Position Summary:Plans, directs, organizes, and coordinates the activities of the Food Service Department to provide outstanding dining options to our contracted client, establishes policies and procedures to provide administrative direction for menu formation, food preparation, distribution and service, budgeting, purchasing, sanitation standards, safety practices, staffing, and staff development. Assures compliance with standards of practice and regulatory requirements.Key Accountabilities:Supervises food storage, production and service programs.Maintains inventory system for food and supplies.Ensures food preparation for optimal nutrition and economic handling of food as well as efficient usage of time.Plans menus, purchases food and supplies, and assigns duties for special meals or special occasions.Checks food for flavor, temperature, and appearance on a regular basis.Confers with District Manager or other departments regarding the technical and administrative aspects of dining service. Coordinates food service activities with other disciplines.Maintains ongoing communication with Dietitian/Clinical Support staff to keep informed of customer nutritional concerns.Interviews applicants for employment; evaluates employees on a regular basis according to prescribed guidelines; terminates employees according to standard procedures as required.Provides orientation and job specific training to employees.Plans, conducts, and oversees continuous employee training, competencies and reviews.Prepares work schedules, vacation schedules, etc. Maintains records of tardiness and absenteeism.Maintains facility specific staffing patterns to include: appropriate levels, replacement procedures, and assignments appropriate to qualifications.Attends department head, safety, infection control, quality assurance, and other facility or corporate meetings as directed.Makes frequent inspections of all work, storage, and servicing areas to determine that regulations and directions governing Foodservice activities are followed including compliance with safety and sanitation.Plans and/or conducts and retains records of monthly staff meetings, employee training and/or in services.Keeps administration and District Manger informed of department activities, needs, and problems.Reviews department performance and institutes changes in techniques or procedures to improve services, simplify work flow, assure compliance with regulatory requirements, and promote more efficient operation of the food service Department.Other duties as assigned.Minimum Requirements:Minimum 2 years experience coordinating food service operations.Demonstrated ability to teach others is required.Demonstrated ability to relate well to individuals and groups with widelyVarying backgrounds, perspectives, education, and skills is required.Excellent work record, superior communication, cooperation, and organizational skills required.Demonstrated experience in supervising large staff required.Working Conditions:Must be able to remain standing for most of working hours.Must be able to lift at least 35 pounds.Must be able to perform respective tasks.Must be able to work flexible hours and days.May be exposed to hot, humid work areas.May be exposed to sharp instruments and power driven equipment.May be exposed to caustic chemicals.About Elior NAElior North America enhances people's lives through culinary innovation and a commitment to providing exemplary service. Our family of companies, with more than 18,000 employees, provides food services and catering to over 1,500 client accounts in five industry segments across the continental United States. We are proud to be the fifth largest culinary management company in the country and excited to be the fastest growing organization in the industry.We focus on three ingredients for success to differentiate Elior from our competitors and position our company as a disruptor in the markets we serve. To support our ingredients for success and drive our mission and values, we need talented team members throughout our family of companies.Do you have what it takes to be a part of the company that is, "Small enough to care and Big enough to make a difference"?Elior North America is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.Job Type: Full-timePay: $52,000.00 - $55,000.00 per yearBenefits:401(k)401(k) matchingDental insuranceDisability insuranceEmployee assistance programEmployee discountHealth insuranceLife insurancePaid time offReferral programTuition reimbursementVision insuranceSchedule:Monday to FridayWeekend availabilityAbility to commute/relocate:Baltimore, MD: Reliably commute or planning to relocate before starting work (Preferred)Experience:Culinary experience: 1 year (Preferred)Food management: 1 year (Preferred)Chef Management: 1 year (Preferred)Work Location: One location