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Nutritional Services Manager –

Direct Hire

Competitive Salary, based on experience
Excellent Benefits Package

Location: Penn Yan, NY (Finger Lakes Region of New York State)

Reports To: Director of Nutritional Services

Supervises: Nutritional Services Aide, Team Leader, Nutritional Services Supervisor

Setting: Healthcare/Medical 

Shift: Days, Monday – Friday, unless there is a need on the weekend. (Must work extra hours/shifts as required)

: BA or BS Degree in related field. An AS degree plus five (5) years management experience or current certified dietary manager may be considered.  Diet Tech or Dietitian preferred.

Minimum: Three years previous food management with demonstrated leadership abilities.
Preferred: Hospital/health care setting experience; Diet tech or Dietitian experience

MinimumDemonstrated ability to supervise and secure cooperation of all employees.  Demonstrates initiative and sound judgement.  Demonstrated ability to work effectively in a complex, multi-entity health system.  Ability to facilitate project management, work effectively under pressure, meet deadlines, manage multiple priorities and enhance the spirit of teamwork through effective role modeling.  Familiarity with NYSDOH and other food service regulations. Excellent leadership, interpersonal, communication (written and oral), analytical, and organizational skills. Demonstrated ability to deal effectively with the public in a professional and courteous manner. Computer literacy required with word processing, spreadsheets, power point.
Preferred:  Experience with Microsoft Office products including word, excel and power point.

Provides direction, planning, guidance to supervisors to carry-out the functions of the department. Continuously seeks ways to improve the operation of the department to meet/exceed customer expectations. Coordinates services of the department to facilitate the achievement of established goals.

Comply with all H.A.C.C.P. (food safety & sanitation) standards: ensures staff members-a) Use safe and sanitary methods when handling/serving food to prevent food borne illnesses, b) Complete all required work sheets (food temps, roasted meats, cooling process, leftovers, etc.) c) Comply with established recipes and portion control guide. d) Ensure daily calibration and safe/sanitized storage of thermometers. e) Maintain assigned area in a safe, clean and sanitary manner f) Attend and actively participate in daily Culinary Planning (Production) meetings.

About the area: Located in the beautiful, nature enthusiast Finger Lakes Region of New York State. It boasts quality wine trails, a rich history, natural beauty, and four-season attractions. Within a day’s drive to many colleges, universities and Mirbeau Spa for relaxation.