Position Summary:
Under the leadership of the Director, Food Services the Manager, Food Services is an active member of the department that prepares and distributes Food Service products. The Manager oversees and controls the production and distribution of food served to patients, employees and visitors according to established menu schedules. The Manager, Food Services monitors food production and cost along with waste control.
Basic Qualifications:
· Education:
Requires an Associate’s degree in Food Service Management. A Bachelor’s degree is preferred.
· Experience:
Requires three to five years of work-related experience or an equivalent combination of education, training and experience.
· Licensure, Registrations & Certifications:
Requires and maintains a current Safe Serve Certification.
Essential Job Responsibilities:- Manages the production of food served to CRHS patients, staff and visitors through the tray line, cafeteria, and catered functions.
- Follows the daily menus and schedules to produce varied and enticing food.
- Monitors food production and cost along with waste control.
- Inspects on a regular basis all work, storage and serving areas to ensure adherence with regulations governing food services.
- Ensures that proper inventory is maintained for departmental operations.
- Works closely with the Director, Food Services to recommend and maintain organizational structure and staffing levels to prepare food daily.
- Prepares work schedules for Food Services staff.
- Responsible for operation of Food Services Department in absence of the Director.
- Provides staff the opportunities to participate in staff development and regularly schedules in-service programs. Provides new employees with an orientation specific to the department, explaining the department’s mission and goals.
- Prepares and conducts probationary and annual employee evaluations that accurately reflect the employee’s performance during the evaluation period. Provides the employees with a summary of their strengths, areas for improvement and developmental plan for the future.
- Utilizes technology to analyze and develop statistical measures of the Food Service Department’s performance metrics, reports and programs.
- Ensures the continuous survey readiness of any and all regulatory agencies including Joint Commission, EEOC and other governmental agencies.
· Performs other duties as assigned.
Standards of Performance:- Meets or exceeds goals and expectations assigned and as measured through the Leader Evaluation Tool (LET).
- Manages the production and distribution of food served to CRHS patients, staff, nursing home residents and visitors.
- Follows the daily menus and schedules to produce varied and enticing food.
- Monitors food production and cost along with waste control.
- Inspects on a regular basis all work, storage and serving areas to ensure adherence with regulations governing dietetic activities.
- Negotiates conflict and maintains constructive working relationships with people at all levels of the organization.
- Demonstrates positive interpersonal skills in communicating with staff, patients and visitors and others in the community so that the organization is positively perceived.
- Recommends, implements, directs, coordinates and supervises service-oriented and cost effective policies and procedures in all areas of authority.
- Demonstrates on-going performance improvements aimed at operational efficiencies, process improvements and financial outcomes.
- Maintains up-to-date knowledge of procedures and interpretations of all human resources, federal, state and JCAHO laws and regulations.
- Ensures that all safety and infection control policies and practices in the delivery of direct patient care are observed as measured by feedback and observation from nursing, medical and management staff.
- Demonstrates reliability as measured by compliance with the CRHS Time and Attendance policy.
- Demonstrates professional conduct and adherence to all safety, confidentiality, and HIPAA
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