Food Services Manager - South Campus

Kaweah Health is a publicly owned, community healthcare organization that provides comprehensive health services to the greater Visalia area in central California. With more than 5,000 employees, Kaweah Health provides state-of-the-art medicine and high-quality preventive services in our acute care hospital, specialized health centers and clinics. Our eight-campus healthcare district has 613 beds and offers comprehensive health services across a broad continuum of care.   

It takes a special person to work for Kaweah Health. We serve a region where the needs are great, which makes the rewards even greater. Every day, we care for people facing unique challenges and in need of healing. Throughout it all, our focus is to make a difference, and we do — in the health of our patients, our loved ones, and our community.

Benefits Eligible

Work Shift

Department

QUALIFICATIONS

License /Certification
Required: Certified Dietary Manager (CDM) within six months of hire/transfer. ServSafe Food Protection Manager Certification within six months of hire/transfer.

Education
Required: High School Diploma or GED
Preferred: Associate’s degree in Food Services or Business

Experience
Required: One year of supervisory/management experience in a food service environment.

JOB RESPONSIBILITIES

Essential

Manages kitchen personnel and overall operation of Food and Nutrition Services. Responsible for personnel functions including hiring, disciplinary actions, and performance evaluations.

Monitors meal selections to ensure patients are visited daily for menu selection, menus are accurately corrected per therapeutic diet orders, and meal tickets are properly prepared and forwarded to tray line for meal service.

Oversees all scheduling in areas of responsibility. Monitors patient census and redirects resources as needed.

Maintains budgeted labor hours for area of responsibility as well as operational expenses for the diet office and trayline areas.

Keeps staff well informed of current nutritional/food service practices. Identifies opportunities for continuous learning for self and staff.

Develops and implements educational programs (in-services, training). Completes orientation with new employees.

Establishes and monitors cleaning schedules and ensures proper infection prevention and safety practices.

Demonstrates high level of service delivery. Deals with service failures and prioritizes customer's needs. Responsive to patient concerns/complaints and follows up with appropriate service recovery practices. Responsible for staff's adherence to customer service practices. Assures department delivers quality services in accordance with applicable policies, procedures and professional standards. Manages all activities so that quality services are provided in an efficient and effective manner.

Works with Executive Chef on issues with recipe development and production as it relates to patient food services. Focuses on improving quality and patient satisfaction. Utilizes HCAHPS as a tool for process improvement and opportunities to improve patient satisfaction. Reports are reviewed weekly/monthly. Shares information with staff to ensure staff understanding and education.

Participates and directs quality improvement initiatives. Establishes high standards and measures. Maintains productivity measurements. Evaluates procedures/practices. Develops and maintains ongoing monitoring and initiatives. Quality improvement programs meet Joint Commission and other regulatory agency requirement standards as evidenced by review.

Fosters a culture of safety through personal ownership and commitment to a safe environment. Responsible for maintaining a safe work environment for staff and monitoring staff's compliance to department safety standards.

Responsible for performing personnel tasks including employee evaluations, hiring, training, and disciplinary actions. Coaches/trains staff so that they can competently meet expectations. Manages staffing and scheduling functions to achieve department objectives, cost effective staffing and productivity targets.

Provides over-all management and direction to Food Production staff. Supervises and coordinates their assignments to ensure economical and timely food production and kitchen sanitation.

Plans menus and utilization of food surpluses and leftovers. Actively utilizes full capacity of food production system. Maintains inventory at established levels to meet budget objectives. Complies with food budget.

May be involved in recipe development.

Prepares food production sheets for Cooks and ensures they are properly completed and recorded.

Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner and to control costs. Tests cooked foods by tasting and smelling them.

Establishes and enforces nutrition and sanitation standards in the production area. Assures the area is maintained in a safe, sanitary manner in accordance with established safety and infection control guidelines. Maintains HACCP standards and documentation. Ensures that all foods are at appropriate temperatures per HACCP guidelines.

Provides food production guidance to cooks.

Participates with leadership in planning, standardization and operational changes.

Establishes work processes, quality and productivity standards to ensure optimal performance.

Establishes and maintains clear lines of communication between Food Services area/location and other departments and services.

Coaches staff so that they can competently meet expectations. Manages staffing and scheduling functions to achieve department objectives.

Additional

Demonstrates the knowledge and skills necessary to provide care and services appropriate to the population served on the assigned unit or work area.

Pay Range

If you want to use your talents alongside people who face each day with courage and purpose, in an environment that empowers you to do your absolute best, this is where you belong.