Production Manager (Food and Nutrition)

Job Summary

Provides safe and attractive food preparation and serving of patient meals, cafeteria meals and nourishments. Complies with hospital and food service policies and procedures. Adheres to all customer service initiatives. Adheres to all regulatory agency guidelines. Performs service to patient in a customer-friendly manner.

Essential Functions

• Assist in forecasting, coordinating, preparing, and monitoring food production activities for all clientele (patient and non-patient).
• Participate with training of staff to ensure compliance to portion control.
• Assist with planning, development, coordination and execution of menus, promotions, and special events.
• Assist in performance improvement initiatives: development, implementation, monitoring, and evaluation of promotions.
• Complete taste and temperature panel forms for the cafeteria and patient meals assembly line to evaluate temperature and food quality standards. Monitors and maintains food quality standards during the assembly process in a proactive manner to enhance client satisfaction.
• Ensures that all safety standards are maintained in accordance with CareWell Health standards as observed by the Director of Food and Nutrition Services.
• Maintain a safe, sanitary, and efficient operation in a proactive manner in accordance with federal, state, and local health regulations and all standards set forth by Joint Commission Accreditation for Hospitals.
• Monitors and controls the inventory of food and non-food supplies for operational/financial efficiency.
• Participates and contributes to professional organizations per continuing education records.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Working Conditions

Work is performed in a commercial food service operation environment. May require extended hours with little notice. Work pressure and disturbance of workflow can occur daily (i.e., no notification given for large groups of people and employees calling in absent while maintaining all service points/departments, departments requesting catering service with no notification, etc.). May include occasional exposure to noise and temperature fluctuations.

Physical Requirements:

Job requires frequent standing and walking. Lifting and carrying materials weighing up to 40 pounds occurs with varied frequency

Minimum Education/Certifications
Associate Degree or equivalent, and SERVSAFE certified preferred

Basic Management Experience – 1 year

Basic Functional Experience – 1 year work experience in food or culinary services

Minimum Work Experience
3 years of food services experience in a related field and culinary certification preferred

Position Type/Expected Hours of Work: Must be willing to work holidays, weekends and provide additional coverage as needed