Food Services Manager oversees the daily operations of the organization's food service function. Monitors inventory levels and purchases food, kitchen equipment, and other supplies as needed. Being a Food Services Manager provides related training and supervises service staff. Establishes quality standards for foods and maintains cleanliness of the facilities in accordance with state or local regulations. Additionally, Food Services Manager may require an associate degree or its equivalent. Typically reports to a head of a unit/department. The Food Services Manager supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. To be a Food Services Manager typically requires 3-5 years experience in the related area as an individual contributor. Thorough knowledge of functional area and department processes. (Copyright 2024 Salary.com)
the JOB TITLE: Nutritional Services Manager DEPARTMENT: Nutritional Services
JOB RELATIONSHIPS
Responsible to: Chief Operating Officer
Responsible for: Nutritional Services Team Members
Interrelationships: Works cooperatively with all hospital departments, medical staff, and visitors
JOB SUMMARY
Oversees the Nutritional Services Department and all related food service activities. Directs and supervises kitchen service activities and the delivery of food to the patients. Implements established procedures and methods for all kitchen service units.
JOB QUALIFICATIONS
Experience: Sufficient previous managerial experience in food service administration
Education: High School or equivalent required
Bachelor's Degree preferred
Req. Cert./ CDM Certification or Equivalent Experience
Registration:
Essential Moderate physical effort (lift/carry up to 25 lbs)
Functions: Occasional prolonged standing/walking
Occasionally lifts supplies/equipment
Occasional reaching, stooping, bending, kneeling, crouching
(This list is not exhaustive and may be supplemented as
necessary.)
Typical Exposed to varying degrees of kitchen elements
Working May be exposed to/occasionally exposed to patient elements
Conditions: May be exposed to/occasionally exposed to heat, wetness, and/or odors in kitchen
(This list is not exhaustive and may be supplemented as necessary.)
JOB DUTIES (This list may not include all of the duties assigned.)