What are the responsibilities and job description for the Food Service Manager position at Orlando Rehabilitation Hospital?
Position Summary:
The Food Service Manager is responsible for providing nourishing food to residents, guests, and employees under sanitary conditions as directed and in accordance with established policies and procedures. They assure meals are prepared according to menus and in accordance with Federal and State regulations. The Food Services Manager plans menus in consultation with the dietitian while taking advantage of foods in season and local availability.
Responsibilities:
Orlando Rehabilitation Hospital is an EEO employer - M/F/Vets/Disabled
The Food Service Manager is responsible for providing nourishing food to residents, guests, and employees under sanitary conditions as directed and in accordance with established policies and procedures. They assure meals are prepared according to menus and in accordance with Federal and State regulations. The Food Services Manager plans menus in consultation with the dietitian while taking advantage of foods in season and local availability.
Responsibilities:
- Plan regular and therapeutic diet menu cycles with consultation from a Registered Dietitian. Test, standardize, and supervise the use of recipes and portion control.
- Calculate specific therapeutic diets as ordered by the physician. Provide nutritional supplements and snacks as required to meet individual nutritional needs.
- Assist in the preparation and administration of the annual operating and equipment budget for Food Services. Prepare and review monthly cost analysis reports. Take inventory and purchase food and departmental supplies in quantity, quality, and variety needed in accordance with the facility budget and standards. Inspect purchases received for accuracy.
- Provide assurances of safety and sanitation standards and requirements by making periodic environmental and sanitation rounds of the kitchen, dining room(s), and nourishment rooms. Report needed repairs to the Director of Plant Operations.
- Participate in periodic state health department surveys, and other regulatory agencies, and become familiar with changes in regulations which impact food handling and departmental operations to ensure compliance.
- Maintain records of daily menus showing any changes made, food usage, meal census, and nutritional intervention plans in accordance with policy.
- Conduct written or information patient surveys concerning menus and meal service. Follow up on complaints.
- Practice good personal hygiene and comply with uniform requirements. Wear a hairnet or hair cap in food service areas.
- Perform other duties and functions as required.
- Interview, hire, train, supervise, and conduct annual reviews for Food Services Aides & Cooks.
- Perform employee in-services, retraining, counseling sessions, and implement disciplinary actions as necessary.
- Prepare staff work schedules and review employee timecards for accuracy and approval.
- Observe work being performed to evaluate the efficiency and effectiveness of the operation and quality of food served.
- Must have Food ServSafe Certification within 30 days of hire
- Must have hospital experience
- Primary Source Verification (PSV) Certification
- Certified Dietary Manager
- Food Handlers permit if required per state regulations.
- Must demonstrate a thorough knowledge of hospital food service with minimum 2 year's experience.
- A supportive and collaborative work environment
- Opportunities to progress in function, skill, and pay
- A competitive wage scale
- A comprehensive health and wellness package including medical, dental, and prescription drug coverage
Orlando Rehabilitation Hospital is an EEO employer - M/F/Vets/Disabled
Salary : $27 - $32