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View salary and benefits informationSupervises food service for patients, employees and visitors in a healthcare environment. Reviews menus and supervises the handling, preparation, and storage of food. Leads equipment maintenance and kitchen sanitation. Assigns work schedules for food services employees. May require an associate degree or its equivalent. Typically reports to a manager or head of a unit/department. Supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Thorough knowledge of f more...
Directs and oversees food service for patients, employees, and visitors in a healthcare environment. Develops, manages, and maintains food service policies and procedures in accordance with administrative directives and professional standards. Develops menus and oversees the handling, preparation, and storage of food. Oversees equipment maintenance, record keeping and all sanitation activities. Requires a bachelor's degree. Typically reports to top management. Typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic d more...
Supervises the daily operations of the organization's food service function. Maintains food storage level and report when it's low. Reviews menus and supervises the handling and preparation. Ensures quality standards for foods are followed. Maintains cleanliness of working area and the facilities. May require an associate degree or its equivalent. Typically reports to a manager or head of a unit/department. Supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedu more...
Oversees the daily operations of the organization's food service function. Monitors inventory levels and purchases food, kitchen equipment, and other supplies as needed. Provides related training and supervises service staff. Establishes quality standards for foods and maintains cleanliness of the facilities in accordance with state or local regulations. May require an associate degree or its equivalent. Typically reports to a head of a unit/department. Supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ prod more...
Manages and coordinates food service, menu planning, and dining hall management for a university/college. Arranges work schedules and trains food service workers. Maintains equipment and ensures kitchen sanitation. May require a bachelor's degree. Typically reports to a head of a unit/department. Supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Thorough knowledge of departme more...
Directs and oversees all aspects of institutional food service and resources. Develops and maintains food service policies for all dining halls. Manages work schedules to ensure appropriate staffing levels and is responsible for purchasing supplies. May also plan and coordinate special theme events. Typically requires a bachelor's degree. Typically reports to a senior institutional officer. Typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give in more...
Supervises food service for patients, employees, and visitors in a nursing home environment. Reviews menus and supervises the handling, preparation, and storage of food. Leads equipment maintenance and kitchen sanitation. Assigns work schedules for food services employees. May require an associate degree or its equivalent. Typically reports to a manager or head of a unit/department. Supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Thorough knowledge o more...
Directs and oversees food service for patients, employees, and visitors in a nursing home environment. Develops, manages, and maintains food service policies and procedures in accordance with administrative directives and professional standards. Reviews menus and supervises the handling, preparation, and storage of food. Oversees equipment maintenance, record keeping and all sanitation activities. Requires a bachelor's degree. Typically reports to top management. Typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategi more...
The Campus Food Services Manager arranges work schedules and trains food service workers. Manages and coordinates food service, menu planning, and dining hall management for a university/college. Being a Campus Food Services Manager may require a bachelor's degree. Maintains equipment and ensures kitchen sanitation. In addition, Campus Food Services Manager typically reports to a head of a unit/department. The Campus Food Services Manager supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environm more...
The University Food Services Manager arranges work schedules and trains food service workers. Manages and coordinates food service, menu planning, and dining hall management for a university/college. Being an University Food Services Manager may require a bachelor's degree. Maintains equipment and ensures kitchen sanitation. In addition, University Food Services Manager typically reports to a head of a unit/department. The University Food Services Manager supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ pr more...
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