perform other functions and tasks as assigned.

EDUCATION/EXPERIENCE/SKILL REQUIREMENTS:

High school diploma or equivalent required.

Bachelor's degree in Food Service Management, Human Nutrition or related field preferred.

Four of more years’ experience in food services role with 2+ years’ experience in a supervisory capacity in food services.

LICENSES/DESIGNATIONS/CERTIFICATIONS:

Required ServSafe Certification or similar food safety certification

Required completion of the coursework and a passing score on the examination for Certified Dietary Manager

QualificationsSkillsRequired

Oral Communication: Intermediate

Leadership: Intermediate

Attention to Detail: Novice

BehaviorsRequired

Leader: Inspires teammates to follow them

Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well

Dedicated: Devoted to a task or purpose with loyalty or integrity

EducationRequired

High School/GED or better

Licenses & CertificationsRequired

Cert ServSafe Food Protec

ExperienceRequired

4 years: Four or more years/ experience in food services role with 2+ years' experience in a Supervisory capacity of food services

Equal Opportunity Employer/Protected Veterans/Individuals with DisabilitiesThe contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)