Job Description

Supervises all Nutritional Services Team Members to ensure that facility and departmental procedures are adhered to and that proper sanitation and infection control policies are followed.  Responsible for ensuring HACCP guidelines are followed during food preparation, and standardized recipes are used.  Responsible for scheduling, quality assurance, patient and guest satisfaction, team building, inventory controls and effective communication.  Responsible for all catered events and special functions.


High school diploma or equivalent
Required: At least five years previous experience in institutional or restaurant food service management with training in the preparation of food, service of food and in principles of sanitation and safe food handling and equipment is required.
Preferred: Previous experience in managing day to day operations of commercial kitchen (staffing, ordering, catering, etc).

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