Manages and oversees the performance of tasks relating to the preparation and service of food, the delivery and collection of food and supplies, the appropriate operation of machinery, and the sanitation of specific related areas.
Supervises staff and ensures adequate quality control audits.
Job Responsibility
- Provides leadership to Food & Dining Services team members and supervisors by communicating and guiding toward achieving department objectives.
- Develops, communicates, and builds consensus for goals in alignment with the health system.
- Plans, organizes and manages the staff and activities of the Food and Nutrition department including food production Develops, manages and evaluates direct reports;
performs daily quality control audits.
- Ensures compliance with departmental sanitation and safety standards.
- Ensures internal and external customer inquiries are responded to courteously, accurately and in a timely manner.
- Coordinates department staffing and scheduling to ensure adequate shift and skill coverage; reviews timesheets and maintains records.
- Ensures adequate operating supplies and calibrated equipment.
- Requisitions supplies as needed.
- Records food count and leftovers daily; monitors and compiles operating expenses.
- Assists in the annual budget preparation and tracking for salary, operations, and capital equipment; maintains department administrative and compliance records.
- Reviews established contracts for product and purchasing guidelines.
- Prepares and places orders, electronically and by phone, for food, suppliesand equipment.
- Reviews received orders with storeroom staff. Reconciles shipping invoices and receiving reports to ensure accuracy. Refuses delivery of damaged, spoiled, or incorrect items.
- Gathers department metrics related to inventory usage, purchasing activities and costs. Reports findings to management.
- Adheres to food safety policies and procedures in the performance of duties.
- Performs related duties as required. All responsibilities noted here are considered essential functions of the job under the Americans with Disabilities Act.
Duties not mentioned here, but considered related are not essential functions.
Job Qualification
- Bachelor's Degree required, or equivalent combination of education and related experience.
- Current Food Service Manager Certification required, plus specialized certifications as needed.
- 6-8 years of relevant experience and 2-5 years of leadership / management experience, required.
- Additional Salary Detail
The salary range and / or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future.
When determining a team member's base salary and / or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).
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