Mgr, Food & Nutrition Srvcs

Responsibilities

Oversees all aspects of food production, food quality, menu and recipe composition, quality assurance, purchasing and receiving, sanitation, and Cafeteria & Catering meal service.

Ensures food quality & nutritional content to meet patient clinical needs.

Recruits, interviews, hires, trains, and supervises lower level supervisors and other staff members.

Establishes both short and long term goals and objectives for the operation.

• Manages and supervises staff in the trayline area to ensure accurate and efficient meal service, including monitoring of trayline schedules.
• Manages functions of patient meal distribution/rethermalization for efficient service, including managing meal rounds.
• Supervises staff, in conjunction with the Executive Chef, preparing schedules, appropriate reports, and daily production workloads.
• Contributes to student/internship programs offered by Food & Nutrition Services.
• Forescasts menu needs for patient/staff meal service using CBORD software programs.
• Assists with ongoing recipe testing program for new product trials and menu development.
• Works with the Executive Chef to plan menus and recipes for catering functions and in creative menu development.
• Affords assistance in the development of all patient/staff service menus in conjunction with the Executive Chef and the Chief Clinical Dietitian.
• Ensures menus comply with targeted food costs.
• Ensures food quality and nutritional content meet patient clinical needs.
• Works with production, patient service, and cafeteria management/supervision to plan theme/special menus.
• Affords assistance in the development of all patient/staff service menus in conjunction with the Executive Chef and the Chief Clinical Dietitian.
• Ensures all menus for any occasion are written within the constraints of the approved diet manual and budgets.
• Affords assistance in the computerization of the department as it relates to menu, floor stock, and nourishment.
• Works with leadership to develop and control capital/operating budgets.
• Affords assistance in data collection and evaluation of data as needed related to all operating and capital budgets.
• Maintains appropriate records related to sanitation, safety, and patient satisfaction.
• Coordinates purchasing, receiving, storage, distribution, and accounting activities for food and supply purchases needed for patient/staff services meal service in conjunction with the Executive Chef.
• Recruits, interviews, hires, trains, counsels, disciplines, and discharges staff.
• Prepares performance evaluations and accepts grievances or refers them to leadership.
• Develops and maintains measures of accountability for supervisors.
• Ensures appropriate employee selection and training in all aspects of food production and customer service.
• Responsible for labor relations.
• Maintains adequate supervisory staffing coverage.
• Maintains responsibility for sanitation and safety of the environment, appearance and cleanliness of employees and ensures compliance with applicable health, safety, and fire regulations.
• Promotes effective communication with other support service areas to ensure the sanitation and safety of the work environment.
• Captures coordination and control activities with other support service departments.
• Represents the department at various meetings and participates on committees as assigned by leadership.
• Participates in the department’s Quality Assurance program by ensuring records of quality control are maintained.
• Establishes short- and long-term goals and objectives for the operation.
• Recommends policies and procedures and is responsible for the optimum utilization of computerized systems within the production, cafeteria, and catering programs.
• Recommends, coordinates, and evaluates program expansion and/or changes in conjunction with leadership.
• Attends pertinent in-service programs scheduled within the hospital.

Qualifications

• Bachelor's degree in Food and Nutrition and 4 years experience in food service management required.
• 2 years experience in a large scale food service operation required.
• Or equivalent combination of education and experience.

License and Certifications

Active American Dietetic Association membership upon hire preferred.