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Mgr. Food Srvcs Ops
4 months ago
Job Summary
Responsible for the daily production operations of the Food Services Department, including patient tray line, special functions and service
contracts ensuring high quality, safe, and well presented food is pleasantly served within budgetary, regulatory and Department standard
requirements. Operates the Department in the absence of the Director of Food Services.
Work Experience:
Five years of experience in a food service operation; may consider a Registered Dietitian with three years of experience, preferably in food management in a hospital setting.
Three years of management experience required.
License/Registration/Certification:
Certification from the City/County Health Department for Managers.
Registered Dietitian licensed in Texas if qualifying through the dietitian option.
Education and Training:
Bachelors Degree in Nutrition/Dietetics and or Food Services industry related degree.
Skills:
- Proficient in implementation and supervision of food service management and production operations.
- Must display leadership qualities and possess highly effective communication skills.
- Must be able to operate calculator and CRT's/computer processing cash registers.
- Able to work in a variety of environments, including exposure to heat, water, grease, cold, chemicals, electric, and radiant hazards, patients, noise, odors and unpredictable situations with many interruptions.
- Able to attend and actively participate in meetings/conferences.
- Requires physical, mental and emotional strength, manual dexterity and mobility.
- Speak, listen, and write in a clear positive and professional manner using interpersonal skills, good judgment and empathy.
- Must be strong in food quality, cost controls, presentation, catering, retail and service, sanitation, systems orientation, communication, goal setting and planning, food production and employee relations.
- Bilingual English/Spanish preferred.
