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Food Services Director

1 month ago


Wenatchee, United States Confluence Health Full time

Salary Range

$43.78 - $75.90
Overview

Located in the heart of Washington, we enjoy open skies, snow-capped mountains, and the lakes and rivers of the high desert. We are the proud home of orchards, farms, and small communities. Confluence Health actively supports the communities we serve and their quality of life through our community support program and through our individual efforts as involved community members.

Full Time Employees of Confluence Health receive a wide range of benefits in addition to compensation.

  • Medical, Dental & Vision Insurance
  • Flexible Spending Accounts & Health Saving Accounts
  • CH Wellness Program
  • Paid Time Off
  • Generous Retirement Plans
  • Life Insurance
  • Long-Term Disability
  • Gym Membership Discount
  • Tuition Reimbursement
  • Employee Assistance Program
  • Adoption Assistance
  • Shift Differential

For more information on our Benefits & Perks, click here


Summary

The Food Service Director (FSD) serves as the food services expert for Confluence Health (CH) and is responsible for management of the financial, personnel, and operational activities of the organization's Food Services operations including: two 24/7 inpatient hospital serving medical, surgical, transitional care, and rehabilitation patients; cafeteria and retail dining operations; catering; and community support (Mobile Meals) services. The FSD works collaboratively with CH dietitian and nursing staff to meet patient nutritional needs and to comply with all regulatory and accreditation standards and requirements. The FSD embraces process improvement through understanding and application of Lean practices with a goal to excel at customer service while working within appropriate budgetary constraints.


Position reports to: Chief Financial Officer


Essential Functions

  1. Develops and Implements systems to provide quality, diet-appropriate and tasty, food for all patients and customers, at an appropriate cost.
    • Provides patient menu selections which meet clinical needs in a customer friendly and cost effective manner.
    • Merchandizes wide selection of appealing food choices in the cafeteria and retail settings at break-even pricing.
    • Provides an appealing variety of nutritional meals to the Mobile Meals Program at a reasonable cost.
    • Provides a wide variety of catering to CWH clients and staff.
  2. Develops and monitors systems to insure effective operations.
    • Administers a satisfying and efficient Room Service program for inpatient meals.
    • Makes effective use of computerized point of sale systems to quickly and accurately conduct transactions.
    • Utilizes CWH purchasing systems and resources to acquire inventory and to provide needed products to customers.
    • Follows CWH established procedures and policies, and uses sound accounting methods, to develop appropriate budgets, track operations, and provide timely reports.
  3. Develops and utilizes Quality monitors in all areas to assure compliance with CWH and industry standards.
    • Develops and monitors KPIs to measure and verify compliance.
    • Identifies issues needing attention and provides staff training as warranted.
    • Holds daily staff huddles and regularly reports on department, and CWH wide, opportunities for improvement and staff/department accomplishments.
  4. Hires and trains staff with focus on teamwork and superior customer service.
    • Projects department staffing needs and justifies staffing levels.
    • Works with subordinated managers and HR to recruit and hire appropriate staff for open positions.
    • Develops and utilizes specific job descriptions, orientation and training plans, and evaluation methods to assure staff succeed and achieve their full potential.
    • Mentors subordinate managers to develop and improve their leadership skills.
  5. Coordinates with clinical staff to assure nutritional needs of patients are met.
    • Works closely with Dietitian and Nursing staff to coordinate and unify nutritional services for patients.
  6. Other duties as required or assigned.

Demonstrate Standards of Behavior and adhere to the Code of Conduct in all aspects of job performance at all times.


Position Requirements

Being fully vaccinated against COVID-19 is an essential requirement of working at Confluence Health. Religious and medical exemptions will be considered upon request.


Qualifications

Required:

  • Bachelors degree in Food and Nutrition, Business Management, Hotel/Hospitality Management, Planning, Dietetics, or related field
  • Six years relevant leadership experience including 3 years experience as a manager.
  • Food Workers Permit (before 1st day of work).
  • ServSafe Certification (within 6 months of hire).
  • Valid Drivers License.
  • Computer proficiency in all MS Office applications.
  • Working knowledge of inventory control, purchasing systems, cash control, cafeteria merchandizing, and patient menu/diet planning and preparation.

Desired:

  • Masters Degree.
  • Hospital food service management experience.
  • Chef/food preparation skills.
  • DFM/POS software experience.
  • API/payroll management software experience.
  • Lawson purchasing software experience.

Physical/Sensory Demands

O = Occasional, represents 1 to 25% or up to 30 minutes in a 2 hour workday.
F = Frequent, represents 26 to 50% or up to 1 hour of a 2 hour workday.
C = Continuous, represents 51% to 100% or up to 2 hours of a 2 hour workday.

Physical/Sensory Demands For This Position:

  • Walking F
  • Sitting/Standing F
  • Reaching: Shoulder Height F
  • Reaching: Above shoulder height O
  • Reaching: Below shoulder height O
  • Climbing O
  • Pulling/Pushing: 25 pounds or less O
  • Pulling/Pushing: 25 pounds to 50 pounds O
  • Pulling/Pushing: Over 50 pounds O
  • Lifting: 25 pounds or less O
  • Lifting: 25 pounds to 50 pounds O
  • Lifting: Over 50 pounds O
  • Carrying: 25 pounds or less O
  • Carrying: 25 pounds to 50 pounds O
  • Carrying: Over 50 pounds O
  • Crawling/Kneeling O
  • Bending/Stooping/Crouching O
  • Twisting/Turning O
  • Repetitive Movement - O

Working Conditions:

  • Primarily an indoor office/kitchen environment. Frequent rounding/interaction with clinical staff and patients required. Frequent travel between CH facilities required. Occasional work outdoors, including operating barbeques, required.

Job Classification:

  • FLSA: Exempt
  • Hourly/Salary: Salary

Physical Exposures For This Position:

  • Unprotected Heights No
  • Heat Yes (cooking equipment)
  • Cold Yes (refrigerators/freezers)
  • Mechanical Hazards Yes (typical commercial kitchen utensils and equipment)
  • Hazardous Substances Yes
  • Blood Borne Pathogens Exposure Potential Yes
  • Lighting Yes (fluorescent)
  • Noise Yes (typical commercial kitchen)
  • Ionizing/Non-Ionizing Radiation Yes
  • Infectious Diseases - Yes
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