Manager - Food and Nutrition Services

Summary

This is a working manager position which involves food preparation on a daily basis and management functions.

Responsibilities

• Hiring, training and evaluating the performance of the Food Service staff as well as direction of the clinical staff
• Input toward new purchases, budget, menu development and Cafeteria dining room & operation
• Attainment of financial and quality objectives plus general operating policies set forth by the MMC & NERH

Required Knowledge, Skills, and Abilities (KSAs)

• Education: Knowledge of food preparation and quality/portion control. Associate degrees in Culinary Arts or Hotel/Motel Management are preferred.
• License/Certifications: ServSafe Certified.
• Experience: Knowledge of portion and quality control, costing and supervisory responsibilities normally acquired through work experience in food service work. Progressively more responsible experience in food service cash or cafeteria operations which has included portion and quality control, costing and supervisory responsibilities. Experience including marketing and production responsibilities is preferred. Knowledge of cash register system, food production and serving normally acquired through specialized vocational training of up to one year. Has cooking experience.
• Ability to supervise a moderate size staff in serving customers
• Ability to establish and maintain good working relations with employees/customers from all areas of MMC
• Knowledge of infection control procedures, sanitation and HACCP procedure
• Knowledge of statistic gathering (surveys, sales, transactions, average checks, etc.)
• Knowledge of Quality Improvement Principles

Pay

The pay range for this position is $66,123.20 to $89,481.60 per year. Compensation for part-time positions is determined on a prorated basis consistent with the scheduled hours and applicable full-time equivalent (FTE).

Benefits

• Paid parental leave
• Flexible work options
• Student loan assistance
• Professional development opportunities
• Well-being resources
• Recognition programs
• Where applicable, shift differentials or other incentives