• Bachelor’s degree required, preferably in Food Service, Hospitality or Healthcare.
• Knowledge of Joint Commission on the Accreditation of Healthcare Organizations is a plus.
• Participates in mandatory in-services and continuing education programs as mandated by policies and procedures/external agencies and as directed by Supervisor.

• Two to five years prior management experience, preferable in Food Service, Hospitality or Healthcare. 
• Experience in food production and retail sales helpful. 
• Requires verbal and written communication, organizational, planning, delegation and problem solving skills.
• Performs administrative duties: interviewing and hiring, payroll, performance appraisals, coaching staff regarding corrective actions, terminations.
• Computer knowledge required: Microsoft Word, Excel spreadsheets.

Physical:

• Stand or walk 80% of the time.
• Sit 20% of the time.
• Reaches, pushes and stoop; occasionally lifting a minimum of 50 lbs.

Working Conditions:

• Must be able to read, write and communicate with internal/external staff members on a daily basis.
• Follow basic universal precautionary guidelines of food safety, sanitation procedures, communicable disease to minimize risk of injury.