Food Production Manager - Lakeland Regional Health-Florida

Lakeland Regional Health is a leading medical center located in Central Florida. With a legacy spanning over a century, we have been dedicated to serving our community with excellence in healthcare. As the only Level 2 Trauma center for Polk, Highlands, and Hardee counties, and the second busiest Emergency Department in the US, we are committed to providing high-quality care to our diverse patient population. Our facility is licensed for 910 beds and handles over 200,000 emergency room visits annually, along with 49,000 inpatient admissions, 21,000 surgical cases, 4,000 births, and 101,000 outpatient visits.

Lakeland Regional Health is currently seeking motivated individuals to join our team in various entry-level positions. Whether you're starting your career in healthcare or seeking new opportunities to make a difference, we have roles available across our primary and specialty clinics, urgent care centers, and upcoming standalone Emergency Department. With over 7,000 employees, Lakeland Regional Health offers a supportive work environment where you can thrive and grow professionally.

Active - Benefit Eligible and Accrues Time Off

Work Hours per Biweekly Pay Period: 80.00

Shift

Flexible and flexible schedule

Location

1324 Lakeland Hills Blvd Lakeland, FL

This position is responsible for providing leadership to the Nutrition and Food Service Department and for management of its human, material and financial resources. This leader is expected to role model the organization values of care, quality, stewardship, accountability, integrity and courtesy. S/he is also expected to formulate a plan for the operation of his/her Department that is in alignment with Lakeland Regional Health’s vision (Creating the Best Health Care Experience), core purpose/mission (Improving Lives by Delivering Exceptional Health Care), and which supports and is fully integrated with organizational strategic plan and operational goals and objectives. S/he will work collaboratively with other leaders within the center and throughout the Hospital to achieve Department, center and Hospital-wide quality, satisfaction, and financial goals.

Manager Capabilities

• Demonstrates accountability for overall departmental operations and/or organization-wide functional responsibilities within the system to support achievement of organizational priorities.
• Coaches team leaders, direct reports and team members to create a productive work environment.
• Creates a high performing team by building strong relationships, mobilizing others to action and effectively leveraging the talent of their team.
• Manages and supports conflict/issues resolution implementing appropriate corrective actions, improvement plans and regular performance evaluations.
• Demonstrates capacity to manage change resistance and break down barriers to effective improvement and transformation.
• Serves as a mentor for a healthy and safe culture to advance system, department and service experience.
• Standard Work 4062: Manager of Food Production
• Coaching/Development: Leads by example. Creates a shared vision and integrates LRH’s core purpose/mission and values into daily activities.
• Interviews, hires, fires, disciplines trains, evaluates the performance of the food production staff, and the Supervisory/Sous Chefs staff and provides management direction to them for personnel actions.
• Exhibits care by thoughtfully serving the needs of others. Maintains a high level of performance and well being despite work pressures, interpersonal challenges, ambiguity, or adversity.
• Focuses on cost control, utilization management, and cost reduction. Shares accountability for achieving or exceeding LRH’s budgeted Net Operating Income. Ensures effective and efficient use of supplies, equipment, physical space, and time. Oversees continuous monitoring of equipment to ensure patient/employee safety.
• Creates an environment of mutual trust and respect. Demonstrates the ability to effectively resolve interpersonal differences and manage conflict with others.
• Consistently demonstrates courtesy and consideration for the opinions, feelings and values of others. Serves as a business driver. Demonstrates the ability to honestly assert ideas and opinions in the face of opposition.

Qualifications & Experience

Essential:

• High School or Equivalent

Nonessential:

• Bachelor Degree

Other information:

Essential Certifications: HACCP and ServSafe

Essential Experience: 10 plus progressive food service production management experience in a healthcare facility managing over 30 subordinates. Responsibility for quantity food purchasing and contract management. Education will be considered in lieu of experience.