• Elkhart, IN
• Nutritional Services
• Elkhart General Hospital
• Full-time - Day - 8:00AM-4:30PM
• Req #: 212978
Posted: July 3, 2024-->

Summary

Reports to the Director, Nutritional Services. Responsibilities include management of the production of meals for patients, the Hospital cafeteria and catered functions that are of "world class" quality. Efficient systems and quality standards will be maintained for the production of all food. Administers a standardized recipe system and the CBord FSS computerized purchasing and inventory system. Manages the daily activities of the food production team members (which includes recruitment, hiring, scheduling, training, supervising, coaching/discipline and evaluating job performance).

MISSION, VALUES and SERVICE GOALS

• MISSION:We deliver outstanding care, inspire health, and connect with heart.
• VALUES:Trust. Respect. Integrity. Compassion.
• SERVICE GOALS:Personally connect. Keep everyone informed. Be on their team.

Coordinates and ensures the efficient daily operation and delivery of all Nutritional Services functions by:

• Leading and coordinating the workload of the food production associates and communicating with other department management to ensure that necessary services are provided within established time frames; also ensuring that budgetary, staffing and quality are consistent with department standards and customer expectations.
• Assisting with development of a work environment which fosters the effective performance of one's daily responsibilities in order to help accomplish Beacon Health System's mission/values and the department's goals/objectives; also fostering continuous learning, continuous improvement and job enrichment.
• Assisting in the annual preparation of departmental goals/objectives and budgets; also is held responsible for accomplishing assigned goals/objectives.
• Providing leadership and skill development for the food production associates as they perform their daily activities. Acting as a resource for associates regarding daily operational activities.
• Scheduling and assigning workload to the food production associates.
• Recruiting, hiring, evaluating and, if necessary, recommending the coaching/discipline (and/or discharge) of associates.
• Interpreting, enforcing and supporting Hospital policies, procedures, protocols and the terms and conditions of the Union bargaining agreement.
• Supporting the Director in ongoing efforts to achieve targeted cost savings for the department and continually striving, through purposeful efforts, to attain savings targets in future years.
• Demonstrating an effective leadership style which supports collaboration, shared communication, innovation and a continuous focus on Beacon Health System's mission and the department's goals/objectives.

Manages a high-quality food production program as well as scheduling, purchasing, and inventory activities by:

• Ensuring that each meal served exceeds departmental standards and customer expectations for quality, either by preparing items personally or by overseeing the work of assigned associates.
• Developing competency in the use of the computerized purchasing, inventory, receiving and production systems (by utilizing the CBord Food Management System to manage these systems).
• Ensuring that assigned staff performs regular physical inventories, tabulate data accurately and that the established departmental ordering/receiving systems are followed.
• Coordinating food purchasing by managing a prime vendor program, developing order guides and utilizing the CBord System.
• Ensuring production sheets, production forecasts and production histories are properly maintained and used daily.
• Supporting the Manager, Non-Patient Food Services in the production of meals for catered functions; also providing support by ensuring that specified products are on-hand for all menus.
• Implementing and maintaining a standardized recipe system.
• Fully utilizing the CBord Food and Recipe Management System to achieve budgeted food and supply cost.
• Observing the work area, gathering information and sharing observations regarding quality issues with the food production associates (and other Nutritional Services management if applicable); also ensuring that corrective action is taken when necessary.
• Coordinating with the Nutritional Services management to ensure a seamless kitchen operation and the highest level of service for cafeteria and catering functions.
• Implementing a scheduled training program for the food production associates.
• Supporting the department in the development of all menus.
• Supporting the patients by providing an outstanding patient meal program.
• Supporting the Director by providing services and food to those we serve that are of world class quality.

Maintains a quality kitchen sanitation program that conforms to local health codes, The Joint Commission (TJC) standards and the department's quality improvement (QI) program by:

• Ensuring that receiving and stocking standards that encourage safe food handling are established and followed.
• Maintaining the highest-possible sanitation standards by effectively observing all food production areas for cleanliness.
• Ensuring that cleaning duties are written and assigned for all food production areas.
• Ensuring that a formal daily sanitation checklist is available for department review.
• Conducting a weekly walk-around with Nutritional Services managers/supervisors to address special cleaning/sanitation activities and issues.
• Managing and administering all aspects of the Smart Temps temperature management system ensuring that the system is always running at 100% effectiveness.

Performs other functions to maintain personal competence and contribute to the overall effectiveness of the department by:

• Providing world class customer service at all times.
• Serving as a resource for ensuring quality food production, on a variable schedule, depending on customer and Hospital needs.
• Completing other job-related duties and special projects as directed.

ORGANIZATIONAL RESPONSIBILITIES

Associate complies with the following organizational requirements:

• Attends and participates in department meetings and is accountable for all information shared.
• Completes mandatory education, annual competencies and department specific education within established timeframes.
• Completes annual employee health requirements within established timeframes.
• Maintains license/certification, registration in good standing throughout fiscal year.
• Direct patient care providers are required to maintain current BCLS (CPR) and other certifications as required by position/department.
• Consistently utilizes appropriate universal precautions, protective equipment, and ergonomic techniques to protect patient and self.
• Adheres to regulatory agency requirements, survey process and compliance.
• Complies with established organization and department policies.
• Available to work overtime in addition to working additional or other shifts and schedules when required.

Commitment to Beacon's six-point Operating System, referred to as The Beacon Way:

• Leverage innovation everywhere.
• Cultivate human talent.
• Embrace performance improvement.
• Build greatness through accountability.
• Use information to improve and advance.
• Communicate clearly and continuously.

Education and Experience

• The knowledge, skills and abilities as indicated below are normally acquired through the successful completion of an Associate's Degree (required), Bachelor's Degree (preferred) in a relevant field such as Culinary Arts, Nutrition, Dietetics, Food Service Administration, Hospitality Management or equivalent. A minimum of four years' experience in food production management and previous supervisory experience are required. Serve Safe Food Safety Manager Certification is also required.

Knowledge & Skills

• Requires advanced knowledge of food preparation and service techniques. Also requires advanced knowledge of food service operations, which includes sanitation, hygiene, food preparation standards and portioning and nutrition service programs based on the most current culinary practices.
• Requires the management skills necessary to effectively plan, manage, organize and evaluate the assigned team members.
• Demonstrates solid analytical and problem-solving skills and the ability to identify problems and deliver solutions in a timely and efficient manner.
• Demonstrates the interpersonal and communication skills (both verbal and written) necessary to interact effectively with all levels of team members, customers and vendor representatives, as well as administer policies/procedures, prepare reports, provide training, etc.
• Requires a conceptual understanding of Nutritional Services Department functions in order to coordinate with other department management to ensure the effective provision of necessary services.
• Demonstrates proficiency in basic computer skills (i.e., email, word processing and spreadsheets).
• Requires a thorough understanding of CBord FSS so that effective recipe and purchasing management can be accomplished using this system.

Working Conditions

• Works in both an office environment and food service area.
• May be exposed to noise, moisture, cold and heat in the food service area.

Physical Demands

• Requires the physical ability and stamina (i.e., to stand and/or walk for prolonged periods of time; move throughout the facility; lift, hold and carry objects weighing up to 50 pounds; etc.) to perform the essential functions of the position.