Manager - Culinary | Avera on Louise

Avera•Sioux Falls, SD

19h•Onsite

About The Position

Responsible for leading our Food Service teams. The Manager - Culinary will lead the culinary teams from a production and nutrition standpoint in accordance with leaderships direction. The Manager - Culinary assists leadership in all culinary responsibilities with Food Services at the above listed locations, including purchasing, inventory control, menu development, food preparation, staff development, cleanliness, scheduling, etc. The Manager - Culinary will also have heavy involvement in the dietetics portion of food service, with guidance from the Patient Services Manager.

Requirements

Must be able to work the hours specified.
Visual acuity adequate to perform position duties.
Ability to communicate effectively with others.
Ability to hear, understand and distinguish speech and other sounds.
Associate's or equivalent from a two-year college or technical school; six months to one year related experience and/or training; or an equivalent combination of education and experience required.
Certified Dietary Manager - Association of Nutrition & Foodservice Professionals or full 15 hour training from Food Service Registered Dietitian on common diets, supplement explanation and resources needed for diet compliance within 90 Days.
Drivers License
ServSafe Certificate

Responsibilities

Assists and directs operations at assigned Avera locations.
Works closely with the team to manage caterings needed on the campus.
Meets standards established by leadership for food preparation, quality, sanitation, and efficiency.
Delivers all products according to time schedule set for the specific item.
Completes buying to ensure prudent and appropriate purchasing of food and supplies within a set budget utilizing the Avera Pace and Premier contracts.
Works to maintain an adequate and fiscally responsible inventory.
Assists in year-end inventory.
Assists in the development of menus for patient food service working closely with the dietetic team.
Assists in menu planning for retail area and special functions.
Works closely with Facility Services to ensure that equipment receives timely and appropriate maintenance and remains in good operating condition.
Creates and manages employee work schedule for food and nutrition staff according to department and hospital guidelines and policies.
Includes daily coordination of staffing levels to maximize department efficiency while maintaining positive customer satisfaction.
Assists with the collection and maintenance of records as needed by Performance Improvement, JCAHO, OSHA, HACCP, and Health Department or as by law.
Responsibilities include interviewing, hiring, developing, training, and retaining employees; planning, assigning, and leading work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems.