Director of Food Services
JOB SUMMARY Under the general supervision of the Vice President of Operations, the Director of Food Services, ensures safe, quality and efficient handling of food, preparation of food, menu preparation and regulatory requirements.
Selects and manages staff.
Develops and monitors budget.
Manages all retail and patient food services including ordering, preparing, delivering and retail selling of food.
Strives for superior performance by consistently providing a product or service to leadership and staff that is recognized as ultimately contributing to the patient and family experience.
Recognizes and demonstrates understanding of patient and family centered care.
PRIMARY JOB RESPONSIBILITIES Develops, monitors and ensures compliance with annual expense and revenue budget.
Leads development of both patient and cafe menus.
Responsible to ensure food and associated supplies are ordered timely.
Ensure GPO contract compliance with food and supply products.
Hires, supervises and develops all dietary staff (including production and retail divisions).
Responsible for developing and maintaining positive employee engagement of dietary staff.
Performs staff performance appraisals and coaching/counseling/discipline.
Develops and monitors staff model to ensure efficient and sufficient use of staff.
Ensures efficiency, quality, accuracy and performance of patient food preparation and delivery process.
Ensures efficiency, quality, accuracy and customer satisfaction of retail cafe food preparation, product presentation and sales.
Ensures efficiency, quality, accuracy and customer satisfaction with internal and external catering events.
Monitors and ensures customer satisfaction with food quality.
Monitors and ensures compliance with all regulatory standards, including TJC, Shiawassee County Health Department, CMS and State of Michigan.
Responsible for department quality and develops/performs departmental performance improvement plan.
Continuously evaluates work process and design.
Understands role in ensuring quality/performance improvement, productivity, and service delivery.
Monitors patient and employee safety.
Implements action plans to mitigate identified risks.
Develops departmental policies/procedures and operating instructions.
Develops and implements all required staff competency programs.
Monitors and manages food and supply inventories.
Responsible for cafe.
Ensures food safety by coordinating training of all dietary employees on Serve-Safe competency.
Implements process ensuring reporting of all adverse events contributing to actual or potential patient or employee harm.
Provides education to other departments and to the public, when requested, in the form of in-services, lectures, or classes.
Demonstrates job related aspects of patent safety to assure a safe environment, safe and effective use of equipment and technology, and decreased risk of potential adverse patient occurrences.
Must be able to demonstrate the knowledge and skills necessary to provide care appropriate to the age of patients served.
Must demonstrate knowledge of the principles of growth and development over the life span and possess the ability to assess data reflective of the patient's status and interpret the appropriate information needed to identify each patient's requirements relative to his/her age-specific needs, and to provide the care needed as described in the unit's and division's policies and procedures.
Demonstrates knowledge of and supports hospital mission, vision, value statements, standards, policies and procedures, operating instructions, confidentiality statements, corporate compliance plan, customer service standards, and the code of ethical behavior.
DEPARTMENTAL AND ADDITIONAL JOB RESPONSIBILITIES Represent Memorial at select community events when requested.
Represent the food service department at Memorial events, as appropriate.
Other duties as assigned JOB SPECIFICATIONS EDUCATION Certified Chef or bachelor's degree preferred.
Will consider an associate degree with strong supporting experience and knowledge.
EXPERIENCE Five years of food service or related food service operations, preferably in healthcare.
Experience must include food preparation, supply procurement, food distribution and patient/customer service.
ESSENTIAL PHYSICAL ABILITIES/MOTOR SKILLS Able to travel independently throughout all Memorial Healthcare facilities.
Small motor skills required for operating modern computer, office, and telephone equipment as utilized by Memorial Healthcare (MHC).
ESSENTIAL TECHNICAL ABILITIES Proficiency using modern office, computer and telephone equipment as used by MHC.
Able to utilize cooking equipment utilized in food preparation-grill, oven, stove, blender, mixer, knives, pots, food processor, etc.
Able to perform select food preparation techniques of cutting, saut ing, blanching, rendering, frying, creaming, rendering, glazing, braising, etc.
ESSENTIAL MENTAL ABILITIES Ability to adapt and maintain focus in fast paced, quickly changing or stressful situations.
Ability to read and interpret a variety of documents including, but not limited to policies, operating instructions, white papers, regulations, rules and laws.
Knowledge of food service operations including; budgeting, food procurement, inventory management, menu planning, staff management, food preparation techniques, use of spices, patient food tray preparation and delivery, Serve-Save.
ESSENTIAL SENSORY REQUIREMENTS Able to see for the purpose of reading information received in formats including but not limited to paper, computer, reports, bulletins, updates, manuals.
Able to hear for work-related purposes.
Ability to communicate receptively and expressively (written and verbally) with patients, families, and staff.
Ability to access patient records.
Tactile/proprioceptive skills sufficient for effective use of food preparation equipment.
Ability to visually and auditory monitor staffs performance and food status.
INTERPERSONAL SKILLS Ability to interact with co-workers, hospital staff, administration, patients, physicians, the public and all internal and external customers in a professional and effective, courteous and tactful manner, at all times, physically, verbally and in all written and electronic communication.
Required to remain calm when adversity is encountered.
Open, honest, and tactful communication skills.
Ability to work as a team member in all activities.
Positive, cooperative and motivated attitude.
Recommended Skills Adaptability Administration Blender Communication Confidentiality Content Management Estimated Salary: $20 to $28 per hour based on qualifications.
Selects and manages staff.
Develops and monitors budget.
Manages all retail and patient food services including ordering, preparing, delivering and retail selling of food.
Strives for superior performance by consistently providing a product or service to leadership and staff that is recognized as ultimately contributing to the patient and family experience.
Recognizes and demonstrates understanding of patient and family centered care.
PRIMARY JOB RESPONSIBILITIES Develops, monitors and ensures compliance with annual expense and revenue budget.
Leads development of both patient and cafe menus.
Responsible to ensure food and associated supplies are ordered timely.
Ensure GPO contract compliance with food and supply products.
Hires, supervises and develops all dietary staff (including production and retail divisions).
Responsible for developing and maintaining positive employee engagement of dietary staff.
Performs staff performance appraisals and coaching/counseling/discipline.
Develops and monitors staff model to ensure efficient and sufficient use of staff.
Ensures efficiency, quality, accuracy and performance of patient food preparation and delivery process.
Ensures efficiency, quality, accuracy and customer satisfaction of retail cafe food preparation, product presentation and sales.
Ensures efficiency, quality, accuracy and customer satisfaction with internal and external catering events.
Monitors and ensures customer satisfaction with food quality.
Monitors and ensures compliance with all regulatory standards, including TJC, Shiawassee County Health Department, CMS and State of Michigan.
Responsible for department quality and develops/performs departmental performance improvement plan.
Continuously evaluates work process and design.
Understands role in ensuring quality/performance improvement, productivity, and service delivery.
Monitors patient and employee safety.
Implements action plans to mitigate identified risks.
Develops departmental policies/procedures and operating instructions.
Develops and implements all required staff competency programs.
Monitors and manages food and supply inventories.
Responsible for cafe.
Ensures food safety by coordinating training of all dietary employees on Serve-Safe competency.
Implements process ensuring reporting of all adverse events contributing to actual or potential patient or employee harm.
Provides education to other departments and to the public, when requested, in the form of in-services, lectures, or classes.
Demonstrates job related aspects of patent safety to assure a safe environment, safe and effective use of equipment and technology, and decreased risk of potential adverse patient occurrences.
Must be able to demonstrate the knowledge and skills necessary to provide care appropriate to the age of patients served.
Must demonstrate knowledge of the principles of growth and development over the life span and possess the ability to assess data reflective of the patient's status and interpret the appropriate information needed to identify each patient's requirements relative to his/her age-specific needs, and to provide the care needed as described in the unit's and division's policies and procedures.
Demonstrates knowledge of and supports hospital mission, vision, value statements, standards, policies and procedures, operating instructions, confidentiality statements, corporate compliance plan, customer service standards, and the code of ethical behavior.
DEPARTMENTAL AND ADDITIONAL JOB RESPONSIBILITIES Represent Memorial at select community events when requested.
Represent the food service department at Memorial events, as appropriate.
Other duties as assigned JOB SPECIFICATIONS EDUCATION Certified Chef or bachelor's degree preferred.
Will consider an associate degree with strong supporting experience and knowledge.
EXPERIENCE Five years of food service or related food service operations, preferably in healthcare.
Experience must include food preparation, supply procurement, food distribution and patient/customer service.
ESSENTIAL PHYSICAL ABILITIES/MOTOR SKILLS Able to travel independently throughout all Memorial Healthcare facilities.
Small motor skills required for operating modern computer, office, and telephone equipment as utilized by Memorial Healthcare (MHC).
ESSENTIAL TECHNICAL ABILITIES Proficiency using modern office, computer and telephone equipment as used by MHC.
Able to utilize cooking equipment utilized in food preparation-grill, oven, stove, blender, mixer, knives, pots, food processor, etc.
Able to perform select food preparation techniques of cutting, saut ing, blanching, rendering, frying, creaming, rendering, glazing, braising, etc.
ESSENTIAL MENTAL ABILITIES Ability to adapt and maintain focus in fast paced, quickly changing or stressful situations.
Ability to read and interpret a variety of documents including, but not limited to policies, operating instructions, white papers, regulations, rules and laws.
Knowledge of food service operations including; budgeting, food procurement, inventory management, menu planning, staff management, food preparation techniques, use of spices, patient food tray preparation and delivery, Serve-Save.
ESSENTIAL SENSORY REQUIREMENTS Able to see for the purpose of reading information received in formats including but not limited to paper, computer, reports, bulletins, updates, manuals.
Able to hear for work-related purposes.
Ability to communicate receptively and expressively (written and verbally) with patients, families, and staff.
Ability to access patient records.
Tactile/proprioceptive skills sufficient for effective use of food preparation equipment.
Ability to visually and auditory monitor staffs performance and food status.
INTERPERSONAL SKILLS Ability to interact with co-workers, hospital staff, administration, patients, physicians, the public and all internal and external customers in a professional and effective, courteous and tactful manner, at all times, physically, verbally and in all written and electronic communication.
Required to remain calm when adversity is encountered.
Open, honest, and tactful communication skills.
Ability to work as a team member in all activities.
Positive, cooperative and motivated attitude.
Recommended Skills Adaptability Administration Blender Communication Confidentiality Content Management Estimated Salary: $20 to $28 per hour based on qualifications.
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