Responsible for leading our Food Service teams. The Manager - Culinary will lead the culinary teams from a production and nutrition standpoint in accordance with leaderships direction. The Manager - Culinary assists leadership in all culinary responsibilities with Food Services at the above listed locations, including purchasing, inventory control, menu development, food preparation, staff development, cleanliness, scheduling, etc. The Manager - Culinary will also have heavy involvement in the dietetics portion of food service, with guidance from the Patient Services Manager. What you will do. Assists and directs operations at assigned Avera locations. Works closely with the team to manage caterings needed on the campus. Meets standards established by leadership for food preparation, quality, sanitation, and efficiency. Delivers all products according to time schedule set for the specific item. Completes buying to ensure prudent and appropriate purchasing of food and supplies within a set budget utilizing the Avera Pace and Premier contracts. Works to maintain an adequate and fiscally responsible inventory. Assists in year-end inventory. Assists in the development of menus for patient food service working closely with the dietetic team. Assists in menu planning for retail area and special functions. Works closely with Facility Services to ensure that equipment receives timely and appropriate maintenance and remains in good operating condition. Creates and manages employee work schedule for food and nutrition staff according to department and hospital guidelines and policies. Includes daily coordination of staffing levels to maximize department efficiency while maintaining positive customer satisfaction. Assists with the collection and maintenance of records as needed by Performance Improvement, JCAHO, OSHA, HACCP, and Health Department or as by law. Responsibilities include interviewing, hiring, developing, training, and retaining employees; planning, assigning, and leading work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems. Essential Qualifications. The individual must be able to work the hours specified. To perform this job successfully, an individual must be able to perform each essential job function satisfactorily including having visual acuity adequate to perform position duties and the ability to communicate effectively with others, hear, understand and distinguish speech and other sounds. These requirements and those listed above are representative of the knowledge, skills, and abilities required to perform the essential job functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions, as long as the accommodations do not cause undue hardship to the employer. Required Education, License/ Certification, or Work Experience:Associate's or equivalent from a two-year college or technical school; six months to one year related experience and/or training; or an equivalent combination of education and experience required. Certified Dietary Manager - Association of Nutrition & Foodservice Professionals or full 15 hour training from Food Service Registered Dietitian on common diets, supplement explanation and resources needed for diet compliance within 90 Days Drivers License - Licensing Board Serv. Safe Certificate - National Restaurant Association