• Daily operations consistently meet standards of excellence
• Consistently achieves creating superior Guest experiences.
• Guests experience comfort, confidence, and value when dining with Blackstone.
• Run day-to-day operations of the department
• Work as part of the interdisciplinary team to ensure smooth operation within the facility
• Hiring, training, management and scheduling of kitchen staff
• Leadership and direct supervision in providing direction and training to the kitchen staff and dietary team.
• Works closely with the Dietary and kitchen team members to ensure facility and client satisfaction.
• Evaluates personnel, recommends menu changes, and takes corrective action when appropriate.
• Conducts Sanitation Audits and performs in-services
• Fill in for Kitchen staff in the facility for absentee coverage.
• Overseeing that meals are prepared and served on schedule

Skills: Operations Management, Guest Experience, Staff Training, Leadership, Team Collaboration, Menu Planning, Sanitation Audits, Scheduling

• Provides clients with high-quality, nutritious meals and responsive service and meets needs while meeting regulatory requirements. 
• Ensures consistent product quality and portion sizes including the development of cycle menus to meet regulatory requirements for clients.
• Implements systems and controls to achieve financial performance as established by the departmental business plan and is aware of and addresses any changes in the financial climate that may affect the budget. 
• Controls food, labor, and nonfood costs. 
• Assesses, plans, implements, and evaluates department goals and objectives. 
• Ensures proper staffing levels for the department. 
• Makes hiring and employee coaching/discipline decisions. 
• Develops, manages, trains, and evaluates employees, managers, and supervisors. 
• Ensures compliance with Human Resource policies and procedures. 
• Ensures that all services and programs are in compliance with federal, state and/or local regulations, laws and statutes. 
• Maintains productive and positive relationships with all members of the continuum of care interdisciplinary and leadership teams. 

Skills: Client Service, Menu Development, Financial Management, Cost Control, Goal Setting, Staffing, Employee Development, Compliance Management

• Prepares and serves morning and noon
• Supervises assistant cooks, dining room personnel, dishwashers, and all other food service staff.
• Notes menu changes, lists substitutes and makes menu suggestions.
• Maintains the cleanliness of the kitchen and dining room areas.
• Supervises the proper storage and labeling of all usable leftovers.
• Cooperates with the Executive Director in hiring, orienting and training new staff.
• Check food and supplies inventory weekly and submit orders on a timely basis.
• Interacts with the residents, maintaining positive relations.
• Conducts regularly scheduled staff meetings.
• Implements service plans.
• Prepares the staff schedule.
• Generates enthusiasm and a spirit of cooperation in the department.

Skills: Food Preparation, Staff Supervision, Menu Planning, Cleanliness Management, Inventory Control, Staff Training, Resident Relations, Scheduling

• Properly instructs and trains personnel in the dietary department
• Regularly coaches and counsels staff towards the achievement of desired results
• Coordinates the work of employees to promote the efficiency of operations
• Regularly inspects equipment to ensure proper working order is maintained
• Report problems promptly
• Supervises personnel for proper food handling and sanitation
• Makes appropriate menu substitutions when necessary.
• Monitors shortages and excesses of food and supplies
• Monitor unit’s compliance with Quality Assurance and Health & Safety policies, and initiate corrective action
• Manage, coach, and develop unit staff to achieve unit and team goals
• Administers proper performance appraisals.

Skills: Staff Training, Performance Coaching, Operational Coordination, Equipment Inspection, Problem Reporting, Food Safety, Inventory Management, Compliance Monitoring

• Supervise and coordinate all school food service programs
• Oversee client services and resolve issues efficiently and quickly
• Ensure food safety and quality
• Train and manage kitchen personnel and follow progressive disciplinary action
• Create and adjust staff schedules according to each school building's needs and programs
• Adhere to all safety and sanitation regulations, follow all HACCP and Department of Health guidelines
• Conduct student focus groups and engage with families to ensure customer satisfaction and increase participation
• Conduct regular promotions to create excitement with the students
• Investigating trends and developments in dietary practices and techniques
• Reviewing and evaluating the work performance of the dietary personnel as well as counsels/disciplines staffand most of all
• Ensuring that residents and families receive the highest quality of service in a caring and compassionate atmosphere that recognizes the individuals’ needs and rights

Skills: Program Supervision, Client Service, Food Safety, Staff Training, Scheduling, Customer Engagement, Trend Analysis, Performance Evaluation

• Ability to manage day-to-day operations by delegating authority, assigning and prioritizing department functions and monitoring daily outcomes.
• Ability to ensure food service operates within established budgetary guidelines
• Ability to monitor food control systems such as food temperatures, portion control, preparation methods, garnishment, and presentation of food to ensure that food is prepared to the physician's diet orders before delivery.
• Knowledge of local, State, and Federal regulations and the survey inspection process.
• Ability to plan, assign and inspect the work of the Food Service Staff.
• Ability to monitor the storage and care of the food and paper supplies.
• Ability to manage the HR functions, which included interviewing, hiring, orientation, and supervising staff.
• Ability to oversee the overall sanitation and cleaning of the kitchen, storage and dining areas, and equipment.
• Ability to effectively communicate and work with a diverse group of staff and campers (background/abilities) to encourage full participation in Girl Scouting.
• Experience in developing and delivering food service options in a prior camp or institutional setting

Qualifications: BA in Hospitality Management with 7 years of Experience

• Ability to supervise and delegate responsibilities
• Knowledge of cooking and preparing food
• Proficient in Microsoft Office preferred
• Ability to work in an environment conducive to caring for residents without posing a substantial safety or health threat to oneself or others
• Ability to relate to residents, families, employees, and vendors in a cooperative and positive manner
• Ability to manage team processes and promote a team environment
• Experience coordinating food service operations.
• Excellent communication skills and experience with communicating with hourly staff as well as the Executive level.
• Ability to manage in a diverse environment with a sharp focus on client and customer services, as well as building, growing and owning a strong business.
• Experience with and knowledge of all Microsoft Office suite applications.

Qualifications: BS in Food Science with 8 years of Experience

• Experience in developing and managing budgets
• Experience in food safety leadership within a food service or restaurant environment
• Experience in building and leading a high-performing team
• Strong client relations experience
• Proficient in MS Office
• Strong knowledge of the food service and hospitality industry
• Experience in meeting and maintaining state and local certification requirements
• Ability to read, write and speak English
• Experience and/or training in nutrition, food preparation, safe food handling techniques and food service management
• Experience in a restaurant setting, focusing on food management, cost control and presentation.
• Computer skills are desired for food ordering, email, and report development/tracking.

Qualifications: BA in Nutrition and Dietetics with 6 years of Experience

• Skilled in motivating and supervising food service personnel.
• Ability to read and understand nutrient analysis reports.
• Knowledge of food service program requirements.
• An understanding of food service program finances.
• Basic computer skills.
• Ability to maintain records and complete reports including web-based reporting.
• Written and oral communication skills.
• Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures.
• Skill in using public relations techniques to promote the food service program to clients and residents.
• Ability to interact positively with residents, clients and other personnel and the public.
• Good communication, interpersonal, and organizational skills.

Qualifications: BS in Culinary Arts with 7 years of Experience

• Strong communication skills
• Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships
• Ability to demonstrate excellent customer service using Aramark's standard model
• Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers
• Strong knowledge of large-scale & therapeutic food prep
• Solid leadership and supervisory skills
• Ability to thrive in a fast-paced environment
• Ability to prioritize multiple tasks.
• Ability to work effectively with a team.
• Knowledgeable of practices and procedures as well as the laws, regulations, and guidelines governing functions in the post-acute care facility

Qualifications: BA in Business Administration with 8 years of Experience