Food Services Manager

22 hours ago

Panorama City, California, United States Kaiser Permanente Full time
Job Summary

In this key leadership role, you will oversee the planning, organization, and direction of high-quality, cost-effective in-patient and out-patient clinical nutritional services and feeding operations. This includes ensuring compliance with regulatory and budget requirements, as well as collaborating with the management team to develop short- and long-term departmental goals and objectives.

Key Responsibilities
  1. Provide developmental opportunities for others and build collaborative, cross-functional relationships.
  2. Solicit and act on performance feedback, and work closely with employees to set goals and provide open feedback and coaching to drive performance improvement.
  3. Pursue professional growth, develop and provide training and development to talent for growth opportunities, and support the execution of performance management guidelines and expectations.
  4. Lead, adapt, implement, and stay up to date with organizational change, challenges, feedback, best practices, processes, and industry trends.
  5. Foster open dialogue amongst team members, engage, motivate, and promote collaboration within and across teams.
  6. Delegate tasks and decisions as appropriate, provide appropriate support, guidance, and scope, and encourage development and consideration of options in decision making.
  7. Manage designated work unit or team by translating business plans into tactical action items, oversee the completion of work assignments, and identify opportunities for improvement.
  8. Align team efforts, build accountability for and measuring progress in achieving results, determine and ensure processes and methodologies are implemented, resolve escalated issues as appropriate, and set standards and measures progress.
  9. Foster the development of work plans to meet business priorities and deadlines, obtain and distribute resources, remove obstacles that impact performance, identify and address improvement opportunities, guide performance, and develop contingency plans accordingly.
  10. Contribute to sanitation and maintenance of food services work areas and equipment by holding teams accountable for cleaning and sanitizing logs, monitoring equipment problems, and reviewing replacement requests.
  11. Contribute to food procurement, storage, and distribution by managing the team receiving, verifying, and storing of delivery items, managing inventory usage, and ensuring procurement costs remain within budget.
  12. Contribute to food recall management by documenting and managing the return of food that has been recalled or is at risk of contamination, and communicating or advising others on communications to patients and staff about ongoing updates or actions being taken to resolve food recall issues.
  13. Contribute to meal planning, preparation, and production by guiding team to prepare menu/meal items according to standardized recipes and/or directions, overseeing regulatory and budget adherence, creating safety checks to ensure food is prepared in a safe manner, and leading the team assembling patient meal trays and cafeteria and/or catering services.
  14. Contribute to emergency planning by contributing to the development of workplans that ensure food supply, delivery, and services are efficiently maintained during times of crisis or emergency.
  15. Serve customers and patients by monitoring team members customer/patient interactions, addressing highly sensitive service recovery issues, providing guidance across unit based teams to support food service and delivery operations, analyzing escalated or high-priority patient responses to quality control survey questions, and leading efforts to reduce critical control points to acceptable levels and improve the care experience.
Requirements
  • Minimum one (1) year of experience with PC based tools, Microsoft Office applications, Web-based applications.
  • Associates degree in Management, Business Administration, Nutrition Science, Culinary Arts, or related field AND minimum four (4) years of experience in food service or a directly related field OR Minimum five (5) years of experience in food/nutrition management or a directly related field.
  • Registered Dietitian
  • Current SERVSAFE Manager certificate or a successfully completed sanitation course within the past year.

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