Manager - Food Production Services
4 weeks ago
Position Details
This position is responsible for providing leadership to the Nutrition and Food Service Department and for management of its human, material and financial resources. This leader is expected to:
Role model the organization values of care, quality, stewardship, accountability, integrity and courtesy.
Formulate a plan for the operation of his/her Department that is in alignment with Lakeland Regional Health’s vision (Creating the Best Health Care Experience), core purpose/mission (Improving Lives by Delivering Exceptional Health Care), and which supports and is fully integrated with organizational strategic plan and operational goals and objectives.
Work collaboratively with other leaders within the center and throughout the Hospital to achieve Department, center and Hospital-wide quality, satisfaction, and financial goals.
What’s Required:
Essential: High School or Equivalent
Nonessential: Bachelor’s Degree
Essential Certifications: HACCP and ServSafe
Essential Experience: 10+ years of progressive food service production management experience in a healthcare facility managing over 30 subordinates. Responsibility for quantity food purchasing and contract management. Education will be considered in lieu of experience .
Position Responsibilities
Manager Capabilities
Demonstrates accountability for overall departmental operations and/or organization-wide functional responsibilities within the system to support achievement of organizational priorities.
Coaches team leaders, direct reports and team members to create a productive work environment.
Creates a high performing team by building strong relationships, mobilizing others to action and effectively leveraging the talent of their team.
Manages and supports conflict/issues resolution implementing appropriate corrective actions, improvement plans and regular performance evaluations.
Demonstrates capacity to manage change resistance and break down barriers to effective improvement and transformation.
Serves as a mentor for a healthy and safe culture to advance system, department and service experience.
Standard Work
Coaching/Development: Leads by example. Creates a shared vision and integrates LRH’s core purpose/mission and values into daily activities.
Interviews, hires, disciplines, trains, evaluates the performance of the food production staff, and the Supervisory/Sous Chefs staff and provides management direction to them for personnel actions.
Exhibits care by thoughtfully serving the needs of others. Maintains a high level of performance and well-being despite work pressures, interpersonal challenges, ambiguity, or adversity.
Focuses on cost control, utilization management, and cost reduction. Shares accountability for achieving or exceeding LRH’s budgeted Net Operating Income. Ensures effective and efficient use of supplies, equipment, physical space, and time. Oversees continuous monitoring of equipment to ensure patient/employee safety.
Creates an environment of mutual trust and respect. Demonstrates the ability to effectively resolve interpersonal differences and manage conflict with others.
Consistently demonstrates courtesy and consideration for the opinions, feelings and values of others. Serves as a business driver. Demonstrates the ability to honestly assert ideas and opinions in the face of opposition.
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