Manager-Nutritional Services

in planning and coordinating menus and recipes utilizing quantity food production standards preferred. Knowledge and Skills: Able to read, write and speak with professional quality; use computer and software programs necessary to the position, e.g. Word, Excel, Power Point, access; operate and troubleshoot basic office equipment required for the position. Able to related and communicate positively, effectively, and professionally with others; provide leadership; be assertive and consistent in enforcing policies; work calmly and respond courteously when under pressure; lead, supervise, teach, and collaborate; accept direction. Able to communicate effectively in English in person, in writing, and on the telephone; think critically; work independently; perform basic math and statistical functions; manage multiple assignments; compose written material; work well under pressure; problem solve; organize and prioritize workload; recall information with accuracy; pay close attention to detail. Able to distinguish colors as necessary; hear sufficiently for general conversation in person and on the telephone, and identify and distinguish various sounds associated with the workplace; see adequately to read computer screens and written documents necessary to the position. Licensures and Certifications: Registered Dietitian with Commission on Dietetic Registration required. ServSafe Food Safety Manager Certification required, as outlined in the California Health and Safety Code. Valid Driver's License required at time of hire.