Kettering Health Hamilton Full-Time First Shift

Responsibilities & Requirements

The Manager Nutrition Services:

Oversees all aspects of food service operations at assigned facility, including patient Room Service, staff acquisition and training, employee engagement, operational workflow, financial compliance, etc. Coaches and mentors Supervisors. Performs other duties as assigned.

Accurately manages position paperwork (Room Service and Call Center documentation, HACCP checklists, new hire paperwork, performance evaluations, QAPI documentation, etc.).
Follows correct hand hygiene procedures (serves as role model for others in washing hands and using gloves per guidelines, etc.).
Utilizes appropriate scripting and responds to patients/internal and external customers (effectively uses HEAL principle, serves as a role model in promoting mission, vision, and values, etc.)
Effectively and safely uses position equipment, performing applicable cleaning/sanitation procedures (holds self and employees accountable for safety and sanitation throughout production and service areas in assigned facility)
Manages production and service functions in assigned facility (develops and implements effective operational processes, holds staff accountable, serves as an effective role model, promotes Every, Every, Every concept, etc.).
Ensures staff correctly date-marks food items, monitors for temperature control and follows First In First Out food storage procedures (ensures staff uses FDA guidelines for dating and minimizes time TTC foods are out of refrigeration, etc.).
Guides staff as they prepare, assemble, serve, cook, or bake food and beverages per guidelines/recipes.
Ensures accurate meal statistics are maintained and submitted to finance in a timely manner (monitors timeliness and accuracy of patient meal delivery, uses financial data to drive decisions related to operation and services, etc.).

Job Qualifications:

Associate degree in Business/Hospitality/Dietetics or similar program required or equivalent (12 years) work experience at Manager level or above.

Strong verbal and written communication skills

Computer literacy in business software applications preferred

Able to walk and stand for long periods of time.

Able to work with and around equipment that generates heat, steam, cold, etc.

Demonstrates a thorough knowledge of HACCP and applicable food codes.

Preferred Qualifications

Four-year degree preferred.

Five to seven years of progressive management responsibility in a foodservice setting preferred

Experience in acute or long-term care preferred

Key Words: food, nutrition, meal service, food service, room service, chef, sous chef, culinary, food prep

New Referral

MANAGER NUTRITION SERVICES - CULINARY/NUTRITION

MANAGER NUTRITION SERVICES - CULINARY/NUTRITION

Responsibilities & Requirements