Job Description

Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic Manager to join our team.

We have an exciting opportunity for a Dietary Services Healthcare Manager at a Senior living community in Columbus, GA.

WE OFFER AMAZING BENEFITS! PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more!

Check out our website : https : / / forefronthealthcare.com /

Summary / Objective

The Dietary Services Healthcare Manager is responsible for the innovative development of all healthcare, wellness, menu systems, recipes, and related product development and promotions within the existing brand.

He / she will ensure compliance with all culinary standards in the healthcare facility dining operations across business lines.

The Dietary Services Healthcare Manager provides overall planning for, direction to, and control of menus and recipe compliance to achieve operating goals, and enhanced food quality and presentation.

Responsibilities will include daily meal service, exceeding sanitation standards, operational outcomes, and building relationships with current and future healthcare personnel.

Will actively participate in the interdisciplinary team, QAPI, PAR Committee, and Resident Council meetings. He / she will assist in the processing of research data, quality assurance, development of the plan of correction, (including sourcing materials), and development and execution of all culinary training programs and materials.

The Dietary Services Healthcare Manager will act as the expert for all healthcare services and make recommendations for our healthcare operational strategy.

Additionally, he / she will monitor, research, and report on all activities, and be responsible for providing leadership in strategic planning, development, and execution of food service operations, culinary support, and consumer food insights to assigned brands and / or corporate clients and incorporating experience from previous assignments to lead and inspire all aspects of culinary talent.

Through regular contact, active listening, and timely addressing of any issues, concerns or problems, he / she will establish and maintain effective communication with the Registered Dietitians, the leadership of the dining services, and the healthcare department.

This person will be charged with developing excellent working relationships within the department, and providing effective training, leadership, and management with all facility staff as he / she understands that the achievement of goals and high standards must be a joint effort in our complex and demanding business environment.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Directs healthcare culinary development and training
• Development and implementation of menus and operational standards
• Train, monitor, evaluate, and act on unit performance in all healthcare areas
• Serves as a liaison to Healthcare, Operations, and interdisciplinary teams
• Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction
• Leads the design process of all internal operational, delivery, and service development
• Guides product and service offering through the product life cycle
• Innovation of new product and program development
• Manage the portfolio of products within the healthcare signature programs
• Manage developmental projects independently, as required

Competencies

• Customer / Client Focus.
• Learning Orientation.
• Teamwork Orientation.
• Thoroughness.
• Time Management.

Supervisory Responsibility

• Previous experience with a high quality and service organization in a culinary leadership role with financial accountability and direct reports is required.
• Must have the ability to coach others without formal authority.
• Proven ability to coach and teach within the kitchen

Work Environment

Requires repetitive wrist motion. This position requires lifting up to forty pounds (40lbs)

Physical Demands

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• The employee is occasionally required to sit; stand; and stoop, kneel, or crouch . The employee must frequently lift or move objects up to 10 pounds and occasionally lift or move objects up to 40 pounds.

Position Type / Expected Hours of Work

This is a full time exempt position, This position regularly requires weekend work.

• Ability to read, write and speak English.
• Must have a minimum two-year culinary certificate from an accredited school or have related experience.
• Minimum 2-4 years of kitchen experience, 2 years within a Healthcare manager role.
• Experience within a high-volume environment
• Prior experience developing and leading sustainable and healthy dining programs.

Preferred Education and Experience

• A proven track record of profitable growth
• Highly developed interpersonal, analytical and communication (Written and Verbal) skills.
• A commitment to support sustainable business and farming practices.
• A fundamental belief that anything is possible and a vision for constant innovation.

Additional Eligibility Qualifications

• Microsoft office applications- Word, Power Point, Excel
• Professional email use and business writing
• Restaurant chef level culinary skills

Work Authorization / Security Clearance (if applicable)

None at this time (Subject to change)

AAP / EEO Statement

Forefront Healthcare is an equal opportunity employer : All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.

Duties, responsibilities and activities may change at any time with or without notice.

Qualifications

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Directs healthcare culinary development and training
• Development and implementation of menus and operational standards
• Train, monitor, evaluate, and act on unit performance in all healthcare areas
• Serves as a liaison to Healthcare, Operations, and interdisciplinary teams
• Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction
• Leads the design process of all internal operational, delivery, and service development
• Guides product and service offering through the product life cycle
• Innovation of new product and program development
• Manage the portfolio of products within the healthcare signature programs
• Manage developmental projects independently, as required

Competencies

• Customer / Client Focus.
• Learning Orientation.
• Teamwork Orientation.
• Thoroughness.
• Time Management.

Supervisory Responsibility

• Previous experience with a high quality and service organization in a culinary leadership role with financial accountability and direct reports is required.
• Must have the ability to coach others without formal authority.
• Proven ability to coach and teach within the kitchen

Work Environment

Requires repetitive wrist motion. This position requires lifting up to forty pounds (40lbs)

Physical Demands

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• The employee is occasionally required to sit; stand; and stoop, kneel, or crouch . The employee must frequently lift or move objects up to 10 pounds and occasionally lift or move objects up to 40 pounds.

Position Type / Expected Hours of Work

This is a full time exempt position, This position regularly requires weekend work.

Required Education and Experience

• Ability to read, write and speak English.
• Must have a minimum two-year culinary certificate from an accredited school or have related experience.
• Minimum 2-4 years of kitchen experience, 2 years within a Healthcare manager role.
• Experience within a high-volume environment
• Prior experience developing and leading sustainable and healthy dining programs.

Preferred Education and Experience

• A proven track record of profitable growth
• Highly developed interpersonal, analytical and communication (Written and Verbal) skills.
• CDM Certification
• A commitment to support sustainable business and farming practices.
• A fundamental belief that anything is possible and a vision for constant innovation.

Additional Eligibility Qualifications

• Microsoft office applications- Word, Power Point, Excel
• Professional email use and business writing
• Restaurant chef level culinary skills

Work Authorization / Security Clearance (if applicable)

None at this time (Subject to change)

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.

Duties, responsibilities and activities may change at any time with or without notice.

Additional Information

Benefits : 401(k)

401(k)

Dental Insurance

Disability insurance

Employee assistance program

Health insurance

Paid time off

Retirement plan

Vision insurance

Physical setting : Schedule :

Schedule : Monday to Friday

Monday to Friday

Weekend availability

COVID-19 considerations :

Vaccinations preferred*

AAP / EEO Statement

Forefront Healthcare is an equal opportunity employer : All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Last updated : 2024-05-21