Food Services Manager

2 months ago

Perry, United States Doctors' Memorial Hospital Full time
Job DescriptionJob DescriptionCompany Description

Doctors’ Memorial Hospital (DMH) is a beautiful modern facility staffed by highly trained caring individuals. DMH provides an array of technology usually only found in large cities including a 160 slice CT scanner, 1.5 MRI, 3D mammography, ultrasound and ECHO. Other services provided at DMH include surgery, pediatrics, endoscopy, nuclear medicine and physical therapy. Our specialty clinic brings physicians such as cardiologists, urologists, orthopedists, dermatologists and oncologists to Taylor County so that patients will not have to travel to surrounding cities for these services.

Job Description

Operations Management

• Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary, terminate employees • Develop job descriptions and job duties for each level of foodservice personnel • Develop work schedules to ensure adequate staff­ to cover each shift • Create and monitor budgets for a cost-eff­ective program • Manage revenue-generating services • Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment • Justify improvements in the department design and layout • Work cooperatively with clients, facility staff­, physicians, consultants, vendors, and other service providers

Foodservice Management

• Specify standards and procedures for preparing food • Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends • Inspect meals and assure that standards for appearance, palatability, temperature, and serving times are met • Manage the preparation and service of special nourishments and supplemental feedings • Assure that foods are prepared according to production schedules, menus, and standardized recipes

Food Safety

• Assure safe receiving, storage, preparation, and service of food • Protect food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines Prepare cleaning schedules and maintain equipment to ensure food safety • Ensure proper sanitation and safety practices of sta­ff

Nutrition and Medical Nutrition Therapy

• Process new diet orders and diet changes; keep diet cards updated • Complete the assigned MDS section according to required timeline • Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders • Review plan of care related to nutritional status; document concerns that can be resolved, improved, or addressed to improve client’s nutritional status and eating function • Review, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and plan of care • Support registered dietitian duties as needed

General Knowledge, Skills, and Abilities

• Skill in motivating, coaching, and supervising foodservice personnel • Intermediate computer skills • Mathematical and numerical skills; mechanical aptitude helpful • Eff­ective written and oral communication skills • Demonstrated organizational skills • Current awareness of legislation and regulations influencing the practice of standards of care

Physical Demands/Working Conditions

• Able to lift and carry in excess of 50 lbs • Able to withstand extreme temperatures, hot and cold • Able to work long hours, including some evenings, weekends, holidays, as needed • Able to interact positively with people of all ages.

Qualifications

  • Minimum educational requirements include a high school diploma or its equivalent .
  • 2+ years in food service management.
  • Certification by the Association of Nutrition and Food Service Professionals.
  • Completion of a Certified Dietary Manager Exam.


Additional Information

All your information will be kept confidential according to EEO guidelines.

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