Manager - Food Service

Avera•Rock Rapids, IA

About The Position

Ensures that all standards and regulations concerning dietary services are met and maintained. Ensures a quality dietary program for patients. Orders food/product and maintains inventory within a given budget. Trains and cross-trains staff accordingly and ensures maintained cleaning schedule.

Requirements

The individual must be able to work the hours specified.
To perform this job successfully, an individual must be able to perform each essential job function satisfactorily including having visual acuity adequate to perform position duties and the ability to communicate effectively with others, hear, understand and distinguish speech and other sounds.
These requirements and those listed above are representative of the knowledge, skills, and abilities required to perform the essential job functions.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions, as long as the accommodations do not cause undue hardship to the employer.
High School or GED Equivalent
Certified Dietary Manager - Association of Nutrition & Foodservice Professionals within 1 Year
ServSafe Certificate - National Restaurant Association within 1 Year
two years related experience and/or training in food service management

Responsibilities

Performs an accurate assessment within a timely manner of the patient's nutritional status including, but not limited to: obtaining and interpreting information in terms of the patient's nutritional needs, patient/family level of knowledge, ability and readiness to learn about nutrition requirements, cultural/religious needs, and physical mental limitations.
Utilizes assessment to prepare patient menus.
Maintains current policy and procedure manual for all dietary functions.
Prepares appropriate records and reports as required for the department.
Maintains monthly dietary statistics and prepares reports as required by administration.
Ensures that all standards of cleanliness and quality are maintained in the dietary department.
Provides input on annual department budget and growth opportunities in the hospital and community.
Maintains an appropriate inventory of dietary supplies and food.
May perform cooking functions.
Directs activities and collects data to demonstrate a safe and sanitary food service operation to meet state health department, and federal regulations.
Receives food and supplies, checking for quality and safety.
Returns substandard items or credit.
Approves invoices and sends to accounting for payment within appropriate time frame.
Stores food and supplies in appropriate areas and at safe temperatures and uses first in first out principle.
Follows and ensures staff follow food handler techniques and rules for kitchen safety, diet manual and departmental policies related to purchasing, accounting reports, food production and meal service.
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.