POSITION SUMMARY

This position provides leadership and direction to the food services staff, and manages operations for the culinary, catering, retail and patient meal service operations of the department within County, State and JCAHO regulations. Plans and controls the use of labor, food and supply resources to produce high quality services within the financial objectives of the organization.

MINIMUM QUALIFICATIONS

High school diploma/GED or equivalent working knowledge.
Requires the skills, knowledge and ability in Food Service Management normally acquired from three to five years work experience as a Food Service Manager, Chef or Dietary Manager, with related education. Must be able to organize, lead and direct work teams and serve in a leadership role. Must demonstrate effective communication and teamwork skills. Must be able to effectively problem solve with staff, physicians, patients and families. Must be able to learn food handling regulations and pass certification tests as required.
Effectively work with the electronic medical record and its applications as needed. Typical office equipment including computer, keyboard, copier, fax, scanner, calculator, telephone; and all kitchen food production and service equipment.

PREFERRED QUALIFICATIONS

Bachelors degree in a related field. Experience in healthcare. Experience with Infogenesis and CBORD applications. Bilingual skills in Spanish/ English are a plus. SERVESAFE certification is preferred, and may be required within 90 days of beginning the job based on state requirements.
Additional related education and/or experience preferred.

Please refer the Job description for details