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Food Service Director I

Company Name:
State of Nebraska
Job Title: Food Service Director I
Closing Date/Time: Wed. 08/27/14 11:59 PM Central Time
Salary: Depends on Qualifications
Job Type: PERM FULL TIME
Location: Bellevue, Nebraska
Department: Health & Human Services Department
Requisition #: 201403364
Position #: 60001185
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Description Benefits Supplemental Questions
Position is located at the Eastern Nebraska Veterans Home at 12505 So. 40th Street, Bellevue.
Under administrative direction, is responsible for all facets of a large food service operation. Work is performed independently. Incumbent is responsible for the performance and production of all other food service employees.
HOURS: 7:00 a.m. - 3:30 p.m., Monday - Friday. Will work occasional weekend hours as needed. Salary dependent upon qualifications.
Examples of Work:
Directs the preparation and serving of food by all employees; inspects the food received and served. Plans meals and therapeutic diets as to quality, quantity and nutritional value; plans all menus including special diets. Orders meats, staples, fresh food items and other supplies from outside vendors; supervises periodic inventories; makes food control and cost reports. Makes weekly inspections of dining rooms and kitchens; responsible for sanitation and safety conditions; sees to repair of all food service equipment. Prepares food service budget; trains, orients, supervises and evaluates all subordinates and new personnel; keeps records of scheduled vacation and sick leave and all other personnel actions.
Qualifications / Requirements:
REQUIREMENTS: Graduate of a dietetic technician program approved by the American Dietetic Association; OR; Bachelor's degree in Foods and Nutrition; OR:Graduate of a dietetic assistant program approved by the American Dietetic Association, qualifying for certification by the Dietary Manager's Association; OR: Successful completion of a food service management course at an accredited university, community college, or technical college who curriculum meets at least the minimum requirements of any of the programs described above, whether or not formally approved by the entities named above
Knowledge, Skills and Abilities:
Knowledge of: all food service techniques; management principles, human nutrition and research, planning and layout construction. Ability to: plan menus; train and supervise the work of others; communicate effectively with a wide variety of people; make decisions.

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