Manager - Food and Nutritional Services

Purpose Statement

Essential Functions

• Plan, coordinate or direct purchasing, food planning, preparation and serving.
• Maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the facility.
• Cooking with Dietitian or clinical leadership to plan varied, nutritionally balanced and appetizing menus.
• Review, plan menus and prepare projected menu plans.
• Interpret recipes, modified diet plans and proper portion control in accordance with approved policy or clinical direction.
• Provide staff management including hiring, development, training, performance management and communication to ensure effective and efficient department operation.
• Analyze food costs and assist with departmental budget issues.
• Orient, train and coach team members on operational guidelines, organizational policies and procedures.

Other Functions

• Perform other functions and tasks as assigned.

Education/Experience/Skill Requirements

• A high school diploma or equivalent required.
• A bachelor's degree in Food Service Management, Human Nutrition or related field preferred.
• Four or more years’ experience in food services role with 2+ years’ experience in a supervisory capacity in food services.

Licenses/Designations/Certifications

• ServSafe Certification or similar food safety certification, where required by the state and facility.
• Required completion of the coursework and a passing score on the examination for Certified Dietary Manager, or be in the active pursuit of license/certification, where required by the state and facility.