The Youth Rehabilitation and Treatment is looking for a Food Services Director I which will provide oversight of the food service programs in both Geneva and Kearney. If you experience supervising and leading food service environment along with strong organizational and time management skills, then we are looking for you! Apply today to join this great team!
Youth Rehabilitation and Treatment Center - Geneva or Kearney
Monday - Friday, 8:00 am to 5:00 pm
The Food Service Director I will provide oversight of the food service programs at both the Geneva and Kearney YRTC locations. This includes supervising a Food Service Supervisor at each facility. Oversight of compliance with Federal Guidelines of the School Lunch program, American Correctional Association food service standards and nutritional adequacy requirements is essential. Monitoring of religious diets, youth preferences, ordering, supply inventory, minimization of food waste, safety and security is involved. Candidate will fill in for the Food Service Supervisors when staff shortages occur or in the absence of the Food Service Manager. Monitor cost efficiency at each YRTC. Conduct inspections of the food service areas and review compliance with mandated processes at each facility. Monitor compliance with Department of Health Standards. Manage inventory control and storage.
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. OR Associate degree in Foods/Nutrition pluse 4 years experience in a large institutional food service operation, three of which must be in a management position. OR High school education or equivalent plus six years of experience in a large institutional food service operation, three of which must be in a management position.
PREFERRED: Supervisory experience in a food service environment. Experience in a food service environment.
OTHER: Valid driver's license or the ability to provide independent travel.
Knowledge, Skills and Abilities: Good organizational skills. Ability to travel back and forth between facilities. Good communication skills. Good problem solving skills. Knowledge of nutritional standards, sanitation standards, and the application of menus. Ability to work with others.