The Nutritional Services Lead has general oversight of all related kitchen and cafeteria activities excluding direct food production related responsibilities in the absence of other departmental leadership team members.
Associates Degree in Culinary Arts or Management or a related field and/or at least one year experience supervising in quantity food operations or other service industry.
Certification in Food Safety preferred. Must become certified within first 6 months of employment.
Ability to demonstrate knowledge of concepts of Active Managerial Control, food Safety approaches and knowledge of HACCP preferred.
Work schedule availability includes weekends and holidays as staffing requirements
Required to read and write and orally communicate the English language.
Required to adhere to departmental dress code. ( including any food code regulation items )
New England Sinai Hospital - 10 months ago