Food Manager

About the role

The Food Manager ensures the kitchen operates within budget while consistently providing healthy, appealing, and nutritious meals to patients.

Responsibilities

• Develop creative menus featuring a variety of local, seasonal, and culturally diverse dishes.
• Build menu plans that account for food allergies, sensitivities, and special dietary needs.
• Monitor inventory levels and plan orders for supplies and ingredients based on shortages and budget guidelines.
• Oversee the work of food service staff, including hiring, termination, training, performance reviews, and orientation.
• Ensure compliance with all federal, state, local, institutional, and departmental standards for sanitation, quality, and safety.
• Monitor various kitchen logs and tracking sheets, reporting any variances to the Director.
• Ensure proper operation and maintenance of kitchen equipment, enforcing safety and sanitation standards.
• Oversee food preparation according to portion control and standard recipes, ensuring meals are attractively garnished and presented.
• Assist with preparing late trays as needed.
• Safely store leftovers in appropriately labeled and dated containers.
• Complete all assigned tasks in accordance with facility safety standards and policies.
• Report to work in clean, neat attire as required by company policy.
• Practice frequent hand washing and infection control measures before and during food preparation.
• Ensure safe and efficient kitchen operations at all times.
• Retrieve food supplies from storage, freezer, and refrigerator using proper body mechanics.
• Observe all departmental safety rules and promptly report any faulty equipment or unsafe conditions.
• Follow instructions and make necessary adjustments as directed by management.
• Adhere to all facility and departmental policies and procedures.
• Attend required departmental and facility training sessions.
• Complete special projects or other related work as requested.
• Collaborate with other team members, adapt to changes, and provide services in other areas of the facility as appropriate.
• Adjust to changing situations or work assignments as needed.
• Wear and properly display a name badge at all times.
• Respond positively to guidance or counseling and strive to benefit from feedback.
• Proactively identify and report potential problems within the department and seek management guidance.
• Demonstrate excellent organizational skills and contribute new ideas and methods for improvement.
• Communicate effectively using both verbal and non-verbal methods (courtesy, tone of voice, facial expressions, gestures, etc.).

Requirements

• High school diploma or equivalent required.
• Culinary training degree preferred.
• ServSafe certification preferred, unless otherwise required by state regulations.
• 4 years of experience in a high-volume restaurant environment.
• 4 years of experience in a healthcare food service environment.

Skills

• Strong organizational and time management skills.
• Excellent communication skills.
• Knowledge of nutrition, diets, food allergies, food safety, and storage.

Personal Protective Equipment

Universal precautions equipment and kitchen-safe infection control and safety equipment are required.