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Food Service Manager

Food Service Manager

Kedren Community Health Center IncLos Angeles, CA, US
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Job Description

Job Description

POSITION OBJECTIVE / SUMMARY :

The Food Services Manager is responsible for planning, organizing, and managing the day-to-day operations of the Food Service Department while providing food services to Kedren’s established operational guidelines and professional standards.

MINIMUM QUALIFICATIONS REQUIRED FOR THIS POSITION :

  • A Certified Food Protection Manager certification
  • At least five (5) years of supervisory experience in a psychiatric healthcare environment.
  • Membership in (HIEFSS) Hospital Institution and Educational Food Service Society desirable.
  • Ability to instruct in basic food preparation and some experience in supervision in a dietary department at a hospital or closely related agency.
  • Proficiency in MS Word / Excel and a computer data entry database (windows environment).
  • Ability to stand, walk, bend, stoop, squat, and reach.
  • Excellent verbal, written, and interpersonal skills.
  • Must be able to meet deadlines and follow-through on work assignments.
  • Work additional hours / days are required.

GENERAL STATEMENT OF FUNCTIONS :

  • Provides day-to-day management of the Food Services Department and staff.
  • Keeps records of meals served, raw food cost, supply cost, and labor cost for both patient and non-patient food service, in order to determine the cost of patient meals, cafeteria operations and special functions meals. Also, keeps records of cafeteria income in conjunction with the supervisor.
  • Participates in working out contracts if necessary for all items to be purchased; may interview salesmen from the various companies in consultation with the Food Services Director.
  • May conducts or arranges in-service education classes on various topics as needed.
  • Prepares or supervises the preparation of cost studies on menu items and special functions.
  • Participates in preparing five-week cycle menus for regular and therapeutic diets in conjunction with Consulting Dietitian.
  • Responsible for personnel / payroll related duties of assigned staff.
  • Evaluates the acceptability of meals by patients and staff in consulting with designated clinical staff and the Consulting Dietitian.
  • Evaluates the efficiency of all food service operations.
  • Determines employees’ work schedule, training needs and vacation schedules.
  • Promotes a wholesome environment for food service staff and customers.
  • Ensures that all prevailing rules, regulations and guidelines are met at all times.
  • Reports problems and concerns requiring higher level intervention timely to avoid unnecessary escalation of issues.
  • Meets with staff regularly to facilitate open two-way communications and effective and efficient problem resolution.
  • Prepares operational reports to Food Services Director as required.
  • Practices confidentiality in all client, employee, and management related matters.
  • Participates in the fundraising activities of Kedren.
  • Practices loyalty and commitment to the philosophy, goals and objectives of Kedren.

    • COMPETENCIES :

  • Analytical Thinking - Able to breakdown raw information and undefined problems into specific, workable components that in-turn clearly identifies the issues at hand. Makes logical conclusions, anticipates obstacles, and considers different approaches to the decision-making process.
  • Attention to Detail – Accomplishes tasks through concern for all the areas involved, no matter how small. Monitors and checks work or information and plans and organizes time and resources efficiently.
  • Communication Effectiveness – Clearly conveys information and ideas through a variety of media to individuals or groups in a manner that engages the audience and helps them understand and retain the message.
  • Compliance – Ensures compliance and examines patient information to insure that they comply with company and industry regulations, and service policies and procedures.
  • Contract Management – Monitors and manages contractor performance, quality and compliance to contract terms and conditions by tracking obligations, monitoring invoices, and troubleshooting invoice issues.
  • Food Service Management – Researches and implements the use of new processes and / or equipment within the broad scope of a program to facilitate an efficient and effective nutritional program.
  • Food Service Safety – Takes lead role in supervising food safety, able to recognize, prevent and alleviate hazards in food business and instill skill and knowledge to appropriate employees.
  • Inventory / Supply Management – Identifies, understands organization supply needs, and plans inventory accordingly to meet those need and keep optimal inventory levels, monitoring frequently.
  • Planning and Organization – Establishes a systematic course of action for self or others to ensure accomplishment of a specific objective or case plan / management. Sets priorities, goals, and timetables to achieve maximum productivity.
  • Service Focus – Balances interests and needs of a variety of internal customers and clients; adjusts priorities to respond to pressing and changing demands. Anticipates and meets the need of the customer and client; achieves quality results; is committed to continuous improvement of services.
  • Workforce Planning – Exhibits knowledge of HR concepts, principles, and practices related to determining workload projections and current and future competency gaps to align human capital with organizational goals.

    • SUPERVISORY COMPETENCIES

  • Coaching – Provides timely guidance and feedback to help others strengthen specific knowledge / skill areas needed to accomplish a task or solve a problem.
  • Delegating – Divides work into components and determines what can be delegated and delegate’s responsibility and authority as appropriate.
  • Employee Development – Works with, coaches, and supports direct reports in developing knowledge, skills, and abilities in the interest of performance improvement and employee’s career development.
  • Facilitation – Leads group to intended results while allowing adequate discussion, brings group back to the meeting’s purpose or goal when needed, and gains input of ideas from all participants.
  • Motivating – Inspires the willingness to take self-directed actions to do more than is expected in the job with the aim of improving job performance and finding or creating new opportunities.
  • Organizational Acumen – Sizes up a situation, balances reason and the interests of others, and acts in a decisive, timely, and appropriate manner that is congruent with the organization’s values, goals and mission to achieve success.
  • Performance Management - Works to improve and reinforce performance of others. Takes responsibility for one’s direct reports performance by setting clear goals and expectations, tracking progress against the goals, and addressing performance problems and issues promptly in a manner that builds confidence and maintains self-esteem.
  • Team Building – Inspires, motivates, and guides others toward goal accomplishments. Consistently develops and sustains cooperative working relationships, fosters commitment, team spirit, pride and trust.
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