At St. Tammany Health System, delivering world-class healthcare close to home is our goal. That means we are committed to attracting and retaining the very best professionals for every position in our health system.

We believe the pristine beauty of St. Tammany Parish adds to our attractive compensation package. The health system is nestled in the heart of Covington on the north shore of Lake Pontchartrain. It is a peaceful, scenic, community-oriented area with an abundance of amenities to suit every taste.

JOB DESCRIPTION AND POSITION REQUIREMENTS

Scheduled Weekly Hours: 40

JOB SUMMARY:

Plans and oversees the activities and assigned personnel of the food service operation under the direction of the Food and Nutrition Services Director. Primary responsibilities include: managing colleagues; overseeing food purchasing, inventory control, and storage areas; managing food production and ensuring food production complies with menus, standardized recipes, portion control, quality standards, food safety guidelines, and regulatory requirements; overseeing equipment use, care, cleaning, and maintenance; implementing and maintaining quality, cost control, safety, cleanliness and sanitation procedures in compliance with federal, state, and accreditation standards; drives retail volumes and revenue, complies with budget; and assures high standards of quality and service are met. Provides direct supervision to Production Supervisor, Cafeteria Supervisors, and Receiving and Storeroom Assistant. Provides indirect supervision to food production workers, cafeteria workers, food service workers, and catering assistant. Oversees training of assigned personnel.

MINIMUM QUALIFICATIONS:

• Bachelor of Science degree in Dietetics or Food Service Management preferred, Associate Degree or graduate of a culinary or restaurant management program required.
• At least 5 years managerial experience in Foodservice Management required.
• ServSafe Foodservice Manager Certification required or obtained within 6 months of hire

This position is considered essential during emergency conditions. Must be able to work during internal and external disasters. Must be flexible, scheduling hours, days according to the needs of the department. Possesses working knowledge of computer software, including but not limited to: Microsoft Office and Computrition. Possesses management knowledge of people and budgets in healthcare foodservice, quality control, and process improvement. Analyzes and resolves difficult and sensitive challenges using leadership acumen and professionalism aligned with the organization’s C.A.R.E.S. standards. Possesses excellent decision making and problem-solving skills. Demonstrates strong interpersonal skills and abilities to communicate effectively in written, verbal, and electronic form. Must be able to communicate and work collaboratively with multiple hospital departments. Organizes multiple tasks, establishes priorities, and meets deadlines for responsibilities and assignments. Adapts own attitudes and behaviors to work effectively with diverse populations and situations. Accepts and readily adapts to changing priorities, strategies, procedures, and methods. Must always demonstrate and uphold leadership expectations and C.A.R.E.S. standards while also holding direct reports accountable for meeting C.A.R.E.S. and job specific standards. Responsible for meeting metrics and colleague engagement of direct and indirect reports. Demonstrates service excellence to customers, patients, visitors, and colleagues. Meets customer service needs quickly and effectively; takes action to review and remedy concerns.

PHYSICAL DEMANDS:
Must possess good physical health. Some requirements include but are not limited to standing, sitting or walking for long periods of time. Lifting at least 10 pounds is required. Must be able to work with a moderate level of noise.
Physical Effort required:
Constant (67%-100%) – talking, hearing, seeing
Frequently (34%-66%) - NONE
Occasionally (1%-33%) - lifting, carrying, pushing/pulling, balancing, stooping, reaching, handling/feeling

Job Type: Full-time

Pay: $25.00 - $35.00 per hour

Expected hours: 40 per week

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Life insurance
• Paid time off
• Retirement plan
• Tuition reimbursement
• Vision insurance

Restaurant type:

• Café
• Coffee shop
• Fast casual restaurant
• Quick service & fast food restaurant

Schedule:

• Day shift
• Monday to Friday
• Weekends as needed

Education:

• Associate (Preferred)

Experience:

• Retail management: 3 years (Preferred)
• Food management: 3 years (Preferred)

License/Certification:

• Certified Dietary Manager (Preferred)
• ServSafe (Preferred)

Work Location: In person