EXTERNAL FOOD SERVICE MANAGER - SLC

Food Service ManagerJob RequirementsEducation Minimum Education: High school graduate or Equivalent. Must have completed an approved food Services management training course or be a certified dietary manager Preferred Education: 2 years of college majoring in Food Nutrition preferredExperience Minimum Experience: Minimum of 2 years experience in a food service supervisory position Preferred Experience: Demonstrates knowledge regarding senior servicesPhysical This is a safety sensitive position. Please see the St. Bernards Substance Abuse Policy for further information. Vision Requirements: Normal/Corrected Eyesight Regularly (67-100%) Hearing: Normal Range Regularly (67-100%) Standing/Walking: Regularly (67-100%) Climbing/Stooping/Kneeling/Bending: Frequently (34-66%) Lifting (30 lbs)/Pulling (50 lbs)/Carrying (30 lbs)/ Pushing (50 lbs): Regularly (67-100%) Manual dexterity and mobility: Must be able to write, Type and use phone system. Regularly (67-100%) Distinguish tastes and smells, distinguish temperature By touch Regularly (67-100%)Job SummaryThe Food Service Manager provides high quality meals to congregate and homebound within budgetary guidelines, is responsible for food procurement, production and service. Coordinates all functions to maintain an efficient operation with quality outcomes. Supervises the cooks and assures compliance with procedures, mission and standards. Routinely, assigns and responsibly directs staff. This position is required to utilize independent judgement. Subject to varying and unpredictable situations Occasionally subjected to irregular hours and overtime Requires good judgment/action Exposure to heat, steam and cold