Plan, organize, direct, measure, evaluate and improve the food service function of Food and Nutrition Services. Develop and implement policies and procedures that facilitate the integration of the service into the organizations primary function of quality care and services. Required Certification includes Food Safety within 1 year.
Registered Dietitian experience preferred but not required.
Certifications and Licensures Required Reference summary for details within 1 year Preferred Executive Chef
Education Required Technical Culinary Or Associate's Related Field Preferred Bachelor's Related Field
Experience Required 3 years Management Required 3 years Food Services Or 3 years Related Field Preferred 1 year Healthcare
Specific Skills Required Computer skills appropriate to position Required Financial Management skills Required Organizational skills Required Written and verbal communication skills Required Customer service skills