Food Services Manager Job at Osceola Medical Center in Osceola

The Food Service Manager is crucial in ensuring the kitchen runs efficiently and that meals are tailored to meet specific medical or therapeutic requirements. Responsibilities include overseeing the planning, preparation, and delivery of meals to patients, staff, and visitors within a healthcare facility. This role involves managing the kitchen staff, ensuring compliance with food safety and sanitation regulations, and working closely with dietitians and healthcare providers to develop and implement dietary plans that meet the nutritional needs of patients with varying health conditions.

Typical Schedule

Monday thru Friday, daytime hours

Qualifications

• Bachelor’s degree in Nutrition, Dietetics, Culinary Arts, or a related field, preferred.
• At least 3-5 years of experience in food service management, preferably in a healthcare setting.
• Strong knowledge of therapeutic diets, food safety regulations, and sanitation practices.
• Previous experience managing staff and working with a multidisciplinary team.

Responsibilities Include:

Dietary Planning and Meal Development:

• Collaborate with dietitians, nutritionists, and healthcare providers to create and update patient meal plans, ensuring they meet medical, nutritional, and cultural requirements.
• Oversee the preparation of therapeutic diets (e.g., low-sodium, diabetic, high-protein, allergen-free, gluten-free) to accommodate patients' specific health needs.
• Develop and implement menus for patients, staff, and visitors, ensuring variety, nutritional balance, and cost-effectiveness.

Staff Management and Training:

• Supervise kitchen staff, including cooks, nutrition aides, and dishwashers, ensuring they follow dietary guidelines and safety protocols.
• Provide ongoing training for kitchen staff on food safety, sanitation practices, and special dietary requirements.
• Assign daily tasks, monitor performance, and provide feedback to ensure quality standards are maintained.
• Ensure proper staffing levels to accommodate meal service schedules, and manage staff schedules effectively.

Food Safety and Sanitation:

• Ensure compliance with all food safety regulations, including proper food handling, storage, and preparation procedures.
• Maintain high standards of cleanliness in the kitchen, dining areas, and storage rooms, ensuring compliance with hospital and health department standards.
• Regularly inspect kitchen facilities and equipment for cleanliness and proper functioning.

Inventory and Budget Management:

• Oversee inventory control, ensuring that food supplies are ordered, stored, and rotated properly to minimize waste and ensure freshness.
• Manage food budgets, monitoring food costs, and making recommendations to improve cost efficiency without compromising quality.
• Ensure the kitchen has the necessary equipment and supplies to meet patient needs and operational requirements.

Meal Service and Delivery:

• Coordinate meal delivery to patient rooms, ensuring meals are served on time, at the correct temperature, and are accurately labeled.
• Work with other hospital departments (e.g., nursing) to ensure patient food preferences, allergies, and dietary needs are consistently met.
• Ensure the quality of meals served to hospital staff and visitors in cafeterias or designated areas.

Quality Control and Patient Satisfaction:

• Monitor patient satisfaction with meals and work to address any feedback or concerns about meal quality or service.
• Ensure meals are presented attractively and are served in a manner that maintains nutritional integrity.
• Maintain accurate records of patient dietary needs and meal orders, adjusting as necessary based on health status or medical orders.

Regulatory Compliance and Reporting:

• Maintain knowledge of and comply with local, state, and federal regulations regarding food safety, patient dietary needs, and hospital food service operations.
• Assist with audits and inspections related to food safety and nutrition programs.
• Prepare and submit regular reports on dietary operations, including inventory, meal service, and food safety compliance.

Other Duties:

• Perform other tasks as assigned by hospital administration, such as contributing to special events, catering, or patient nutrition education.
• Participate in hospital committees related to nutrition and food service and contribute to hospital-wide initiatives as needed.

Knowledge, Skills & Abilities

• Demonstrates OMC's core behavioral standards and values in daily work.
• Ability to lead, motivate, and manage a diverse team of kitchen staff and nutrition professionals.
• Strong understanding of therapeutic diets and nutrition guidelines for different patient needs.
• Ability to oversee meal preparation and ensure strict adherence to dietary and food safety standards.
• Ability to efficiently manage kitchen operations, meal delivery schedules, and staffing.
• Experience in managing food and labor costs while maintaining quality and patient satisfaction.
• Excellent interpersonal and communication skills for interacting with staff, patients, and hospital administration.
• Ability to work under pressure and manage multiple tasks effectively.