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BA or BS degree preferred in institutional management, dietetics or equivalent degree with a minimum of five years progressive experience in the field of dietetics or healthcare foodservice management or an equivalent combination of education and work experience such as Certified Dietary Manager certification (CDM) and 7 to 10 years progressive management experience.
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Certified Dietary Manager/CDM or Dietetic Technician, Registered DTR is required. At least a year of food service management in healthcare or senior living preferred.
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Certified Dietary Manager (CDM) course participant, or certification as required by State & County law. Must successfully achieve the eLuminate Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment.
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The U.S. Pharmacopeial Convention (USP) is an independent scientific organization that collaborates with the world's top authorities in health and science to develop quality standards for medicines, dietary supplements, and food ingredients.
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An associate’s degree or higher in food service management or hospitality, course study including food service or restaurant management from an accredited institution of higher learning is.
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An associate’s degree or higher in food service management or hospitality, course study including food service or restaurant management from an accredited institution of higher learning is preferred.
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Must show proof of or successfully complete an approved Conference of Food Protection (CFP) Food Protection Manager (FPM) course within the first 14 days of employment. Reporting - Maintains records of income and expenditures, food, supplies, personnel, and equipment in report format to be delivered to HCSG and Facility management.
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Must also be able to perform the essential job functions of dietary aide, cook, and dishwasher positions to train and assist when there are call-outs. Position SummaryFoodservice Director -Manages the foodservice program in a single site, provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met, including following facility menus, current applicable federal, state, and local standards, in line with our established policies and procedures to ensure that quality dining services are provided at all times.
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Foodservice Director - Manages the foodservice program in a single site, provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met, including following facility menus, current applicable federal, state, and local standards, in line with our established policies and procedures to ensure that quality dining services are provided at all times.
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Department Manager - Manages the food service program in a single site, provides leadership, support, and guidance to ensure that food quality standards, inventory levels, food safety guidelines, and customer service expectations are met, including following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures to ensure that quality dining services are provided at all times.
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Two years of experience in quantity food production/service, dining/nutrition, and personnel supervision experience are desired. Specialized training in foodservice management and nutrition is required.
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Job Type: Full-time Required education: High school or equivalent Required experience: Certified Dietary Manager: 1 year Hospital or skilled nursing: 1 year Required license or certification: Dietetic Training Our company provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics.
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Position SummaryCDM - Manages the foodservice program to meet food quality standards and safety guidelines following current applicable federal, state, and local standards, in line with our established policies and procedures to deliver quality dining services.
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CDM - Manages the foodservice program to meet food quality standards and safety guidelines following current applicable federal, state, and local standards, in line with our established policies and procedures to deliver quality dining services.
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Must be able to work around food and cleaning products. Training - Responsible for all training, quality control and in-servicing staff to meet HCSG standards is an essential part of the Manager’s responsibility and includes touring the kitchen several times per day to assess work quality using QCIs for documentation purposes.
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