Certified Food Service Manager

Job description

Basic Purpose: Responsibilities involving planning, coordination, and direction of food service operations in a state hospital. This involves planning and coordinating the preparation, cooking, and serving of food; assisting the Assistant Director of Clinical Nutrition with menu development; day-to-day operations of the Food Service Department. Starting salary: $52,000 Must be a Certified Dietary Manager (CDM) through the Board for Dietary Managers Typical Functions: - Assists Director of Clinical Nutrition with menu development for patients and staff. Reviews menus and suggests changes to the Director of Clinical Nutrition. Maintains approved menus in the food service area and communicates to Food Service Staff the upcoming menu plan. - Plans and coordinates the purchasing of food and supplies. Coordinates with Lead Cook(s) to ensure all products and quantities needed are ordered timely. Maintains an approved list of food substitutions when items are not available for purchase. Maintains effective working relationships with vendors. - Oversees, assigns, and directs food preparation, serving, and storage of all food products. Ensures compliance with healthy, safety, and sanitation...