Employee Services Director directs the selection, design, and implementation of employee engagement programs geared to attract and retain employees and promote a healthy and productive work environment. Evaluates programs focused on work-life, child care, fitness, discounts, remote working, education, training, and others to provide options that engage employees. Being an Employee Services Director develops processes to analyze and assess program utilization, employee feedback, competitiveness, and workforce productivity to ensure that a cost-effective mix of programs is offered. Designs policies and procedures to promote efficiency and optimize administrative hours to control costs. Additionally, Employee Services Director researches and remains up to date with evolving changes in the employee experience space to identify areas to improve employee engagement and work experience. Requires a bachelor's degree. Typically reports to senior management. The Employee Services Director manages a departmental sub-function within a broader departmental function. Creates functional strategies and specific objectives for the sub-function and develops budgets/policies/procedures to support the functional infrastructure. To be an Employee Services Director typically requires 5+ years of managerial experience. Deep knowledge of the managed sub-function and solid knowledge of the overall departmental function. (Copyright 2024 Salary.com)
Culinary Director
The culinary Director is responsible for managing the culinary service department in providing quality food and nutritional services to residents. This position provides therapeutic meal service based on RDA requirements and standards set forth for quality food provision. The Director provides supervision and leadership to all Culinary Services personnel to assure that services are provided in a consistent quality manner. Planning, organizing, controlling and directing all functions of the Culinary Services department are essential to this position.
ESSENTIAL RESPONSIBILITIES AND DUTIES
To Assess, Plan and Implement a Nutritional Therapeutic Care Plan for Each Resident Following the RAI Standard
To Plan, Organize, Control and Direct the Functions of the Culinary Services Department so that Food and Nutritional Services Meet the Nutritional and Therapeutic Needs of the Resident
For the Ordering, Receiving and Storage of New Equipment and Supplies
For the Staffing, Scheduling and Budgeting the Efficient Operation of Culinary Services Department
FACILITY COMPLIANCE
QUALIFICATIONS
Education and Experience
Preferred
Required Skills and Abilities
The physical demands described below are representative of those that an employee in this position would encounter on the job. Reasonable accommodations may be made, when possible, to enable individuals with disabilities to perform essential functions.
Rarely = not a regular part of this job
Occasionally = less than 1/3 of a shift
Frequently = 1/3 to 2/3 of a shift
Constantly = more than 2/3 of a shift
= an essential part of the job regardless of frequency or duration
Lifting Weight / Exerting Force: Frequently throughout the day will lift or exert force up to 50 lbs; Occasionally up to 100 lbs
Standing and Walking: Constatnly needed throughout the day (ability to be mobile around the facility throughout the day)
Sitting: Frequently sits throughout the day
Using Hands: Constantly uses hands throughout the day
Reaching: Frequently reaches throughout the day
Climbing and/or Balancing: Rarely needs to climb or balance
Stoop, Kneel, Crouch, Crawl: Occasionally needs to stoop, kneel, crouch or crawl
Talking: Frequently needs ability to talk throughout the day
Hearing: Constantly needs to hear and listen throughout the day
This position requires the ability to use close-, distance-, peripheral-vision, depth perception and ability to adjust focus
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0 Employee Services Director jobs found in Duluth, MN area