Manager Food Preparation

FMOLHS•Jackson, MS

4d•Onsite

About The Position

Manages and coordinates all activities of the hospital Food & Nutrition Services department. This position provides hands-on leadership for daily production operations, ensuring meals are prepared safely, efficiently, and in compliance with regulatory, clinical, and quality standards. The role bridges culinary execution, staff supervision, and operational oversight to support patient, retail, and catered food service programs. Responsibilities Essential Job Functions Food Production & Quality Assurance Directs and supervises all food production activities to ensure meals meet established standards for quality, freshness, taste, temperature, and appearance. Oversees planning and processing of all meals to support patient, retail, and public food service operations. Ensures all foods prepared comply with approved menus, standardized recipes, and portion specifications. Collaborates with department leadership on menu planning and production specifications to ensure consistency and clinical appropriateness. Coordinates and conducts taste panels as needed to assess food quality and palatability. Implements quality assurance practices to support patient satisfaction and service excellence. Staff Supervision & Scheduling Prepares work schedules, assigns daily duties, and adjusts staffing to meet operational and census-driven production needs. Supervises food production personnel, monitors workflow, and evaluates employee performance. Provides coaching, guidance, and recommendations related to personnel actions and operational improvements. Ensures staff adherence to departmental policies, procedures, and performance expectations. Safety, Sanitation & Regulatory Compliance Maintains compliance with departmental policies, hospital standards, and regulatory requirements including infection control, food safety, and HACCP guidelines. Develops, implements, and enforces sanitation procedures, work standards, and personal hygiene requirements within assigned areas. Ensures proper use of personal protective equipment and adherence to universal precautions. Understands and fulfills the role of the department within hospital fire, safety, and disaster preparedness programs. Financial & Resource Management Manages the food production budget allocated to the area of responsibility, supporting cost-effective performance objectives. Oversees efficient use of food, labor, and supplies to minimize waste while maintaining quality standards. Assists with care, proper use, and routine maintenance of departmental equipment and supplies. Administrative & Professional Responsibilities Maintains accurate department records, reports, and documentation related to food production and assigned personnel. Participates in departmental meetings, hospital committees, and interdisciplinary workgroups as required. Supports professional development through participation in in-service training, continuing education programs, and review of current literature. Serves as a preceptor for dietetic internship programs, providing structured work experiences to support application of academic theory. Physical & Working Conditions Ability to stand, walk, and remain active for extended periods while on duty. Ability to lift, push, or pull up to 25 pounds with or without assistance. Work performed in a hospital food production environment with exposure to heat, humidity, and ambient temperature variations. Potential exposure to cleaning chemicals, food allergens, bloodborne pathogens, and infectious agents requiring adherence to safety protocols and universal precautions. Work hours may be irregular or extended due to emergencies, census changes, or operational needs.

Requirements

Bachelor's Degree is preferred.
Minimum of seven (7) years of experience managing food service or culinary production personnel, preferably in a healthcare or institutional setting.
Demonstrated experience in high-volume food production and staff supervision.
Knowledge of large-scale food production and hospital food service operations, including infection control standards and regulatory compliance.
Knowledge, Skills & Abilities Ability to lead, train, and evaluate production staff in a regulated environment
Working knowledge of food safety, sanitation, infection control, and HACCP principles
Ability to manage multiple priorities in a fast-paced, patient-focused setting
Effective communication and organizational skills

Responsibilities

Directs and supervises all food production activities to ensure meals meet established standards for quality, freshness, taste, temperature, and appearance.
Oversees planning and processing of all meals to support patient, retail, and public food service operations.
Ensures all foods prepared comply with approved menus, standardized recipes, and portion specifications.
Collaborates with department leadership on menu planning and production specifications to ensure consistency and clinical appropriateness.
Coordinates and conducts taste panels as needed to assess food quality and palatability.
Implements quality assurance practices to support patient satisfaction and service excellence.
Prepares work schedules, assigns daily duties, and adjusts staffing to meet operational and census-driven production needs.
Supervises food production personnel, monitors workflow, and evaluates employee performance.
Provides coaching, guidance, and recommendations related to personnel actions and operational improvements.
Ensures staff adherence to departmental policies, procedures, and performance expectations.
Maintains compliance with departmental policies, hospital standards, and regulatory requirements including infection control, food safety, and HACCP guidelines.
Develops, implements, and enforces sanitation procedures, work standards, and personal hygiene requirements within assigned areas.
Ensures proper use of personal protective equipment and adherence to universal precautions.
Understands and fulfills the role of the department within hospital fire, safety, and disaster preparedness programs.
Manages the food production budget allocated to the area of responsibility, supporting cost-effective performance objectives.
Oversees efficient use of food, labor, and supplies to minimize waste while maintaining quality standards.
Assists with care, proper use, and routine maintenance of departmental equipment and supplies.
Maintains accurate department records, reports, and documentation related to food production and assigned personnel.
Participates in departmental meetings, hospital committees, and interdisciplinary workgroups as required.
Supports professional development through participation in in-service training, continuing education programs, and review of current literature.
Serves as a preceptor for dietetic internship programs, providing structured work experiences to support application of academic theory.