ResponsibilitiesAssists in planning, coordinating, directing and controlling the day to day operation of food services which includes scheduling, purchasing, inventory, and production, to ensure full compliance with federal, state and other regulatory agencies. Serves as a culinary resource. Performs duties necessary for optimal patient care, including the safety and efficiency of food prepared in the department, budgetary requirements and compliance to HACCP guidelines, department policies and procedures.QualificationsEducation and Work Experience * High School Diploma or Equivalent.
Food Safety Certification from an accredited organization and maintain current.
Two (2) years experience in food service operations.
Ability to use PC.
Certified Dietary Manager (CDM) or Dietetic Technician Registered (DTR).
Certificate in Culinary Arts from an accredited Culinary Institute preferred.
County Specific requirement. * County Specific Food Handlers certification required upon hire and maintained current
