Job Description​

Follows direction of NS leadership. Able to open or close operations and run shifts in the absence of leadership. Oversees the execution of day to day operations. Job assignment may include Diet Office leadership production cashier or other key positions. Computer literate. Assists with analytics data entry patient diets inventory management production waste and portion control. Prepares schedules and ensures staffing levels meet demands. Ensure timely service product quality safety and sanitation standards are met. Involved with training and coaching staff. Works stations and fills in for staff as needed. Handles customer complaints. Maintains a positive attitude and conducts interactions in a professional manner. Delegates duties as needed. Makes decisions and communicates well. Ensures food requisitions and caterings are delivered. Assists retail clinical and production areas as needed. Can handle cash. Enforces policies and procedures.

• Every other weekend off
• Weekday shifts are primarily AM shifts from 5:30 AM to 2:00 PM
• Occasionally, 11:00 AM to 7:30 PM shifts may be scheduled as needed
• Weekend schedules may vary due to Manager on Duty responsibilities and coverage needs

Job Requirements

Applicable Experience:

Less than 1 year

ServSafe Manager Certification - National Restaurant Association

Job Details

Full Time

Day (United States of America)