Facility: Kennestone Hospital

Overview

Nutrition & Food Services Leader: Patient Meal Operations Assistant Manager

Nutrition & Food Services at Kennestone is a large and busy department comprised of a team of leaders responsible for different groups/areas.

• This Assistant Manager role is responsible for leading three different teams that work in tandem to serve the patient meals for breakfast, lunch, and dinner.
• This leader will focus on our processes and help improve them to continuously and positively impact patient satisfaction.
• This leader will also play an integral role in Kennestone’s transition to a room service model, as well as the logistical preparation for relocation to an entirely new kitchen in ~2025.

Responsibilities:

Assistant Manager, Nutrition & Food Services Manages the functions of the responsible area and keeps the same informed of the latest technology, regulatory affairs and process improvement efforts. Responsible for maintaining operational costs for responsible area within volume adjusted budgetary limitations. Responsible for compliance with Hazard Analysis Critical Control Point Standards (HACCP), State and JCAHO standards. Maintains a good working knowledge of food service systems and retail restaurant services. 

Qualifications:

Required Minimum Education: Requires Culinary Arts degree or Bachelor’s degree in Food Service or Management field.

Required Minimum Experience: Five (5) years culinary management experience is required.

Required Minimum Skills: Must have comprehensive knowledge of management principles, regulatory affairs, planning and Performance Improvement (PI). Must be able to communicate and understand verbal and written English language and display a positive attitude.

Key Leadership Characteristics:

• Ability to lead a large group of 45 diverse Team Members, in a 24 / 7 / 365 demanding environment.
• Being able to balance many tasks while supporting and caring for Team Members daily.
• Ability to collaborate with other N&FS leaders on a daily basis in an effort to drive quality, excellence, and operational efficiency (minimize waste.)
• Ability to communicate with and lead as part of an existing team.
• Excellent customer service and service recovery skills.
• Healthcare foodservice leadership is strongly preferred, preferably in a high-volume, acute-care setting (e.g., therapeutic diet knowledge)

Experience in 'servant-leadership philosophy' and fostering an atmosphere of trust in the workplace is strongly preferred.