Culinary Services Manager (Certified Dietary Manager)

At Kindred It Starts With Me.

Our commitment is to deliver excellence and an empathetic human experience to every patient, every family member, every employee, every time. We do this through our Core Values which help in guiding our work every day.

Job Summary: The Culinary Services Manager is responsible for organizing and directing the operation of the department’s food service function in accordance with applicable federal, state, and local regulations and company policies and procedures. The manager works with the registered dietitian and/or Director of Nutrition & Culinary Services to ensure that high quality and accurate oral nutrition therapy is produced for patients.

Essential Functions:

• Works with Human Resources to assure all necessary new hire paperwork is completed.
• Oversees the organization of food preparation and service by using production sheets and planned menus for patients, cafeteria, and catering; cook huddles as needed.
• Participates in planning and creating the hospital’s strategic plan to achieve the mission and vision of the hospital.
• Evaluates or oversees evaluation of employee performance, conducting 90 day and annual reviews in a timely manner.
• Develops or oversees the department schedule to assure adequate staff to provide services, but within budgeted full time equivalent (FTE).
• Submits capital budget request to CFO.
• Participates in the planning of the department budget.
• Performs ordering and delivery of food, supplies, and equipment from approved vendors to ensure adequate stock levels to perform departmental functions.
• Performs physical plant inspection monthly; assures fire extinguishers are properly inspected, eyewash station properly maintained, and contract services have been performed (grease trap, barrel, vent hood, fire suppression system, pest management, chemical dispensers).
• Performs end-of-the-month physical inventories.
• Monitors tray line assembly for accuracy and timely delivery of meals (patients and café).
• The manager oversees menu management.
• Serves on various committees as required by company standards, regulations, and/or appointment by immediate supervisor.
• Ensures emergency/disaster readiness at all times in accordance with company policy and applicable federal, state, and local laws and regulations.
• Oversees proper food preparation preserving nutrient content, quality, flavor, and appearance per state and federal regulations.
• Participates in the hospital’s performance improvement program by conducting, aggregating, trending, and acting on data for key department indicators.
• Participates in quality improvement audits on menus system as requested by immediate supervisor or dietitian.
• Accountable for daily managing of department budget through operational expense management and labor management.
• Manages the department’s financials and completes necessary monthly reporting.
• Manages the department by company policies, procedures, standards, and applicable federal, state, and local regulations.
• Supervises staff to ensure food is prepared in accordance to all food safety, sanitation regulations and accuracy based on therapeutic menus/recipes.
• Handles all food recalls with urgency and assures effected product is handled properly.
• Completes or oversees new hire and annual competency evaluation per company policy on all department staff.
• Ensures monthly training is completed for culinary staff.
• Oversees the stocking and inventory of current food and supplies following proper storage and labeling procedures.
• Holds monthly department meetings.
• Prepares or delegates the preparation of work schedules to maintain adequate staffing in the department; retains records per policy.
• Supervises dish room procedures for cleaning and sanitizing dishware, meal delivery carts and pots/pans to enforce department policies and proper procedure.
• Ensures all new employees complete department orientation.
• Assumes responsibility for recruiting, selecting, and training culinary staff.
• Monitors quality in kitchen by assuring quality measure are routinely done; spot checking logs frequently for accuracy of data and conducting weekly kitchen safety/sanitation audits; completes a monthly analysis of audit findings using standard template.

Education (one of these is required):

+ Must meet state requirements and have frequent, scheduled consultations with registered dietitian

Licenses/Certification (required):

• Food Protection Manager Certification from an ANSI-CFP accredited program (i.e. ServSafe®)

Experience:

• Knowledge of regulations for foodservice in an acute care hospital, preferred
• Two years’ experience in food service management
• Knowledge of foodservice financial management, preferred
• Knowledge and experience with therapeutic diets