Culinary Operations Manager

2 weeks ago

Fairbanks, Alaska, United States FOUNDATION HEALTH SERVICES Full time

Position Overview:

The Culinary Operations Manager is an essential leader within the bustling environment of a healthcare kitchen, responsible for ensuring the provision of nutritious and high-quality meals to patients, staff, and visitors. This role combines culinary knowledge with managerial skills to oversee kitchen activities, maintain strict health and safety protocols, and motivate a team committed to culinary excellence. In the healthcare sector, the Culinary Operations Manager not only fulfills dietary needs but also plays a vital role in enhancing the health and recovery of those they serve.

Compensation & Benefits:

  • Salary: $23.53 to $36.76 per hour, depending on experience and education.
  • Additional Compensation: Shift Differential, Annual Increases, Paid Time Off.
  • Benefits: Medical, Vision, Dental, 401k with employer match.
  • Educational Benefits: Tuition Assistance, Student Loan Forgiveness.
  • Other Perks: Onsite Gym, Wellness Programs, Discount Programs, Childcare Services.
  • Work Schedule: Full-time, 40 hours per week, Varied shifts.

This role provides frontline leadership to the culinary team while organizing, supervising, and coordinating the efforts of the food service staff. It ensures that all food products, service areas, and operational processes meet company standards and comply with relevant regulations.

Key Responsibilities:

  1. Directs and oversees the food and nutrition staff in the designated area or shift, ensuring daily production and service requirements are met.
  2. Conducts interviews, selects, and hires qualified staff, influencing employee retention. Provides formal training, orientation, and on-the-job training, ensuring ongoing staff competency through coaching and performance evaluations.
  3. Monitors and supports staff to guarantee excellent meal service while achieving patient and customer satisfaction goals. Ensures compliance with regulatory agency, OSHA, and safety guidelines.
  4. Manages operating expenses and key performance indicators within assigned areas to meet budgetary requirements.
  5. Conducts inventory of food and supplies in designated areas; determines ordering and production quantities based on established par levels and specific needs.
  6. Addresses customer concerns and fosters staff development in customer service skills.

All functions are performed in accordance with established policies, procedures, regulatory and accreditation requirements, as well as applicable professional standards. The Culinary Operations Manager is committed to providing all customers with an exceptional service experience by consistently demonstrating core values and leadership behaviors.

Qualifications:

High school diploma or GED, or equivalent experience. Must possess knowledge and skills in food services typically acquired through two or more years of experience or education in similar food service management roles. Excellent communication and customer service skills are essential. Ability to effectively organize, lead, and supervise teams and work areas.

Must be able to learn food handling regulations and pass required certification tests. Familiarity with various food service equipment and office technology is necessary.

PREFERRED QUALIFICATIONS:

Previous supervisory experience in a healthcare setting is preferred. Bilingual skills in English and Spanish are advantageous. SERVSAFE certification is also preferred.

Foundation Health Partners is an equal opportunity employer; qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, or protected veteran status.

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