Manager Food Service

WVU Medicine

11d•Onsite

About The Position

Assist with planning, organizing, developing, and directing the overall operation of the Food Service Department in accordance with current applicable federal, state and local standards, guidelines and regulations, established policies and procedures, to assure that quality food service is provided at all times.

Requirements

High school diploma or equivalent AND eight (8) years of food service experience with at least three (3) years being in a food service management position OR Bachelor’s degree in nutrition, food service administration or a related field AND five (5) years of food service experience with at least three (3) years being in a food service management position.
Current Food Handlers card OR obtained within 30 days of hire through ONE of the following, as required by County DHHR: StateFoodSafety.com Servsafe/National Restaurant Association Local County Health Department
Person in Charge issued by local County Health department
Manager Food Safety Certification
Board of Health Managers Training.
Work requires the analytical skills to resolve problems that require the use of basic scientific, mathematical, or technical principles. Strong math skills are required.
Work requires the ability to exchange information on factual matters, and respond to simple written or verbal instructions, explain hospital policies, and/or relay messages to appropriate personnel. This type of interaction requires courtesy and tact when dealing with patients, visitors and/or hospital employees. More sensitive situations may be referred to others as appropriate.
Requires excellent time management skills.
Must be able to read and write in the medical records.
Must have excellent communication skills with the ability to teach nurses, family members, dietitians, interns, food service workers.
Requires the use of multiple computer skills including the EPIC system, e-mail, Microsoft Word, Excel, and “Room Service” VST computer system. Telephone skills, hospital paging system skills required.
Must keep up to date on all professional literature in the field of nutrition by reading journals and joining list serves.
Must have the ability to create and interpret schedules for staff.
Work requires regularly proofreading and checking documents for accuracy.
Ability to understand written and oral communication.

Nice To Haves

Master's degree in nutrition.

Responsibilities

Identifies and monitors Food Service work systems (ex: tray line, sanitation, production, patient meal delivery, cafeteria) by having intimate knowledge of systems and measuring results.
Manages and controls quality and cost for all of Food Service systems.
Determines department staffing to meet department goals of customer satisfaction and productivity.
Assists Director in producing and managing department budget with appropriate line-item detail and complies with annual established budgetary guidelines.
Monitors department schedules to assure low turnover, adequate coverage, clear patterns, adequate notice to associates to achieve identified outcomes of department.
Completes payroll/personnel/administrative responsibilities within set time frames.
Completes quarterly safety inspection addressing any issues that are identified.
Adheres to and assures that associates follow Food Service and hospital policies for Infection Control.
Assures that local, state and federal health department regulations are followed, and inspections are satisfactory.
Helps to maintains the CBORD database.
Coordinates Food Service with other departments as necessary.
Revises department policies, procedures, manuals, job descriptions, etc., as needed.
Constructs and completes projects on time and within budget with work plans and issue tracking.