Food Service System Manager

Overview

Sign on bonus $2000

Coordinates the Food Service activities of the hospital. Scheduling of the production, cafeteria, room service, and storeroom staff. Assist in the interviewing and hiring process of food service employees. Develops and implements menus. Assist with revising policies and procedures, and performance standards. In the absence of the Food Service director will be responsible for the day to day operation.

Responsibilities

Essential Duties and Responsibilities

• Develops menus, creates and tests recipes as well as develops practices to insure all food is presented with culinary flair.

• Monitors production of food preparation and presentation to insure optimal yield and quality on finished products.

• Recruits, trains and maintains high standards of production and conduct of area personnel.

• Works with staff to create motivated and supportive environment with the ultimate goal of serving the customer.

• Assist in preparation of the budget and development of short-term and long-term financial and operational goals of the departments.

• Meets/exceeds the budgeted financial goals of the departments.

• Monitors to performance of the Food Service Operation through patient satisfaction (Press Ganey), productivity (Action OI), and financial reports.

• Coordinates and standardizes department schedules ensuring proper coverage and meets targeted FTE's.

• Oversees standardization of menus for patients and retail. Routinely seeks out input from all areas of the kitchen, clinical staff, patients and customers to improve or generate new menu ideas and presentation.

• Monitors equipment and storage areas to insure operation, sanitation, safety and security practices are being maintained at all times.

• Attends meetings as required to enhance knowledge, job skills and communication within the department.

• Completes computer-based education modules as assigned by hospital.

• Performs other duties as required or assigned.

• Interview candidates for openings and make hiring recommendations or hiring decisions.

• Ensure that new employees are properly oriented and are aware of the performance expectations for their position.

• Plan, delegate and organize work assignments and special projects with staff.

• Establish work goals or quantitative/qualitative standards to be achieved with staff input.

• Evaluate staff's performance and provide feedback.

• Commend staff for good performance and recommend corrective action as warranted.

• Maintain a motivational and supportive working environment for staff.

• Recommend promotions, transfers, demotions or discharges.

• Communicate and administer personnel programs and procedures of area in accordance with approved policies.

• Meet managerial objectives set by Administrative Representative.

• Provide opportunities for employee development through in-services and continuing education.

• Periodically analyze the workload and the human resource needs of the department.

• Recommend increases and decreases in staff.

• Train, develop and motivate employees to maintain desired performance standards and to prepare for other job opportunities.

• Conduct monthly staff meetings and huddles to inform employees of organizational development necessary for their job responsibilities.

• Responsible for the ordering of all foodstuffs, receiving, inventory control, proper vendor use maximizing cost containment, HACCP and food safety standards.

• Work hand in hand with production, supervisory staff, in development of Cafeteria specials (all locations), menus, as well as catering menus and development. In addition, Meals on Wheels menu development. In general, all food purchasing and production being done with an emphasis on utilizing. fresh product wherever possible and reducing the use of premade items.

• Direct supervision of Senior Executive Chef and Supervisors. General oversight of entire department.

Culture of Excellence Behavior Expectations

To perform the job successfully, an individual should demonstrate the following behavior expectations:

Quality

• Follows policies and procedures; adapts to and manages changes in the environment; Demonstrates accuracy and thoroughness giving attention to details; Looks for ways to improve and promote quality; Applies feedback to improve performance; Manages time and prioritizes effectively to achieve organizational goals.

Service

• Responds promptly to requests for service and assistance; Follows the Mercyhealth Critical Moments of service; Meets commitments; Abides by MH confidentiality and security agreement; Shows respect and sensitivity for cultural differences; and effectively communicates information to partners; Thinks system wide regarding processes and functions.

Partnering

• Shows commitment to the Mission of Mercyhealth and Culture of Excellence through all words and actions; Exhibits objectivity and openness to other's views; Demonstrates a high level of participation and engagement in day-to-day work; Gives and welcomes feedback; Generates suggestions for improving work: Embraces teamwork, supports and encourages positive change while giving value to individuals.

Cost

• Conserves organization resources; Understands fiscal responsibility; Works within approved budget; Develops and implements cost saving measures; contributes to profits and revenue.

Education and Experience

Bachelor's degree in culinary arts; or associate's degree in culinary arts with 4 years' experience; or equivalent education and experience required.

Minimum of 3 years' experience in food service management preferred.

Minimum of 5 years' experience in volume cooking preferred.

Certification and Licensure

ServSafe certification in food service sanitation required.

ACF certification preferred.

Skills and Abilities

Knowledge of culinary skills, quantity food preparation methods, food principles, working knowledge of line cooking, operation of institutional food service equipment and food safety and sanitation.

Ability to operate and train personnel on the use of all kitchen equipment.

Ability to access and use personal computer and MS Office applications.

Excellent communication skills required.

Special Physical Demands

The Special Physical Demands are considered Essential Job Functions of the position with or without reasonable accommodations.

While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel; reach with hands and arms, talk or hear, and taste or smell. The employee is frequently required to sit and stand; walk; climb or balance and stoop, kneel, crouch, or crawl. Good manual dexterity to operate kitchen equipment.

Specific vision abilities required by this job include close vision, peripheral vision and ability to adjust focus. The employee must frequently lift and/or move up to 50 pounds.

Level of Supervision

Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems; employee adherence to annual education and certification requirements

Supervises

Directly supervises Senior Executive Chef and location specific Supervisors. Indirectly supervises Office Coordinators, Food and Nutrition Associates, and Production and Storeroom staff. Supervisory responsibilities are conducted in accordance with directives of management, the organization's policies, and applicable laws.