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HCSG is committed to providing growth and leadership opportunities to see you succeed Position Summary 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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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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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. 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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The CDM provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Prepare cleaning schedules and maintain equipment to ensure food safety.
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POSITION SUMMARY:The primary purpose of your job is to manage the operation of the food service department to include staffing, food ordering, meal preparation, food delivery, food safety and kitchen sanitation in accordance with community policies, physician orders, resident care plans and within the current federal, state and local standards, guidelines and regulations that govern the community.
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The Food Service Director manages the daily operations of the foodservice department and provides leadership, support, and guidance to ensure that food quality standards, food safety guidelines, and customer service expectations are met.
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QUALIFICATIONSCertification in food safety as required by state regulations. POSITION DESCRIPTIONManage the overall functions of the dietary department to ensure the provision of quality food service and nutritional care.
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Overview 5-10 years of experience with kosher kitchen standards such as food preparation, sourcing, and cooking processes, preferably in an institutional environment Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market.
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Reporting - Maintains records of income and expenditures, food, supplies, personnel, and equipment in report format to be delivered to HCSG and Facility management. Two years of experience in quantity food production/service, dining/nutrition, and personnel supervision experience are desired.
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Great for active Military and Family Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions.
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Safety - Utilize protective gear in all appropriate functions. May be required to complete an approved sanitation and safety course. Ensure the established standards, safety, and quality guidelines are met.
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Must be able to work around food and cleaning products. 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.
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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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Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health.
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Successful completion of Certified Dietary Manager exam. Protect food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines. Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment.
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food safety jobs Title: dietary certified manager in Morgan-city, Louisiana
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