Manager and Executive Chef

About the role

Maintains and administers culinary and nutrition services, and provides for the operational needs of staff members. Maintains regulatory compliance and infection control practices. Communicates with staff and customers regarding the level of services received from FNS staff, and promotes patient satisfaction with nutritional services.

Responsibilities

- Assists with creating patient and retail service standards, and ensures they are met. - Conducts sanitation audits and performance audits on a consistent basis per determined departmental frequencies. - Follows purchasing agreements and compliance goals set forth by departmental/Food and Nutrition Services (FNS) program leadership. - Directs all patient non-interactive positions (i.e. storeroom clerk, cooks, etc.) and provides for the operational needs of these positions.

Requirements

- High School Diploma/GED required with two (2) years of leadership experience OR three (3) years of equivalent combination of culinary education and culinary experience required. - AA Degree in Culinary Arts, Hospitality Management preferred. Commensurate experience will be considered in lieu of degree. - Certified Dietary Manager (CDM) or Registered Dietitian within 24 months of hire. - Current certification as a ServSafe© Food Protection Manager. - Current ServSafe© Allergen certification, within 60 days of hire. - Current Food Handlers Permit (FHP) within 30 days of hire. - Current Servsafe certification within 30 days of hire.

Qualifications

- None specified.

Skills

- None specified.

Benefits

- None specified.

Pay

- $43.10 - $64.11 /hour

Schedule

- 80 hours per week - Monday - Friday - Day shift - Not remote

Category

- Dietary