What are the responsibilities and job description for the Food Services Manager position at Phelps Health?
Phelps Health is a 2000-employee-strong hospital and healthcare system serving the heart of small-town Missouri.
No matter where you start with us, we’re committed to taking our team to the top. If you’re ready for the challenge of providing life-saving care or supporting those who do, read on to find your fit in the Phelps Health family.
General Summary
No matter where you start with us, we’re committed to taking our team to the top. If you’re ready for the challenge of providing life-saving care or supporting those who do, read on to find your fit in the Phelps Health family.
General Summary
- The Food Services Manager is responsible for the implementation and maintenance of policies and procedures to comply with regulatory agencies. The Food Production Manager supervises performance and staff development.
- Plans, directs, and organizes daily activities of the Food Service Department to ensure compliance with department policies and procedures.
- Looks for opportunities for quality and performance improvement regarding production and serving of food.
- Supervises the safety and sanitation of the department by observation of food service staff.
- Monitors staffing to ensure efficiency and productivity based on budgeted FTE’s.
- Ensures the department meets or exceeds all state, federal, Joint Commission and specialty licensing/accreditation regulations and standards. Able to initiate process changes necessary to maintain compliance with regulatory guidelines.
- Assists in managing department within budgeted expenses, meeting productivity goals. Is able to adjust daily operations to meet budgetary requirements.
- Promotes and contributes to a positive culture that promotes staff satisfaction as well as staff growth and development.
- Develops staff performance through consistent feedback regarding performance. Works with department leadership staff to develop staff skills and abilities.
- High school education or equivalent required. An Associate’s Degree in Culinary Arts preferred.
- Five years' experience in Food Service Industry required. Three years' supervisory or management experience required.
- Not Applicable
- Mental ability required following written and verbal instructions. Ability to use computer. Long periods of standing and walking. Ability to learn and understand policies and procedures related to patient feeding, nutrition, cleaning, sanitation, and safety. Ability to train foodservice employees. Good communication skills. Ability to work all food service positions. Ability to lift up to 50 lbs.
- May come in contact with patients. Will experience heat and noise from the kitchen, and ware washing areas. Will experience wet floors and exposure to hot steam, water, chemicals, glass breakage and sharp knives.
