Manager - Food and Nutritional Services

Greenleaf Behavioral Health Hospital • Valdosta, GA

1d

About The Position

This role is responsible for managing the daily operations of departments that prepare and serve food and beverages. The position involves planning, coordinating, and directing purchasing, food planning, preparation, and serving. A key aspect is maintaining sanitary standards in all food preparation, kitchen, serving, and dining areas. The manager will collaborate with Dietitians or clinical leadership to create varied, nutritionally balanced, and appealing menus, including reviewing and planning projected menu plans. Responsibilities also include interpreting recipes, modified diet plans, and proper portion control according to policy or clinical direction. Staff management is crucial, encompassing hiring, development, training, performance management, and communication to ensure efficient department operations. Additionally, the role involves analyzing food costs and assisting with departmental budgets, as well as orienting, training, and coaching team members on operational guidelines and organizational policies.

Requirements

• High school diploma or equivalent required.
• Four of more years’ experience in food services role with 2+ years’ experience in a supervisory capacity in food services.
• ServSafe Certification or similar food safety certification, where required by the state and facility.
• Required completion of the coursework and a passing score on the examination for Certified Dietary Manager, or be in the active pursuit of license/certification, where required by the state and facility.

Nice To Haves

• Bachelor's degree in Food Service Management, Human Nutrition or related field preferred.

Responsibilities

• Plan, coordinate or direct purchasing, food planning, preparation and serving.
• Maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the facility.
• Coordination with Dietitian or clinical leadership to plan menus that are varied, nutritionally balanced and appetizing.
• Review, plan menus and prepare projected menu plans.
• Interpret recipes, modified diet plans and proper portion control in accordance with approved policy or clinical direction.
• Provide staff management including hiring, development, training, performance management and communication to ensure effective and efficient department operation.
• Analyze food costs and assist with departmental budget issues.
• Orient, train and coach team members on operational guidelines, organizational policies and procedures.
• Perform other functions and tasks as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED