Position Summary # The Food Services Manager has direct responsibility for the overall foodservice operation for Union Medical Center.# The Food Services Manager ensures that the food and service offered to the patient, customers, and employees of the operation is of superior quality.# # Minimum Requirements # Education

Bachelors of Food Science

, Nutrition or related field # Experience

Minimum of five

(5) to seven (7) years in food services management.# Operations management knowledge with purchasing, profit # loss, customer relations and technology. # License/Registration/Certifications

Serve Safe Certification

Preferred Requirements # Preferred Education

N

/A # Preferred Experience

N

/A # Preferred License/Registration/Certifications

Certified Dietary Manager

Core Job Responsibilities # Ensures policies and procedures comply with our regulatory agencies and HIPAA standards.

Demonstrate knowledge of infection control

, safety, sanitation and HACCP guidelines.# Operates the department in accordance with the approved budget.# Directs and conducts safety, sanitation, and maintenance programs.# Set up and maintain kitchen operations and menus, including preparing and delivering meals.# Works closely with the hospital dietitian to prepare quality reports as requires.# Recruit, hire, train, supervise, and develop food service staff.# Purchase all food, food service supplies and equipment, and account for and track expenses.# Maintains excellent relationships with employees, guests and patients.# Promotes the professional growth and development of the entire team.# The manager will foster strong inter-departmental relations and integrate the dining service department with the facility plan of operations. Participate in performance improvement processes.# Participate and assists in review and revision of department policies and manuals. # Exposure Level # ##Category I - Position includes tasks that involve exposure to blood, body fluids, and tissues. # ##Category II -## Position includes tasks that involve no exposure to blood, body fluids or tissues, but employment may require performing unplanned category I tasks. # ##Category III - Position includes tasks that involve no exposure to blood, body fluids or tissues.# This position would never be required to perform category I tasks.

Physical Abilities Requirements / Physical Demand Level: Light # Activity Rarely (0-5%) Occasionally (6-33%) Frequently (34-66%) Continuously (#66%) Sitting # X # # Walking/Standing Work # # X # Bending # X # # Lift/Carry X # # # Push/Pull X # # #

Position Summary

The Food Services Manager has direct responsibility for the overall foodservice operation for Union Medical Center. The Food Services Manager ensures that the food and service offered to the patient, customers, and employees of the operation is of superior quality.

Minimum Requirements

Education

• Bachelors of Food Science, Nutrition or related field

Experience

• Minimum of five (5) to seven (7) years in food services management.

• Operations management knowledge with purchasing, profit & loss, customer relations and technology.

License/Registration/Certifications

• Serve Safe Certification

Preferred Requirements

Preferred Education

• N/A

Preferred Experience

• N/A

Preferred License/Registration/Certifications

• Certified Dietary Manager

Core Job Responsibilities

• Ensures policies and procedures comply with our regulatory agencies and HIPAA standards.

• Demonstrate knowledge of infection control, safety, sanitation and HACCP guidelines.

• Operates the department in accordance with the approved budget.

• Directs and conducts safety, sanitation, and maintenance programs.

• Set up and maintain kitchen operations and menus, including preparing and delivering meals.

• Works closely with the hospital dietitian to prepare quality reports as requires.

• Recruit, hire, train, supervise, and develop food service staff.

• Purchase all food, food service supplies and equipment, and account for and track expenses.

• Maintains excellent relationships with employees, guests and patients.

• Promotes the professional growth and development of the entire team.

• The manager will foster strong inter-departmental relations and integrate the dining service department with the facility plan of operations.

• Participate in performance improvement processes.

• Participate and assists in review and revision of department policies and manuals.

Exposure Level

Category I - Position includes tasks that involve exposure to blood, body fluids, and tissues.

Category II - Position includes tasks that involve no exposure to blood, body fluids or tissues, but employment may require performing unplanned category I tasks.

Category III - Position includes tasks that involve no exposure to blood, body fluids or tissues. This position would never be required to perform category I tasks.

Physical Abilities Requirements / Physical Demand Level: Light

Activity

Rarely

(0-5%)

Occasionally

(6-33%)

Frequently

(34-66%)

Continuously

(>66%)

Sitting

X

Walking/Standing Work

X

Bending

X

Lift/Carry

X

Push/Pull

X