Manager of Nutrition and Culinary Service

About This Role

Direct and organize the Nutrition & Culinary Services department, ensuring quality food service and nutrition care aligns with federal, state, and local guidelines. Manage departmental operations, budget, staffing, and inventory to support the hospital's mission and vision.

Responsibilities

• Organize and direct the overall operation of the Nutrition & Culinary Services food service function.
• Participate in planning and creating the hospital’s strategic plan.
• Manage the department by company policies, procedures, standards, and regulations.
• Participate in the planning and daily management of the department budget.
• Manage the department’s financials by maintaining records and compiling monthly reports.
• Develop department schedule to ensure adequate staffing within budgeted FTEs.
• Purchase and confirm delivery of food, supplies, and equipment from approved vendors.
• Inspect arriving shipments and manage the stocking and inventory of current food and supplies.
• Perform monthly physical inventories.
• Participate in the hospital’s Performance Improvement program by conducting, aggregating, trending, and acting on data.
• Monitor quality control in the kitchen by assuring quality measure are routinely done and conducting weekly safety/sanitation audits.
• Participate in the survey process, instructing staff and maintaining presence during inspections.
• Undertake corrective action during surveys and develop plans of correction as needed.
• Serve on various committees as required.
• Assume responsibility for recruiting, selecting, and training culinary staff.
• Complete new hire and annual competency evaluations for all culinary staff.
• Prepare and retain work schedules to maintain adequate department staffing.
• Provide department orientation to all new employees.
• Evaluate employee performance, conducting 90-day and annual reviews.
• Schedule and/or conduct monthly in-services and routine department meetings for culinary staff.
• Direct diet clerk or designated employee in the menu management process.
• Provide production sheets and standardized recipes to staff for proper food preparation.
• Ensure all patient snack orders are checked against diet orders and distributed timely.
• Communicate patients’ concerns or dissatisfactions with diet to the Dietitian.
• Organize food preparation and service for patients, cafeteria, and catering.
• Ensure proper food preparation preserving nutrient content, quality, flavor, and appearance.
• Monitor food temperatures to ensure food safety.
• Supervise staff to ensure food is prepared in accordance with safety and sanitation regulations.
• Monitor tray line assembly for accuracy and timely delivery of meals.
• Ensure routine delivery of floor stock to Nursing Units and Administration.
• Stay abreast of federal, state, and local regulations for food safety and sanitation.
• Handle all food recalls with urgency and assure effected product is handled properly.
• Supervise dish room procedures for cleaning and sanitizing.
• Perform physical plant inspections monthly and assure fire extinguishers and eyewash stations are inspected.
• Ensure equipment temperatures are taken in accordance with policy.
• Report all hazardous conditions/equipment immediately and communicate issues and concerns.
• Ensure emergency/disaster readiness in accordance with company policy and regulations.
• Conduct monthly inventory of emergency food/supplies.

Requirements

• Two years’ experience in food service management
• Knowledge of quantity food production, safe food preparation and proper food handling techniques
• Knowledge of therapeutic diets for patients in an acute care setting
• Food Protection Manager Certification from an ANSI-CFP accredited program
• Ability to read, write and speak fluent English
• Basic computer skills with working knowledge of Microsoft Office, word-processing and spreadsheet software
• Education meeting one of the specified criteria

Qualifications

• Registered/licensed Dietitian OR Registered Dietetic Technician OR Certified Dietary Manager OR Certified Food Service Manager OR Food Management Professional OR Associates degree or higher in food service or restaurant management
• Two years’ experience in food service management, with preferred experience in an acute care hospital setting.

Nice to Have

• Experience in acute care hospital setting

Skills

* Required skills

Benefits

Certifications