ESSENTIAL FUNCTION:MAINTAINS CULINARY SERVICE OPERATIONS by monitoring staff; sustaining resident relations; managing staffing and other expenses; enforcing standards and procedures; motivating staff.
QUALIFICATIONS& EXPERIENCE: Must be an innovative manager and able to take action in the organization’s best interest. Must be able to work as an integral part of the culinary service management team, to develop and maintain positive rapport with residents, supervisors, staff and Administration. Must be able to handle pressure and be able to plan and organize. Must present a professional appearance. Must be willing to work a flexible schedule, 45-55 hours per week. Must be able to conduct training programs for the facility. Knowledge of various computer applications is necessary. Must have or test for a Food Handler’s License within 90 days of hire. A degree in Hospitality Management is preferred but not mandatory in lieu of solid experience which includes five or more years of Culinary service experience and documented supervisory experience in one or more of the following areas: kitchen, dining room or other equivalent position.
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