Manager Food and Nutrition

About the role

The position oversees preparation and service of food and beverages, evaluates and recommends changes, manages staff, prepares budgets, and ensures compliance with regulatory standards.

Responsibilities

• Evaluates and recommends changes in techniques, methods, procedures, products, and equipment to ensure an efficient operation within established budgetary guidelines.
• Oversees team members’ work and maintains adequate staffing levels to ensure an efficient operation.
• Oversees food production and nutrition care to ensure a high standard of quality.
• Participates in formulation of budgets and manages production budgets.
• Develops and recommends operating and capital budgets and controls expenditures within approved budget objectives.
• Ensures adherence to menu standards and coordinates medical nutrition therapy for patients.
• Directs planning of menus for on-site feeding; recommends changes, additions, or deletions of items.
• Collaborates in implementation and maintenance of computerized menu management system.
• Develops site policies and procedures for production units; develops forecasting, ordering, and evaluation systems to assure smooth operation of units.
• Ensures adherence to AAH’s system policies and procedures.
• Affirms sanitation standards comply with applicable regulatory agencies and ensures proper labeling, storage, and accurate accounting of food items in the production units.
• Performs human resources responsibilities for staff which include interviewing and selection of new employees, promotions, staff development, performance evaluations, compensation changes, resolution of employee concerns, corrective actions, terminations, and overall employee morale.
• Responsible for understanding and adhering to the Advocate Aurora Health Care Code of Ethical Conduct and for ensuring that personal actions, and the actions of employees supervised, comply with the policies, regulations and laws applicable to AAH’s business.

Requirements

• Licensure, Registration And/or Certification Required: ServSafe Food Manager certification needs to be obtained within 90 days.
• Education Required: Bachelor's Degree (or equivalent knowledge) in Hospitality Management, Dietetics or related field.
• Experience Required: Typically requires 5 years of experience in food service management and operations, including preparation and distribution of food and culinary arts. Includes 1 year of supervisory experience in management of staff, budgets and multiple food service functions.

Qualifications

• Demonstrated leadership skills in problem solving, decision-making and initiative.
• Demonstrated ability to analyze and interpret financial data.
• Excellent planning, organizing and effective time management skills.
• Strong customer service orientation.
• Ability to anticipate and solve problems.
• Basic computer skills including Microsoft Office (Excel, PowerPoint and Word) or similar products.

Skills

• Leadership skills in problem solving, decision-making and initiative.
• Ability to analyze and interpret financial data.
• Excellent planning, organizing and effective time management skills.
• Strong customer service orientation.
• Ability to anticipate and solve problems.
• Basic computer skills including Microsoft Office (Excel, PowerPoint and Word) or similar products.

Benefits

Comprehensive suite of Total Rewards including compensation, benefits, retirement plans, career development programs, and more.

Pay

$44.15 - $66.25 per hour

Schedule

Monday-Friday, possible weekends, evenings, and holidays as department needs dictate.