POSITION SUMMARY

Responsible for the daily operations of foodservice department, according to facility policy and procedures and federal/ state regulations. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Maintains records of department personnel, income and expenditures, food, supplies, inventory levels, and equipment.

This is an exempt position 

Essential Duties

Operations Management

• Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary, terminate employees.
• Develop job descriptions and job duties for each level of foodservice personnel.
• Develop work schedules to ensure adequate staff¬ to cover each shift.
• Create and monitor budgets for a cost-effective program.
• Manage revenue-generating services.
• Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment.
• Justify improvements in the department design and layout.
• Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers.

Foodservice Management

• Specify standards and procedures for preparing food.
• Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends.
• Inspect meals and ensure that standards for appearance, palatability, temperature, and serving times are met.
• Manage the preparation and service of special nourishments and supplemental feedings.
• Assure that foods are prepared according to production schedules, menus, and standardized recipes.

Food Safety

• Assure safe receiving, storage, preparation, and service of food.
• Protect food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines.
• Prepare cleaning schedules and maintain equipment to ensure food safety.
• Ensure proper sanitation and safety practices of staff¬.

Nutrition and Medical Nutrition Therapy

• Process new diet orders and diet changes; keep diet cards updated.
• Complete the assigned MDS section according to required timeline.
• Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders.
• Review plan of care related to nutritional status; document concerns that can be resolved, improved, or addressed to improve client’s nutritional status and eating function.
• Review, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and plan of care.
• Monitoring of residents’ intakes, weight, skin and labs to determine those at nutritional risk.
• Developing interventions for residents with nutritional risk.
• Support registered dietitian duties as needed. 

QUALIFICATIONS & REQUIREMENTS

Education and Experience

• Graduate of Dietary Manager’s Program or willingness to obtain within 12 months.
• Successful completion of Certified Dietary Manager exam within 12 months.
• 2-yr, or 4-yr foodservice program (preferred)
• Two years’ experience in foodservice management (preferred)
• Prior experience in healthcare food service (preferred)

Skills, Abilities, and Knowledge

• Skill in motivating, coaching, and supervising foodservice personnel.
• Intermediate computer skills
• Mathematical and numerical skills; mechanical aptitude helpful
• Effective written and oral communication skills
• Demonstrated organizational skills.
• Current awareness of legislation and regulations influencing the practice of standards of care
• Ability to work independently.

Travel

• Minimal travel may be required up to 5%

COMPETENCIES

• Initiative – Volunteers readily; Undertakes self-development activities; Seeks increased responsibilities; Takes independent actions and calculated risks; Looks for and takes advantage of opportunities; Asks for and offers help when needed.
• Judgment – Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions.
• Quality – Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Professionalism – Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
• Safety and Security – Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly.
• Teamwork – Balances team and individual responsibilities; Exhibits objectivity and openness to other views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Supports everyone's efforts to succeed.
• Verbal Communication –Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; Responds well to questions; Demonstrates group presentation skills; Participates in meetings.
• Written Communication – Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.

SUPERVISOR RESPONSIBILITIES

• This position has supervisory responsibilities.

PHYSICAL REQUIREMENTS

Physical Activities

• This position is subject to active and sedentary work, exerting up to 15 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• This position is subject to the following physical activities: talking, hearing, and the use of hands, wrists, or fingers in repetitive motions. Walking, standing, bending, squatting, reaching, and stretching are required frequently. Must be able to lift up to 50 pounds at times.

Visual Acuity

• The worker is required to have close visual acuity to perform an activity such as preparing and analyzing data and figures; transcribing; viewing a computer terminal; expansive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurement devices; and/or assembly of fabrication of parts at distances close to the eyes.

Working Conditions

• This position operates in an office and kitchen environment. This role routinely uses kitchen appliances.

Johnson Memorial Health Services (JMHS) is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, JMHS will provide reasonable accommodations to qualified individuals with disabilities and encourage prospective and current employees to discuss potential accommodations with the employer. The above statements are not intended to be an all-inclusive list of job duties, responsibilities, skills, or abilities required to perform this job. Rather, they are intended only to describe the general nature of the position. Johnson Memorial Health Services reserves the right to modify position descriptions as necessary to meet the organization's needs.

ACKNOWLEDGEMENT: I have read and understand that the qualifications, responsibilities, and essential functions listed above are required of this position, which I am capable of performing.