Job description
Responsible for the overall function of the Nutrition Department. Assesses all departmental activities, identifies issues of concern and promotes improvements. Duties and responsibilities include all aspects of purchasing, preparation, service, managing staff, storage, sanitation, safety and security.
Plans and oversees the activities and the personnel of the food service operation. Plans for education and training of new employees as well as continuing education of all staff.
Minimum Qualifications:
- Membership in the American Dietetic Association preferred;
- Prior supervisor/management experience preferred;
- Requires excellent communication and interpersonal skills;
- ServSafe Certification or equivalent.
Physical Standards:
Constantly: (Exists 75% or more of the time) Standing; sitting with back support; walking. Repetitive supervision employees - vendors.
Frequently: (Exists 25-75% of the time) Reaching (forward, lateral); twisting; lifting and carrying 0-10 lbs.; pushing and pulling 0-15 lbs.; operating machinery; exposure to slippery surfaces, physical hazards.
Occasionally: (Exists 5- 25% of the time) Reaching (overhead, low); stooping (bend at waist); crouching (bend at knees); balance; lifting 10-40 lbs.; carrying 10-25 lbs; pushing 15-75 lbs.; pulling 15-40 lbs. and 40-75 lbs.; exposure to chemical hazards, moving machinery.
Rarely: (Exists < 5% of the time) Kneeling; climbing; lifting 40-100 lbs. ( help is available 40-75 lbs.); carrying 25-40 lbs.; pushing and pulling 75-100 lbs.; operating motor vehicles; exposure to radiation, infect hazards, noise.
Sensory Requirements: Visual: close paperwork, color vision required; Hearing: conversation, monitoring equipment, telephone, background noise; Sensory Discrimination
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