Job Description | |||
Position Title: | Manager, Food Services | Pay Grade: | |
Department: | 01.8110 - Dietary |
Job Code: | |
Location: | CRHS | FLSA Status: | |
Working Relationships | |||
Reports to: | Director, Food Services | Interrelationships: |
Works effectively with members of the healthcare team and administrative personnel, maintains a cooperative working relationship intra-departmentally and inter-departmentally. |
Supervisory Responsibility: | Cook Baker/Salad Maker Dietary Assistant – Tray Line Supervisor, Food Services |
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Position Requirements | |||
Position Summary: Under the leadership of the Director, Food Services the Manager, Food Services is an active member of the department that prepares and distributes Food Service products. The Manager oversees and controls the production and distribution of food served to patients, employees and visitors according to established menu schedules. The Manager, Food Services monitors food production and cost along with waste control. Basic Qualifications: · Education: Requires an Associate’s degree in Food Service Management. A Bachelor’s degree is preferred. · Experience: Requires three to five years of work-related experience or an equivalent combination of education, training and experience. · Licensure, Registrations & Certifications: Requires and maintains a current Safe Serve Certification. Essential Job Responsibilities:
Standards of Performance:
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