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Based at St. Thomas Midtown Hospital, the System Director of Dining Services provides operational oversight of all food and nutrition service operations at 9 hospitals within the health system.
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These services are funded through state and federal resources and include prevention education, community outreach screening for infectious disease, immunization services, health service navigation, medical case management, insurance enrollment, housing assistance, and referral and linkage to infectious disease treatment.
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He plans to attend the Culinary Institute of America for bakery and pastry arts and food service management. Attending for OCM BOCES were DiFulvio; Assistant Superintendent Colleen Viggiano, who oversees student programs; and Career & Technical Education Director Phil Grome.
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Work with Chefs and Food & Beverage Director to develop seasonal menus. Demonstrated service leadership qualities able to develop the respect and loyalty of peers, subordinates and upper management by working to serve them as well as the companys needs.
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Qualifications:Ten or more years of professional experience with seven or more years in food service management at an assistant food service director level or higher.
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JOB SUMMARYAs part of the management team, the director of operations 1 works under the direction of the general manager at a unit with $3.51-7M in managed volume to plan, organize, direct, and lead a specific area or cost center within the client location.
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Culinary Director, Healthcare Food Service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries.
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Chef-Director, Healthcare Food Service. ServSafe Food Service Manager Certification. Deliver excellent patient meal service while exploring creative avenues to make the hospital cafe a community asset—through great food options, a welcoming retail space, local partnerships, and more.
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Collaborates with the culinary team, Restaurant Manager and Director of Restaurant, to ensure efficient operations and consistent management in all Historic Area Tavern Food and Beverage Participates in all Food and Beverage tastings and provides constructive feedback designed to satisfy the most discriminating guest tastes.
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The Food & Beverage Director is pivotal in ensuring exceptional dining experiences for members and guests across all F&B outlets while maintaining budgetary targets and enhancing overall satisfaction.
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Communicate daily with the Executive Chef and Food and Beverage Director to stay apprised of current issues and events that affect the kitchen. Count and extend prices to value the inventory at months end and submit to the Food and Beverage Director.
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The Assistant Supervisor will help manage the operations of day shift on a daily basis including; scheduling, rotations, crisis management, customer service, security screening, food service, clothing, toiletries, medical care and referrals, determining building security status day to day as needed.
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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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Coordinates food production operations with food service management and staff. Develops and coordinates food and beverage merchandising plans with the assistance and cooperation of Food and Beverage Director.
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Earned credit hours from an accredited college or university which includes 15 earned credit hours in Food Preparation, Dietetics, Nutrition, Foods and Nutrition, Food Service Management, or a closely related area may substitute on a year-for-year basis for the required experience at a rate of 30 earned credit hours for one year.
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