Manager-Food & Nutritional Services - Recovery

Summit BHC

13d•Onsite

About The Position

This is a salary, dual location position at Ivory Plains Recovery Center in Adair, IA and St. Gregory Recovery Center in Bayard, IA. The Manager of Food and Nutritional Services is responsible for the daily operation of the department that prepares and serves food and beverages for clients, staff and guests. This role directs, coordinates, and controls the nutrition services for the facility in accordance with established policies and procedures and in compliance with laws and regulatory standards. The position provides operational direction and information needed to determine policies and practices related to nutritional care for persons receiving services.

Requirements

High school diploma or equivalent required.
Four or more years’ experience in food service role required.
Must possess good interpersonal skills and a strong customer service orientation.
Two or more years’ experience in a supervisory capacity in food services required.
SERV Safe 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.
Preparing food for institutions, such as school, facility or cafeteria preferred.

Responsibilities

Determines amount and type of food and supplies required for the daily menus, snacks and special needs meals.
Develops menus and diets, assuring that they are prepared and suitable for a specific client. Ensures menus served are nutritionally adequate and well received.
Identifies and reports to the dietitian any problems in the implementation of the care plan/special diet orders.
Identifies and prioritizes issues of importance, including those priority issues as set by leadership. Collaborates with department leaders and corporate leaders, as needed.
Communicates instructions, expectations and timelines clearly and concisely.
Leads a team of highly engaged members through hiring, orienting, performance assessment and management, motivating, training, scheduling, and coaching to meet department goals and ensure effective and efficient department operation.
Maintains productivity levels that are aligned with client census, curtailing unnecessary overtime and/or excessive staff work hours.
Manages staff scheduling and maintains an updated plan for contingency staffing.
Maintains accountability expectations for staff in all areas of job performance.
Engages staff in quality and safety basics to ensure sustained, measurable compliance.
Identifies staff educational needs and ensures they are addressed with education programs that are attended by staff.
Hold staff accountable for non-compliance and client safety concerns, as well as attendance, following policies, behavior, and adherence to code of conduct.
Formulates and implements cost-effective administrative procedures for dietary services. Observes and analyzes work processes to improve efficiency of operations.
Ensures a clean and safe kitchen for preparation of meals and safety precautions are followed.
Determines budget requirements for the department. Directs and coordinates budget preparation. Secures approval of and monitors the budget for appropriate utilization of resources and reviews/approves expenditures.
Determines appropriate vendors and coordinates agreements based on cost comparisons, rebates and group buying.
Approves and purchases required equipment, food, and supplies. Checks quality and quantity of supplies received and follows up on any discrepancies and directs the storage of received goods or equipment.
Ensures possible food and drug interactions are addressed to prevent a negative outcome.
Supervises the use of standardized recipes for food preparation.
Assists dietitian with establishing or revising dietary policies and menus.
Plans and assists in preparation of special meals for events.
Directs and assists with departmental cleaning not performed by housekeeping.