Plans, manages, and coordinates the dining services department at one or more locations, providing food services for residents and employees. The manager oversees menu planning, food preparation, sanitation, inventory, staffing, training, budgeting, nutrition education, workplace safety, and continuous quality improvement. The position applies established guidelines and procedures to make departmental decisions and solve moderately complex problems. It requires a thorough knowledge of food safety and sanitation, culinary nutrition, and supervisory management. Occasional travel and on-call availability as needed are specified.
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Job Type
Full-time
Career Level
Manager
Education Level
High school or GED