Food Service Director I
State of Nebraska

Job Info

---

Description
Are you a high-energy individual who is passionate about food and experienced in large scale cooking? If you answered yes we have the perfect opportunity for you! The Food Service Director is responsible for all facets of our large-scale, health-care food service operation. Individual must enjoy working in a fast-paced environment and will be responsible for the performance of staff and the production of all food service functions within our gorgeous Veterans Home.

As a State Employee individuals qualify for excellent benefits, 12 paid holidays, tuition reimbursement, and so much more! Apply now to become part of this dynamic team.

Eastern Nebraska Veterans Home, 12505 S. 40th Street, Bellevue, NE 68123
Examples of Work
Directs the preparation and serving of food by all employees; inspects the food served. Plans meals and therapeutic diets as to quality and nutritional value; plans all menus including special diets. Makes weekly inspections of dining rooms and kitchens, responsible for sanitation and safety conditions; sees to repair of all food service equipment. Prepares food service budget; trains, orients, supervises, and evaluates all subordinates and new personnel (approximately 25 staff); keeps record of scheduled vacation and sick leave and all other personnel actions.
Qualifications / Requirements

REQUIREMENTS: Graduate of a dietetic technician program approved by the American Dietetic Association; OR Bachelor's degree in Foods and Nutrition; OR Graduate of a dietetic assistant program approved by the American Dietetic Association, qualifying for certification by the Dietary Manager's Association; OR Successful completion of a food service management course at an accredited university, community college, or technical college who curriculum meets at least the minimum requirements of any of the programs described above, whether or not formally approved by the entities named above.

Knowledge, Skills and Abilities
Knowledge of all food service techniques; management principles, human nutrition and research, planning and layout construction. Ability to plan menus, train and supervise the work of others; communicate effectively with a wide variety of people; make decisions.

This job has expired.