Food Service Manager

Overview

Copley Hospital, located in Morrisville/Stowe VT, is hiring a Food Serviced Manager to join our culinary team! The Food Service Manager will plan, direct, and coordinate the activities of Nutritional Services department to provide dietetic services and nutritional care to patients. The Manger will establish policies and procedures to provide administrative direction for menu formation, food preparation, distribution and services, budgeting, purchasing, sanitation standards, safety practices, staffing, staff development. Adheres to regulatory agency requirements. Reviews, evaluates and assures quality and appropriateness of nutritional care and food service provided to patients, staff and community.

This position is Full-Time (PT available).

Copley Hospital has a variety of shifts available across Full-Time, Part-Time, and Temporary needs. Please consider applying to discuss how your availability may align.

Responsibilities

• Supervises food production and service programs as well as departmental personnel involved.

• Ensures food preparation for optimal nutrition and appropriate handling of food as well as efficient usage of time.

• Makes frequent inspections of all work, storage, and servicing areas to determine that regulations and directions governing dietetic activities are followed.

• Plans menus, purchases food, and assigns duties for special meals or special occasions, such as medical staff board buffets, board meetings, recognition dinners, and other related hospital functions.

• Develops and implements the necessary performance improvement monitors to assure high standard of service.

• Confers with other departments, such as the medical staff and nursing, regarding the technical and administrative aspects of dietetic service.

• Checks routine maintenance and other repairs requested by work orders.

• Maintains compliance with all CMS, Federal, state and local regulatory agency standards for food dietetic services.

• Reviews department performance and institutes changes in techniques or procedures to improve services, simplify work flow, assure compliance with regulatory requirements, and promote more efficient operation of the Nutrition Service Department

• Maintains professional growth and development through seminars, conferences, and professional affiliations.

• Attends department head, cost containment and other hospital meetings as directed.

• Interviews applicants for employment. Evaluates employees on a regular basis according to prescribed guidelines. terminates employees according to standard procedures as required.

• Keeps administration informed of departmental activities, needs, and problems.

• Develops standards of performance, determines areas of responsibility, assigns responsibility and accountability, and delegates authority to the various professional members of the staff.

• Prepares job descriptions, organizational charts and manuals covering all phases of departmental operations.

• Assists in preparation of departmental budget on an annual basis. Responsible for adhering to cost containment standards and completing monthly budget reports.

• Prepares work schedules, vacation schedules, etc. maintains records for tardiness ans absenteeism.

Qualifications

Education:

• High School Diploma or equivalent

• Associates Degree in Culinary Arts / Business Administration - preferred

Experience:

• 2 to 3 years food management experience in a hospital setting - preferred

Skill Requirements:

• Excellent leadership and supervisory skills, with the ability to motivate and manage a diverse team.

• Strong organizational and time management skills, with the ability to prioritize tasks effectively.

• Excellent communication and interpersonal skills, with the ability to interact with staff, patients, and visitors.

• Ability to handle and resolve conflicts or complaints in a professional and efficient manner.