Job Summary:

• Supervises overall operation of the Center Food Service department, addresses issues as necessary.
• Plans, coordinates and develops procedures necessary to operate center dining facility effectively, efficiently and economically.
• Ensures department maintains exceptional customer service and have regular customer service training.
• Plans and coordinates with Purchasing and Finance personnel, the purchases of food and foodstuffs. 
• Inputs PR's and assists in the preparation of the departmental budget and procurement of food when needed.
• Maintains a complete inventory file of food and equipment.
• Maintains strict safety and sanitation codes and procedures.
• Prepares menus and determines the quantity and quality of all foods ordered.
• Submits weekly activity and other reports
• Develop at least two different menus each year and develop new, creative recipes throughout the year

Skills on Resume: 

• Operations Management (Hard Skills)
• Customer Service Training (Soft Skills)
• Budgeting (Hard Skills)
• Procurement (Hard Skills)
• Inventory Management (Hard Skills)
• Food Safety (Hard Skills)
• Menu Planning (Hard Skills)
• Creativity (Soft Skills)

Job Summary:

• Stay abreast of current research related to nutrition, health and wellness and be sure messaging and content reflect the current state of the science
• Assess new food products based on nutritional merits and make appropriate recommendations to the client
• Participate in regional team meetings promoting communication and execution of ISS’s nutrition strategy
• Support the National Director of Nutrition Strategy and Group with ability to travel to other areas of the country as client needs dictate
• Supervise and coordinate all operations for three food concession outlets
• Oversee guest service and food-related operations
• Ensure exceptional hospitality
• Train and manage team
• Adhere to all safety and sanitation regulations
• Identify new opportunities with existing customers and initiate cross selling and range selling of new applications and products to existing customers and grow business share.
• Identify and new customers and work on acquisition plans and gain market share from competition.

Skills on Resume: 

• Research (Hard Skills)
• Nutritional Assessment (Hard Skills)
• Team Collaboration (Soft Skills)
• Leadership (Soft Skills)
• Hospitality (Soft Skills)
• Training (Soft Skills)
• Sales (Soft Skills)
• Customer Acquisition (Soft Skills)

Job Summary:

• Providing an excellent culinary experience for residents
• Providing a nutritionally balanced meal service
• Planning of weekly menus for food preparation
• Consulting with residents and nursing staff regarding dietary needs
• Co-leading dietary council meetings with dining room manager to hear resident feedback
• Hiring and creating a strong kitchen team
• Providing leadership, supervision and training for cooks, and dishwashers while adhering to food and safety standards at all times
• Ordering and inventory control in line with budget compliance
• Adhering to the Retirement Homes Act
• Track competition activities in the market and work with back office to pre-empt business loss.
• Manage both direct customers and distributors in Food Service Sector.

Skills on Resume: 

• Culinary Experience (Soft Skills)
• Nutritional Planning (Hard Skills)
• Menu Planning (Hard Skills)
• Consultation (Soft Skills)
• Team Leadership (Soft Skills)
• Inventory Control (Hard Skills)
• Regulatory Compliance (Hard Skills)
• Market Analysis (Soft Skills)

Job Summary:

• Ensure that all meals are prepared and served in accordance with the menu, recipes and special diet restrictions.
• Ensure proper food transportation, plate-up and portion control.
• Manage all aspects of the food service budget within published financial guidelines.
• Responsible for ordering, receiving and controlling all food service purchases and maintaining correct departmental inventory levels.
• Responsible for maintaining high sanitation standards within all departmental areas in accordance with state and local regulations.
• Hire, train and supervise food service personnel, design and implement continuous training schedule for department employees.
• Maintain and monitor all cleaning schedules, temperature controls, food/supplies/equipment storage, food rotation and documentation.
• Interact with residents on a daily basis to ascertain views, suggestions and concerns on meals served.
• Attend the monthly Resident Council and Food Committee meeting to discuss possible adjustments through resident suggestions.
• Operate as a department manager attending all mandatory management meetings and provide input for resident assessments and care planning.
• Maintain a professional, caring approach when dealing with patients, families, staff, visitors, vendors and the general public.

Skills on Resume: 

• Meal Preparation (Hard Skills)
• Budget Management (Hard Skills)
• Inventory Control (Hard Skills)
• Sanitation Standards (Hard Skills)
• Training (Soft Skills)
• Temperature Control (Hard Skills)
• Resident Interaction (Soft Skills)
• Professionalism (Soft Skills)

Job Summary:

• Recruit, hire, & train personnel
• Maintain the highest customer service standards
• Handle employee grievances and issues
• Evaluate/counsel/discipline employees, including appropriate documentation
• Monitor P&L reports and cost margins for maximum profitability
• Maintain site appearance standards
• Implement and maintain safety procedures
• Order product and control merchandise inventories
• Ensure food safety and compliance with all applicable laws, rules, and regulations
• Prepare & stock foodservice ingredients
• Prepare customer orders and schedule employees

Skills on Resume: 

• Recruitment (Soft Skills)
• Customer Service (Soft Skills)
• Employee Management (Soft Skills)
• Profitability (Hard Skills)
• Site Maintenance (Hard Skills)
• Safety Procedures (Hard Skills)
• Inventory Control (Hard Skills)
• Food Safety (Hard Skills)

Job Summary:

• Responsible for the day-to-day operations of the kitchen.
• Assure that an adequate supply of raw food and supplies is maintained to perform daily tasks by assigned personnel.
• Maintain kitchen equipment.
• Maintains Kitchen, Walk Ins, Dry Storage to acceptable sanitation requirements.
• Maintain control of the yearly budget for payroll for the Food Service Department.
• Review and approval of all Food Service invoices for accuracy.
• Maintain and use approved vendors for services and supplies.
• Purchasing Raw Food Service supplies within a budget each month while maintaining appropriate inventory levels.
• Train, manage and supervise food service staff and volunteers.
• Ensure the highest possible client satisfaction.

Skills on Resume: 

• Operations Management (Hard Skills)
• Inventory Control (Hard Skills)
• Equipment Maintenance (Hard Skills)
• Sanitation Standards (Hard Skills)
• Budget Management (Hard Skills)
• Invoice Review (Hard Skills)
• Vendor Management (Hard Skills)
• Staff Supervision (Soft Skills)

Job Summary:

• Maintains food, supplies, personnel and equipment.
• Prepares and serves meals to students and staff.
• Oversees and/or participates in menu planning.
• Maintains required records including food production, inventory, and meal counts.
• Ensures that established sanitation and safety standards are maintained at all times
• Ensures kitchen staff properly monitor control measures and CCPs at required frequencies.
• Responsible for othe verall performance of standard operating procedures.
• Prepares daily production sheets
• Places weekly orders with food suppliers on appropriate days and ensures delivery.
• Balances money received and verifies amounts.
• Makes Bank Deposits.
• Responsible for catering requests when ordered.

Skills on Resume: 

• Food Preparation (Hard Skills)
• Menu Planning (Hard Skills)
• Record Keeping (Hard Skills)
• Sanitation Standards (Hard Skills)
• Staff Monitoring (Hard Skills)
• SOP Management (Hard Skills)
• Inventory Management (Hard Skills)
• Catering Services (Soft Skills)

Job Summary:

• Ensures compliance with accreditation and licensing standards and develops, implements, enforces and maintains food service policies and procedures for the facility including conducting inspections and audits.
• Supervises the performance of all food service employees in the facility.
• Plans meals, menus, and therapeutic diets as to quality, quantity and nutritional value.
• Prepares, manages, and controls food service budget and reports.
• Responsible for meeting sanitation and safety rules, regulations, policy and procedures.
• Plans, organizes, assigns, and directs the work activities of subordinate staff including hiring, training, scheduling and performance management.
• Directs the preparation and serving of food by all employees.
• Communicates effectively and partners with the interdisciplinary team regarding food service operations and facility administration.
• Objectively evaluates job performance of associates to ensure tasks are completed per the standard set for the task. 
• Assists the director in the establishment and monitoring of department goals.
• Analyzes dietitian productivity data from EPIC.
• Provides clinical dietitian relief
• Analyzes data and develops performance improvement plans for clinical areas including Press Ganey

Skills on Resume: 

• Compliance (Hard Skills)
• Staff Supervision (Soft Skills)
• Menu Planning (Hard Skills)
• Budget Management (Hard Skills)
• Sanitation Standards (Hard Skills)
• Team Management (Soft Skills)
• Performance Evaluation (Soft Skills)
• Data Analysis (Hard Skills)

Job Summary:

• Adhere to proper food handling, receiving, storage, and preparation techniques, ensuring that all food items are maintained at a high quality until consumed.
• Makes frequent inspections of all work, storage, and servicing areas to determine that regulations and directions governing Foodservice activities are followed including compliance with safety and sanitation.
• Plan, implement, and revise menu on a monthly basis.
• Cook well-balanced, nutritious meals according to menu.
• Develop and implement safety procedures.
• Ensure that dining services operates within established budgetary guidelines.
• Monitor client satisfaction with food and beverage selections by, among other things, inspecting how the food is presented to the clients and interacting directly with the clients.
• Interacts with LifeNet4Families Pantry and Warehouse personnel as well as external vendors regarding facility emergencies
• Maintains inventory system for food and supplies.
• Reviews department performance and institutes changes in techniques or procedures to improve services, simplify work flow, assure compliance with regulatory requirements, and promote more efficient operation of the Foodservice Department.
• Responsible for developing and maintaining a staff that provides hospitable, professional service while adhering to LifeNet4Families’ policies and business initiatives.
• Appropriately addresses staff performance or disciplinary issues

Skills on Resume: 

• Food Handling (Hard Skills)
• Inspections (Hard Skills)
• Menu Planning (Hard Skills)
• Cooking (Hard Skills)
• Safety Procedures (Hard Skills)
• Client Interaction (Soft Skills)
• Inventory Management (Hard Skills)
• Staff Management (Soft Skills)

Job Summary:

• Coordinating, directing and evaluation of work of clinical dietitians.
• Oversees clinical dieticians, supervisory staff and departmental staff in conjunction with the Director.
• Develops all Hospital Menus and integrates therapeutic diets and maintains a current diet manual with approval of medical staff every 3 years.
• Revises department clinical nutrition policies, procedures, manuals job descriptions, etc. including dietitians and Food Service
• Maintains working knowledge of flow-charting, Power Point, Excel, Microsoft Word, Epic, and CBORD per department needs.
• Coordinates out-patient nutrition care, including out-patient dietitian services, cancer center patient services, and community health fairs and speaking engagements.
• Maintains the formulary for nutrition supplements and tube feedings.  
• Works with IT to establish interface of these products between CBORD and EPIC.
• Maintains current diet order list in accordance with the Academy of Nutrition and Dietetics guidelines.
• Interviews, seeking high-quality candidates to assure highest standards in continuity of care between inpatient and out-patient nutrition care services are delivered.
• Provides orientation, in-services and continuing education for self, staff dietitians and food service technicians to maintain current nutritional knowledge. 

Skills on Resume: 

• Staff Supervision (Soft Skills)
• Menu Development (Hard Skills)
• Policy Development (Hard Skills)
• Software Proficiency (Hard Skills)
• Outpatient Care (Hard Skills)
• Formulary Management (Hard Skills)
• Interviewing (Soft Skills)
• Training (Soft Skills)

Job Summary:

• Responsible for food program and food safety.
• Assist with pricing strategies and sales and margin goals.
• Collaborate with other team members to develop and coordinate food service promotional programs and advertising, ensuring on-time communication and implementation at the store level.
• Oversee JT’s Kitchen Production System (KPS) to support best-in-class customer service performance.
• Assist in hiring JT’s Food Service Managers, contribute to the evaluation of performance and assist with career growth and development.
• Develop, implement and review Training program for Food service teams.
• Corrects performance behaviors to achieve organizational and departmental standards.
• Assists with maintenance of clinical aspects of CBORD including nutritional analysis of items, recipes and menus.
• Assists the director with forecasting activities including sales, waste, seasonality, and cannibalization for all categories. 
• Works cross-functionally with Pricebook, Analyst, and Business Improvement Manager.
• Assists with optimizing gross profit dollars, conducts ongoing financial analysis of menus and sets with analysts to evaluate product SKU productivity.
• Monitors, executes, and verifies category offers, costs, rebates, bill-backs, allowances, terms, and other related opportunities.

Skills on Resume: 

• Food Safety (Hard Skills)
• Pricing Strategy (Hard Skills)
• Promotional Programs (Soft Skills)
• Customer Service (Soft Skills)
• Staff Hiring (Soft Skills)
• Training Development (Soft Skills)
• Nutritional Analysis (Hard Skills)
• Financial Analysis (Hard Skills)

Job Summary:

• Assists Director, Food Service in developing and executing strategic merchandising initiatives by subcategory, segmentation, and regionalization.
• Ensures marketing, promotions and POP are developed for promotional period sales plan in every category, anticipating operational needs for a seamless execution.
• Tracks, analyzes, and makes recommendations for key sales metrics (sales/waste/unit/margin) for subcategories.
• Assists with the creation of food service department communication via the newsletter, email and in-person training.
• Assists with building and managing strong vendor relationships. 
• Collaborates with vendors and distributors to ensure a stable and profitable profit chain.
• Partners with vendors to introduce/expand items based on store, customer, daypart, and regional segments.
• Works with the director and vendors regarding in-store testing of new products/concepts/promotions. 
• Makes recommendations for packaging, display, and placement.
• Supports consumer, validation and market testing, including preparation/delivery of communication materials, tracking of results and feedback from test stores.
• Coordinates with distributors, Operations, and Food Service Specialist to ensure planograms are maintained, competitive and in-line with overall food service strategy.

Skills on Resume: 

• Merchandising Strategy (Hard Skills)
• Promotions (Hard Skills)
• Sales Analysis (Hard Skills)
• Communication (Soft Skills)
• Vendor Management (Soft Skills)
• Product Testing (Hard Skills)
• Packaging (Hard Skills)
• Planogram Coordination (Hard Skills)

Job Summary:

• Develop Foodservice business on a national scale specifically across the Southeast & Western Markets
• Maintain and expand accounts within the brand’s core market
• Develop business across institutional businesses including independent and regional restaurants, hospitals, schools, cruise lines, etc.
• Manage and motivate a team of food service managers & brokers across multiple markets
• Establish quarterly goals and assess the performance
• Oversee the development of sales strategies, annual business plans, and operating budgets for the foodservice division
• Develop annual sales forecasts
• Prepare weekly analyses and reports to monitor sales activity and market trends
• Work closely with broader & independent Foodservice Distributors (Sysco, Restaurant Depot, etc.)
• Performs food preparation tasks, positions various items and performs other routine functions.
• Maintains the counter, back bar, equipment, grill, fryer, coffee maker, and other items and equipment.

Skills on Resume: 

• Business Development (Soft Skills)
• Account Management (Soft Skills)
• Sales Strategy (Hard Skills)
• Team Management (Soft Skills)
• Goal Setting (Soft Skills)
• Budgeting (Hard Skills)
• Sales Forecasting (Hard Skills)
• Food Preparation (Hard Skills)

Job Summary:

• Coordinate communication within the department regarding any inclement weather issues, building utility shutdowns, telephone outages, or similar events in order to 
• Maintain a safe and hazard-free environment for patients and staff.
• Supervise Food and Nutrition Services employees in order to assure quality products and services to the patients.
• Plan, develop, implement and evaluate the food service department.
• Ensure dining, service, and food preparation areas are maintained in a clean manner and ensure food preparation equipment is properly cleaned and sanitized.
• Demonstrate a cooperative and supportive manner in working with a supervisor, support staff, and facilitating work and information flow.
• Supervise the preparation and serving of meals.
• Coordinate and conduct Food and Nutritional Services
• Supervise the completion of the necessary paperwork in order to meet requirements for ordering, production, and reporting in the department.
• Conduct safety and environmental surveys in order to ensure a safe environment of care.
• Conduct meal service observations to ensure compliance with all departmental guidelines.
• Check perishables and frozen foods for proper storage

Skills on Resume: 

• Communication (Soft Skills)
• Safety Management (Hard Skills)
• Supervision (Soft Skills)
• Food Service Planning (Hard Skills)
• Sanitation (Hard Skills)
• Teamwork (Soft Skills)
• Meal Preparation (Hard Skills)
• Compliance (Hard Skills)

Job Summary:

• Ensure adequate controls are maintained over food preparation quantities and portion sizes.
• Consult with cooks on food requirements and recipes to be used.
• Assist in calculating food requirement estimates.
• Assist in establishing food service regulations, procedures, and standards.
• Assist in inspecting food items on arrival for quantity, quality, and temperature conditions.
• Supervise the work of others.
• Lead and supervise food service workers I and II in the Food and Nutritional Department, including training, evaluating, and timekeeping.
• Conduct positive performance as indicated.
• Supervise the setting up of dining rooms for service and designating lines and equipment to be used.
• Instruct staff on safety rules and regulations, sanitary procedures, food preparation, and the operation of the foodservice equipment.
• Participate in assessing workflow and business practices in order to teach, model, and coach effective management strategies with staff.
• Attend mandatory departmental training in order to ensure staff competency and development.
• Facilitate required departmental training for staff.

Skills on Resume: 

• Portion Control (Hard Skills)
• Consultation (Soft Skills)
• Food Estimation (Hard Skills)
• Regulation Development (Hard Skills)
• Inspection (Hard Skills)
• Supervision (Soft Skills)
• Staff Training (Soft Skills)
• Safety Procedures (Hard Skills)

Job Summary:

• Ensure Quality Improvement processes are followed.
• Provide a Plan of Correction for deficiencies identified by auditing committees/teams when indicated.
• Utilize the principles of Continuous Quality Improvement.
• Compile documentation for the department’s food safety HACCP (Hazard Analysis Critical Control Point) plan and implement any required corrective action.
• Ensure compliance with all health and safety regulations and procedures.
• Monitor the performance and activities of food and beverage staff to ensure compliance with set customer service standards.
• Achieve Customer Satisfaction (Patient Relations).
• Practice in a manner that reflects esteem and respect for the patient and staff members.
• Oversee the preparation of food services for the patients.
• Ensure food preparations are completed in advance, and plans are followed.
• Procure materials and maintain the security of equipment.
• Oversee work areas and completion of housekeeping of the assigned area in order to maintain infection control.

Skills on Resume: 

• Quality Improvement (Hard Skills)
• Corrective Action (Hard Skills)
• Continuous Improvement (Hard Skills)
• HACCP (Hard Skills)
• Health and Safety Compliance (Hard Skills)
• Customer Satisfaction (Soft Skills)
• Respectful Practice (Soft Skills)
• Food Preparation (Hard Skills)