Job Abstract

ScionHealth is committed to a culture of service excellence as demonstrated by our employees’ adherence to the service excellence principles of Pride, Teamwork, Compassion, Integrity, Respect, Fun, Professionalism, and Responsibility.

As our most acute level of care, our specialty hospitals offer the same critical care patients receive in a traditional hospital or intensive care unit, but for an extended recovery period. Our clinicians play a vital role in the recovery process for chronic, critically ill and medically complex patients.

Job Summary: The Culinary Services Manager is responsible for organizing and directing the operation of the department’s food service function in accordance with applicable federal, state, and local regulations and company policies and procedures. The manager works with the registered dietitian and/or Director of Nutrition & Culinary Services to ensure that high quality and accurate oral nutrition therapy is produced for patients.

Essential Functions:

• Participates in planning and creating the hospital’s strategic plan to achieve the mission and vision of the hospital.
• Manages the department by company policies, procedures, standards, and applicable federal, state, and local regulations.
• Serves on various committees as required by company standards, regulations, and/or appointment by immediate supervisor.
• Participates in the planning of the department budget.
• Submits capital budget request to CFO.
• Accountable for daily managing of department budget through operational expense management and labor management.
• Manages the department’s financials and completes necessary monthly reporting.
• Develops or oversees the department schedule to assure adequate staff to provide services, but within budgeted full time equivalent (FTE).
• Assumes responsibility for recruiting, selecting, and training culinary staff.
• Works with Human Resources to assure all necessary new hire paperwork is completed.
• Completes or oversees new hire and annual competency evaluation per company policy on all department staff.
• Prepares or delegates the preparation of work schedules to maintain adequate staffing in the department; retains records per policy.
• Ensures all new employees complete department orientation.
• Evaluates or oversees evaluation of employee performance, conducting 90 day and annual reviews in a timely manner.
• Ensures monthly training is completed for culinary staff.
• Holds monthly department meetings.
• The manager oversees menu management.
• Oversees the organization of food preparation and service by using production sheets and planned menus for patients, cafeteria, and catering; cook huddles as needed.
• Oversees proper food preparation preserving nutrient content, quality, flavor, and appearance per state and federal regulations.
• Supervises staff to ensure food is prepared in accordance to all food safety, sanitation regulations and accuracy based on therapeutic menus/recipes.
• Monitors tray line assembly for accuracy and timely delivery of meals (patients and café).
• Handles all food recalls with urgency and assures effected product is handled properly.
• Supervises dish room procedures for cleaning and sanitizing dishware, meal delivery carts and pots/pans to enforce department policies and proper procedure.
• Performs ordering and delivery of food, supplies, and equipment from approved vendors to ensure adequate stock levels to perform departmental functions.
• Oversees the stocking and inventory of current food and supplies following proper storage and labeling procedures.
• Performs end-of-the-month physical inventories.
• Performs physical plant inspection monthly; assures fire extinguishers are properly inspected, eyewash station properly maintained, and contract services have been performed (grease trap, barrel, vent hood, fire suppression system, pest management, chemical dispensers).
• Ensures emergency/disaster readiness at all times in accordance with company policy and applicable federal, state, and local laws and regulations.
• Participates in the hospital’s performance improvement program by conducting, aggregating, trending, and acting on data for key department indicators.
• Monitors quality in kitchen by assuring quality measure are routinely done; spot checking logs frequently for accuracy of data and conducting weekly kitchen safety/sanitation audits; completes a monthly analysis of audit findings using standard template.
• Participates in quality improvement audits on menus system as requested by immediate supervisor or dietitian.

$47,964.80 - $71,947.20 / annually

Education (one of these is required):

1. Registered/licensed Dietitian
2. Registered Dietetic Technician
3. Certified Dietary Manager (CDM; Association of Food & Nutrition Professionals)
4. Certified Food Service Manager (CFM; International Food Service Executives Association)
5. Food Management Professional (FMP, MFP; National Restaurant Association - ManageFirst™ program)
6. Associates degree or higher in food service or restaurant management

Must meet state requirements and have frequent, scheduled consultations with registered dietitian

Licenses/Certification (required):

• Food Protection Manager Certification from an ANSI-CFP accredited program (i.e. ServSafe®)

Experience:

• Two years’ experience in food service management
• Knowledge and experience with therapeutic diets
• Knowledge of foodservice financial management, preferred
• Knowledge of regulations for foodservice in an acute care hospital, preferred