Manager, Kitchen Operations

Description:
RESPONSIBLE FOR:
Managing the functions in the hospital kitchen operations, including planning, preparation, serving, distribution and sanitation activities. Collaborates with the leadership team on menu planning, recipe & concept development, and human resource-related management. Manages the line team in a manner that exemplifies professionalism and teamwork and mirrors the core values and operating standards of the organization.

Required Hours: Monday thru Friday generally but there is an expectation to cover both shifts and must be available on some weekends.
Qualifications:
MINIMUM EDUCATION REQUIRED:
HS Degree or GED equivalent.

MINIMUM EXPERIENCE REQUIRED:
5 years of experience in food production/operations within healthcare, education, dining, or related field required.

MINIMUM LICENSURE/CERTIFICATION REQUIRED BY LAW:
ServSafe certification required.

ADDITIONAL QUALIFICATIONS:
Associates degree in Culinary Arts or Hospitality preferred. Certified Dietary Manager preferred. Two years of previous leadership experience preferred.