Manager, Food Service

Position Title: Food Service Manager

Department: Dietary

Reports To: Director

Supervises: Dietary Staff

Job Summary:

As the Food Service Manager, you will be responsible for supervising the kitchen staff, managing all aspects of food purchasing and storage, preparation, ensuring quality and cost standards are met, and maintaining a clean and organized work environment. Maintain food costs within budget by minimizing overstocking and waste. Your expertise in culinary management, healthcare regulations, and team leadership will play a crucial role in delivering exceptional dining experiences to our patients.

Supervisory Responsibilities:

• Supervises the Dietary Staff

Duties/Responsibilities:

• Train and supervise the kitchen staff to perform according to the established policies and procedure of the Dietary Services Department and of the general administration
• Inventory, purchase, and receive all food and non-food supplies to accurately meet the demands of menu, census, and efficient kitchen management. Provide for the preservation of excess or surplus food in accordance with established procedures.
• Maintain equipment and work area in clean and orderly manner including proper cleaning and storage of kitchen and serving utensils
• Evaluate and discipline employees. Make recommendations for discharge and refer to the Dietary General Manager and Executive Director
• Establish work schedule and consult or advise food service employees on any aspect of work performance
• Review menus and order food items, ensuring that established cost and quality standards are met
• Alter menus as need for individual patient food tolerances, allergies, or religious restrictions
• Prepare accurate and timely purchasing reports, schedules, evaluations, timecards, orientation/training forms, and other reports as necessary
• Must be able to work in a cooperative manner with co-workers, manager, clients, and prospective clients
• Perform other duties as requested by Executive Director of Dietary General Manager
• Regular Attendance

Required Skills/Abilities

• Must have 2 years of prior experience performing supervision and management in a healthcare setting
• Must have 2 years of knowledge on cooking
• Ability to perform simple mathematics
• Operate Food service safely
• Experience with food inventory and food cost budgeting
• Good communication skills
• Attention to detail
• Flexible with schedule
• Know and abide by the general provisions of 42 CFR Part 2, "Confidentiality of Alcohol and Drug Abuse Patient Records"; and 45 CFR "Health Insurance Portability and Accountability Act". This position has restricted access to patient identifying information and patient health information.

Education:

• High School graduate or equivalent

Physical Requirements:

• Must be able to see at 20/40 corrected in each eye and hear (hearing aid acceptable)
• Must be able to stand continuously for 7 hrs. per 8 hr. shift
• Ambulate through kitchen
• Able to bend & lift objectives up to a maximum of 50 lbs.
• Operate food service equipment safely

We Offer:

• A competitive salary plus benefits
• Generous Paid Time Off
• Professional growth opportunities