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Posted: Tuesday, February 6, 2018 3:53 PM

Directs all food service and nutrition activities in accordance with hospital or skilled nursing facility accreditation standards (e.g., DNV, Title 22 regulations) and maintains a clean, safe, sanitary kitchen.
Ability to read, speak, write and follow verbal or written directions is required. Must have a Certified Food Safety Manager certification and/or a Bachelors degree in Nutrition and Food Science. Knowledgeable of therapeutic and general diets and quantity food preparation. Prior food service experience is necessary. Knowledge of basic safety, sanitation and food preparation techniques and standards is required.
Develop operational goals and objectives of the Dietary Department.
Assist with preparation of annual operating budget based upon approved departmental financial and non-financial objectives. Maintain required records, complete required regularly scheduled financial reports to monitor financial results.
Implement (according to DNV, health department requirements, and patient/resident input) nutritionally sound food programs for patients, residents, staff, and visitors.
Serve as a resource and ensure communication for administration and staff by communicating new industry, nutrition and operational trends. Communication methods include participation on committees, conducting department meetings and training sessions.
Execute legally required personnel programs and procedures including related administrative reporting documentation.
Develop and maintain professional relations through formal information communication systems including meetings and reports, both written and verbal.
Select, train/orient, assign department staff, evaluate performance, and make recommendations for personnel actions.
Maintain established departmental policies and procedures, objectives, quality assurance program, safety, environmental and infection control standards.
Initiate and place orders for food, supplies, and other needs. Perform tasks relative to receiving, inspecting, storing, distributing, and delivering the various foods and supplies ordered.
Maintain departmental reports and record and collect statistical data for administrative and regulatory purposes.
Detect and take corrective action concerning defective and damaged merchandise and reports unusual conditions to supervisor.
Maintain all records involved in the purchasing function, such as bid sheets, food orders, purchase orders, expediting forms, disbursement and receiving forms.
Participate in administrative staff meetings and attends other meetings as assigned.
Negotiate contracts with food service companies.
Cooperate with the Finance Department in billing, collecting, charging, reporting and proper accounting for revenues from the sale of meals and in developing and maintaining adequate safeguards for preventing losses.
Advise and assist in planning food services for events being held at outside locations.
Maintain established departmental policies and procedures, objectives, quality assurance program, and safety standards.
Coordinate loading, delivery, and pickup of food carts on schedule.
Prepare written documentation as required by the profession and the department.
Assist with care and maintenance of department equipment and supplies.
Associated topics: assistant restaurant manager, bakery manager, day shift manager, front end, gerente de cocina, grocery store manager, management, night manager, partner, restaurant general manager


• Location: Chico, Colusa

• Post ID: 8949427 chico is an interactive computer service that enables access by multiple users and should not be treated as the publisher or speaker of any information provided by another information content provider. © 2018