Assistant Director, Dietary

CGH Medical Center

8d•$57,325 - $85,987•Onsite

About The Position

Coordinates the daily operation of the CGH Food and Nutrition Services department to include appropriate staffing, food preparation, and coordination of food delivery for retail meals and meals for patients. Supervise staff in carrying out proper food service sanitation practices. Assists the Director of Food and Nutrition Services as needed.

Requirements

Associates Degree or equivalent food service management experience is required.
Food Safety and Sanitation Management Certification required upon hire; Illinois Allergen Awareness training required within 1 week of start date – CGH will provide access to this course if needed.

Nice To Haves

Bachelor’s Degree in Nutrition, Culinary Arts, Management, or related area preferred.
A minimum of three years of supervisory experience strongly preferred.
Previous supervisory/management experience in food service industry preferred.
Certification as Dietary Manager, preferred.
Intermediate computer literacy skills strongly preferred (application knowledge in Excel, Word, PowerPoint, etc.).
Demonstrates the knowledge necessary to provide culturally competent and population specific care.

Responsibilities

Supervises employee workloads ensuring all required duties are completed.
Oversees schedule and payroll, assist with performance reviews, competencies, and is part of the process in recommendations of staffing decisions.
Orients and trains staff and facilitates employee development to improve outcomes and productivity.
Evaluate department processes, provide recommendations and solutions for opportunities identified, and oversee the implementation and evaluation of new processes.
Counsels/disciplines employees as necessary and completes appropriate documentation. Makes and follows through with appropriate supervisory decisions in coordination with department management staff.
Oversees scheduling of catered functions in coordination with department management staff.
Responsible for menu planning, inventory, and ordering of food products and equipment in coordination with the Chef and department Director.
Establishes appropriate food/beverage pricing for internal and external customers.
Accurately compiles monthly financial report figures (e.g. billing for floor orders, CGH Daycare, catered functions, etc.) Performs office functions including appropriate and accurate record keeping within the department.
Assures that the department is secure, including handling of money, maintaining quality control records, and taking appropriate action if problems are identified.
Assures that appropriate sanitation and safety standards and HACCP logs are completed throughout the department.
Performs other duties as necessary.