Food Service Manager

Responsibilities

• Coordinate the operations of the Food Service department to promote optimal patient care while providing exemplary customer service.
• Menu Planning: Plan and organize menus to meet nutritional and dietary needs of patients.
• Staff Management: Manage staff, develop, train, and evaluate systems and processes to achieve department goals.
• Budget and Cost Control: Manage budget and cost control, ensuring efficient use of resources.
• Quality Food Procurement: Ensure quality food procurement and service.
• Administrative Record Keeping: Maintain accurate and up-to-date records.
• Nutritional Care: Ensure high standards of nutritional care and quality control.
• Training: Lead trainings of Food Services personnel to ensure adherence to safety and sanitation procedures.
• Scheduling: Schedule Food Services personnel effectively.
• Calculations: Calculate menus in accordance with diet orders and nutritional needs of patients.

Requirements

• Five or more years in a management capacity in a Food and Nutrition department or healthcare food service department required.
• Completion of a state or local approved food safety course required.
• Thorough knowledge of food products and service, operations, staffing, handling, storage, and regulatory requirements required.

Qualifications

• Bachelor's degree in Nutrition Sciences preferred or the equivalent through experience and/or specialized training.
• Knowledge of nutrition and therapeutic diets preferred.