Food and Nutrition Services Manager

JOB DESCRIPTION:

• Monitors food production activities including use and preparation of approved recipes, cooking, portion, and yield control standards and safe and appropriate techniques of preparation.
• Purchases, receives, stores and inventories all food and supplies using an automated inventory and purchasing system.
• Discusses menu serving and permitted substitutions to identify and resolve any problems prior to and after each meal.
• Oversees retail food services and accountable for managing all cash handling systems on a daily basis which includes overseeing the issuing of banks, reconciling drawers at the close of the shift, carrying out unannounced cashier audits, and balancing the cash room.
• Assists in monitoring quality of food and sanitation in receiving, storing, production, assembly and serving areas; recommends or takes corrective action.
• Assists wih the coordination and oversight of dietetic intern education experiences in the food service area.
• Assesses needs and develops and implements staff development and training and in-service programs on topics such as proper food preparation and food handling techniques, sanitation and safety standards and counseling techniques
• Performs other related duties as required.
  
  MINIMUM QUALIFICATIONS:
• A bachelor's degree in hotel/restaurant management, food and nutrition, dietetics, or related field.
• Five years of food service experience.
• Combination of education and/or experience may be considered in lieu of degree.
• Must be Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire.
  
  PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.
  
  ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.