Responsible for the management of the provision of patient and retail food services and ensuring a high level of food quality, selection and exceptional service while working within an established expense budget.
Responsibilities
Directs food preparation and collaborates with Executive Chef.
Manages food production and culinary services to patients, staff, visitors and catered events.
Participates with interviewing, hiring, training, evaluation, payroll, discipline, scheduling and when necessary, termination of assigned team members.
Evaluates feedback and uses data from customers to inform and improve department services. Initiates and employs methods and/or re-engineering techniques where appropriate to continually improve service quality and deliverables.
Ensures that federal, state, local, institutional and departmental standards of sanitation, cleanliness, quality and safety are maintained and in compliance.
Monitors and maintains kitchen equipment, initiating service work as needed.
Monitors and evaluates production, menu and service systems to ensure that they meet acceptable customer service levels.
Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
Researches and evaluates technical advances within designated food service areas to improve internal processes.
Responsible for daily production and service activities including menu and recipe development for patients, retail areas and catering programs using knowledge of current food trends and evidenced based practice.
Manages assigned labor, food, supplies and financial resources.
Collaborates with management team to specify FNS products, meet with vendors, select products and initiate purchasing commitments.
Utilizes computerized systems for recipe development, generating production and purchasing sheets and adding new ingredients and items to the database/program.
Utilizes reports for decision making, especially with purchasing decisions, production amounts, and labor scheduling according to demand.
Performs other duties as required or assigned.
Qualifications
Associate’s degree with 5 years of combined progressively responsible supervisory and dietary experience, or the equivalent in education and experience required in an institutional or high- volume restaurant food service establishment.
Management skills including team leadership, planning, and decision making.
Familiarity with healthcare food service operations and trends (preferred.)
Competence using kitchen management software (preferred.)
Ability to function under pressure.
Ability to occasionally work early morning or late evening hours
Required Licensure/Certifications
ServSafe Certification required within 90 days of employment.