Hospital & Emergency Room
218-879-4641
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Plans, organizes and directs the activities of the department of Food and Nutrition Services for patients, staff and visitors. Responsibilities include menu planning, coordinating special function and catering activities, food preparation, all dining services, budget estimates, cost control and administrative record keeping, establish department policy and procedures, staffing, work schedules, payroll, evaluates and assigns duties to department personnel.
Requirements: Must be a Certified Dietary Manager or a Registered Dietitian. Must have a minimum of three (3) years’ experience in the health care environment – food services. Candidates must have previous leadership/management experience or a demonstrable understanding of leadership/management principles. Strong analytical skills preferred. Food service and clinical expertise. Must possess a valid driver’s license, reliable vehicle and proof of automobile insurance.