Food Service Non-Patient
8 hour shift
To inspire health and healing by putting patients first - ALWAYS.
The Manager of Nutrition Services is responsible for the planning, preparation and service of all hot food, cold food, salads, and baked goods for a variety of diets for patients, employees, visitors and catering events. Assist in menu planning, production, sanitation, training and overseeing approved practices.
High school degree or equivalent required with 2 years in Food Service Management
State Required: None.
Facility Required/Preferred: ServSafe Manager Certification within 90 days of hire required. Current motor vehicle operator's license required. Certified Dietary Manager preferred.
1.Stand and/or walk occasionally.
4.Reach floor to above shoulders occasionally.
5.Carry 30 pounds 50 feet occasionally.
6.Eye hand coordination and visual acuity within normal limits.
7.Push and/or pull 100 pounds occasionally.
1.Oversees all food preparation, menus and diets for patients and visitors.
2.Manages catering for hospital meetings.
3.Responsible for maintaining proper inventory of food and supplies.
4.Responsible for staffing appropriately within department budget requirements.
5.Responsible for training and coaching of nutrition staff.
6.Operates the Cafeteria, Coffee shop and Catering services with fiscal responsibility.
7.Manages staff to maintain a clean and sanitary work environment.
8.Follows and instructs dietary staff in Nebraska Food Code procedures
9.Able to perform all essential tasks within the kitchen including but not limited to, preparing meals, receiving inventory, stocking inventory, working the cash register, cleaning work stations and equipment, serve food in the cafeteria, deliver patient trays, receive patient tray orders and provide customer service to patients and families.
Overall Essential Functions, Performance and Goals Rating-
Overall Performance Rating