Position: Director, Retail Food Services
About: Quality improvement and training implementation of retail services staff at multiple facility sites to ensure nutritious, efficient, and cost-effective services. Responsible for maintaining quality standards of kitchen functions at multiple sites and monitoring and evaluation of central kitchen processes. Promotes a positive work environment in support of high-quality patient-centered care and engaged staff. Ensures compliance with University Health policies, Cafeteria policies, and Local, State, and Federal regulations. Maintains employee, staff, patient, and guest relations.
Requirements: Bachelor’s Degree in Food Service, Restaurant, Business Administration, or related field preferred; Seven years of management experience in institutional food service or cafeteria environment required; Food service management experience in healthcare desired.
