Food Services Manager
1.0 FTE w/Benefits
Requirements: Bachelor’s or Master’s degree in food and/or nutrition science, food service management or related field or a Registered Dietitian with the Academy of Nutrition and Dietetics and becoming licensed in the state of Oregon. Minimum of three (3) years of related management (hospital food service) experience within the last five (5) years. Strong knowledge of all areas of hospital food service operations, with demonstrated ability to provide high quality patient, cafeteria and catering services. Must have strong systems analysis and developmental skills, with particular emphasis on computerized food service management systems. Needs to have a strong working knowledge of Federal and State as well as local laws and requirements. Must provide leadership and guidance to the facility food and nutrition services department as well as recruit, orient, train, and evaluate staff.
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