Food Services Director - Healthcare directs and oversees food service for patients, employees, and visitors in a healthcare environment. Develops, manages, and maintains food service policies and procedures in accordance with administrative directives and professional standards. Being a Food Services Director - Healthcare develops menus and oversees the handling, preparation, and storage of food. Oversees equipment maintenance, record keeping and all sanitation activities. Additionally, Food Services Director - Healthcare requires a bachelor's degree. Typically reports to top management. The Food Services Director - Healthcare typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. To be a Food Services Director - Healthcare typically requires 3+ years of managerial experience. (Copyright 2024 Salary.com)
This is an excellent opportunity for a energetic Chef Manager with a drive to succeed and the ability to work independently. The hospital is focused on delivering care beyond your expectations and the ideal candidate will have a passion for patient satisfaction, food quality and catering.
Reporting directly to the District Manager, this role will have FSD level oversight of an established facility that provides Patient Cafeteria, Client Catering and Employee Meals.
Our ideal candidate will be a customer focused, innovative leader and have the ability to build and maintain strong client relationships. In addition, our selected candidate will be a polished and articulate manager who is well versed in all facets of food service management including strong food and cooking knowledge, regulatory compliance, food quality standards, training, and employee development.
Position Summary:
Directs all contract management service operations at a single account/unit. Plans and supervises special functions. Maintains budget control and payroll records. Hires and trains unit personnel. Maintains customer satisfaction and good public relations. Manages through managers and is accountable for the contract. Senior-most person assigned to a one client account. Healthcare food service paired with a catering background experience required.