Manager, Food Service

About the Role

As the Food Service Manager, you will supervise the kitchen staff, manage all aspects of food purchasing and storage, preparation, ensure quality and cost standards are met, and maintain a clean and organized work environment. You will maintain food costs within budget by minimizing overstocking and waste. Your expertise in culinary management, healthcare regulations, and team leadership will play a crucial role in delivering exceptional dining experiences to our patients.

Supervisory Responsibilities

• Supervises the Dietary Staff

Responsibilities

• Train and supervise the kitchen staff to perform according to the established policies and procedures of the Dietary Services Department and general administration
• Inventory, purchase, and receive all food and non-food supplies to accurately meet the demands of the menu, census, and efficient kitchen management
• Preserve excess or surplus food in accordance with established procedures
• Maintain equipment and work area in a clean and orderly manner, including proper cleaning and storage of kitchen and serving utensils
• Evaluate and discipline employees; make recommendations for discharge and refer to the Dietary General Manager and Executive Director
• Establish work schedules and consult or advise food service employees on any aspect of work performance
• Review menus and order food items, ensuring that established cost and quality standards are met
• Alter menus as needed for individual patient food tolerances, allergies, or religious restrictions
• Prepare accurate and timely purchasing reports, schedules, evaluations, timecards, orientation/training forms, and other reports as necessary
• Work cooperatively with co-workers, manager, clients, and prospective clients
• Perform other duties as requested by the Executive Director or Dietary General Manager
• Ensure regular attendance

Requirements

• 2 years of prior experience performing supervision and management in a healthcare setting
• 2 years of knowledge in cooking
• Ability to perform simple mathematics
• Experience operating food service equipment safely
• Experience with food inventory and food cost budgeting
• Good communication skills
• Attention to detail
• Flexible schedule
• Know and abide by the general provisions of 42 CFR Part 2, “Confidentiality of Alcohol and Drug Abuse Patient Records”; and 45 CFR “Health Insurance Portability and Accountability Act”
• Restricted access to patient identifying information and patient health information

Qualifications

• High School graduate or equivalent

Physical Requirements

• Must be able to see at 20/40 corrected in each eye and hear (hearing aid acceptable)
• Must be able to stand continuously for 7 hours per 8-hour shift
• Able to ambulate through the kitchen
• Able to bend and lift objects up to a maximum of 50 lbs.
• Operate food service equipment safely

Benefits

• Competitive salary plus benefits
• Generous Paid Time Off
• Professional growth opportunities