The Food Services Manager directs the activities of the Nutritional Services Department. Provides quality food service and nutritional care for the patient population, visitors, guests, and hospital staff. Administers, plans, and directs activities of department providing quality food service. Establishes policies and procedures and provides administrative direction of menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personnel utilization. Manages the team including hiring, performance management and development of the team. Adheres to the department budget (hours worked, expenses, inventory etc.) and directs departmental education programs. Coordinates interdepartmental professional activities and acts as resource person to staff and management on matters pertaining to dietetics. Participates in, and sometimes leads, quality improvement activities.

QUALIFICATIONS:

• Associates degree in Dietetics or Bachelor's degree in course work approved by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association (ADA) preferred, but not required.

• Food Service Manager Certification/License if required by state.

• SERV SAFE Certified

• Registered Nutrition and Dietetics Technician (NDTR), Dietetic Technician (DTR), or Registered Dietician (RD) highly preferred.

• Experience in managing food services in a healthcare facility, preferably acute care or skilled nursing, highly preferred.