Responsible for assisting in planning, organizing, developing and directing the overall operation of the Nutrition services Department in accordance with current applicable Federal and State Guidelines and Regulations and established policies and procedures. The position will be responsible for all food service-related activities, including patient care (retail, cafeteria, catering etc.), quality improvement, sanitation, and infection control and all facility-related activities.
Qualifications:Bachelor's degree in nutrition, food services management, or related field with 5 years of experience as a kitchen Director or Assistant Director, preferably in an academic medical center, is required. ServSafe certification required within 6 months of employment.
Salary - Min: $30.28, Mid: $40.39, Max: $50.49
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