Production Manager

Overview: POSITION SUMMARY: Under the direction of the Executive Chef, manages the direction of the daily food service operation in a hands-on fashion. Assures compliance with all regulatory agencies for food safety, sanitation and physical safety. Assures all kitchen equipment is clean and maintained in proper working condition. MINIMUM QUALIFICATIONS Education: Culinary Arts degree preferred, but not required. Experience: At least 2 years experience in a Healthcare Food Service production role or equivalent. Knowledge and Skills: Ability to perform Food Safety Audits and Sanitation checklists. Ability to provide hands-on training to food production staff and cover cooking tasks when required. Ability to provide guidance to caf, bistro, catering and patient care staff. License and Certifications: ServSafe Managers Certification within 30 days of hire/ transfer. Equipment: Competent in the use and cleaning of all food service related equipment. Competent with all software programs used in the application of all aspects of caf, Bistro, catering & patient services. (Computrition, Agilysis, Resource Scheduler). Physical Requirements: Must be able to perform the essential physical requirements of the job. PAY RANGE $32.00 - $37.80 The posted pay range reflects the lowest to highest pay that was available for this position at the time of posting and may be subject to change. Salary offers are determined by candidates relevant experience and skills. For per diem positions, a standard rate is used based on market data and not the candidates individual experience.

Created: 2024-11-05