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Specialized training in food service management and nutrition is desirable. Reporting - Assist Account Manager in maintaining 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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Two years of experience in quantity food production/service, dining/nutrition, and personnel supervision experience are desired. Provides leadership, support, and guidance to ensure that food quality standards, inventory levels, food safety guidelines, and customer service expectations are met according to federal, state, and local standards, procedures and regulations.
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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 successfully achieve the eLuminate Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 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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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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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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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. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service.
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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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Specialized training in foodservice management and nutrition is required. Must be able to work around food and cleaning products. Must live in the service area. Certified Dietary Manager (CDM) course participant, or certification as required by State & County law.
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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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