Food and Nutrition Operations Manager
The Food and Nutrition Operations Manager is responsible for the program development and program compliance standards of the food preparation for patient/resident, retail, and catering service(s).
Provide leadership for the planning, training, review, and evaluation of all food production activities of the Food and Nutrition/Dining Services Department, consistent with ABM Healthcare standard operating procedures.
ABM offers a comprehensive benefits package.
For information about ABM's benefits, visit ABM 2023 Employee Benefits Staff & ManagementPOSITION RESPONSIBILITIES Gives direction to and works cooperatively with the Retail Services team, ABM Healthcare Food and Nutrition/Dining Services Management Team and Regional Directors of Operations.
Menu planning.
Will manage a staff of 30.
Knows who all their customers are and initiates and maintains positive relationships with them; always promotes a customer service mindset with both internal and external customers.
Respond to all requests from the customer with a can-do attitude.
Follows up on requests with a sense of urgency.
Initiates and maintains positive relationships with peers and associates to build a strong team.
Develops, facilitates, and monitors the process for customer service improvement initiatives and suggest new methods that lead to better service.
Monitors training programs to ensure compliance and completion within given time frames; conducts in-service training as required.
Ensures that all ABM Healthcare production systems are in place; implements and maintains department policies and procedures to ensure programs meet goals within a clean and safe environment for patient/resident, retail, and catering services.
Directs staff on the proper use of all supplies/equipment within the kitchen; notifies maintenance of any equipment in need of repair and/or works with outside contractor; take corrective action, as needed, until equipment operable.
Monitors production, sanitation, and safety; identifies problems and directs staff to take corrective action to resolve and prevent future occurrences.
Ensures temperature records are maintained per policy and procedure for food, coolers/freezers, dish machine and pot and pan sanitizing solution log.
Develops production records forms and standards to meet food production needs of department and facility.
Ensures food preparation is completed according to menu and diet specifications that are consistent with diet restrictions.
Provides guidance to standardized recipes and safe food handling practices are followed at the client locations.
Monitors tray assembly to ensure proper food handling, and that food safety measures remain in place throughout service, and that food temperatures, portioning, and placement of items on plates/trays with garnish are appropriate per standard at client locations.
Monitors and provides guidance for Food Safety at client locations.
Monitors production area department and annual facility training programs are completed within given time frames and provides guidance to client locations.
Able to handle the varying workloads and able to meet the changing deadlines, as necessary.
Able to establish priorities, work independently, and to accomplish objectives without supervision.
Able to handle and resolve problems.
Remains current concerning sanitation guidelines.
Practices up-to-date cooking techniques and recommendations for improvement at client locations.
May be required to travel via automobile to meetings and facility-related functions.
Performs other duties as assigned or requested.
KNOWLEDGE, SKILLS & ABILITIES Associates in Occupational Studies and a Degree in Culinary Arts is highly preferred, Proven experience in acute healthcare is highly preferred.
Certified graduate degree from culinary school program, Bachelors Degree in Culinary Arts or related work experience preferred.
Three years related work experience in a healthcare or restaurant environment is highly preferred.
Good communication skills both written and verbal.
Completion of ServSafe Sanitation Certification Course as required.
Knowledge of MS Office including outlook, word, excel and powerpoint.
Able to accurately review and process data and attend to detail.
Recommended Skills Catering Activity And Reception Organisation Communication Cooking Corrective And Preventive Action (Capa) Customer Service Food Safety Estimated Salary: $20 to $28 per hour based on qualifications.
Provide leadership for the planning, training, review, and evaluation of all food production activities of the Food and Nutrition/Dining Services Department, consistent with ABM Healthcare standard operating procedures.
ABM offers a comprehensive benefits package.
For information about ABM's benefits, visit ABM 2023 Employee Benefits Staff & ManagementPOSITION RESPONSIBILITIES Gives direction to and works cooperatively with the Retail Services team, ABM Healthcare Food and Nutrition/Dining Services Management Team and Regional Directors of Operations.
Menu planning.
Will manage a staff of 30.
Knows who all their customers are and initiates and maintains positive relationships with them; always promotes a customer service mindset with both internal and external customers.
Respond to all requests from the customer with a can-do attitude.
Follows up on requests with a sense of urgency.
Initiates and maintains positive relationships with peers and associates to build a strong team.
Develops, facilitates, and monitors the process for customer service improvement initiatives and suggest new methods that lead to better service.
Monitors training programs to ensure compliance and completion within given time frames; conducts in-service training as required.
Ensures that all ABM Healthcare production systems are in place; implements and maintains department policies and procedures to ensure programs meet goals within a clean and safe environment for patient/resident, retail, and catering services.
Directs staff on the proper use of all supplies/equipment within the kitchen; notifies maintenance of any equipment in need of repair and/or works with outside contractor; take corrective action, as needed, until equipment operable.
Monitors production, sanitation, and safety; identifies problems and directs staff to take corrective action to resolve and prevent future occurrences.
Ensures temperature records are maintained per policy and procedure for food, coolers/freezers, dish machine and pot and pan sanitizing solution log.
Develops production records forms and standards to meet food production needs of department and facility.
Ensures food preparation is completed according to menu and diet specifications that are consistent with diet restrictions.
Provides guidance to standardized recipes and safe food handling practices are followed at the client locations.
Monitors tray assembly to ensure proper food handling, and that food safety measures remain in place throughout service, and that food temperatures, portioning, and placement of items on plates/trays with garnish are appropriate per standard at client locations.
Monitors and provides guidance for Food Safety at client locations.
Monitors production area department and annual facility training programs are completed within given time frames and provides guidance to client locations.
Able to handle the varying workloads and able to meet the changing deadlines, as necessary.
Able to establish priorities, work independently, and to accomplish objectives without supervision.
Able to handle and resolve problems.
Remains current concerning sanitation guidelines.
Practices up-to-date cooking techniques and recommendations for improvement at client locations.
May be required to travel via automobile to meetings and facility-related functions.
Performs other duties as assigned or requested.
KNOWLEDGE, SKILLS & ABILITIES Associates in Occupational Studies and a Degree in Culinary Arts is highly preferred, Proven experience in acute healthcare is highly preferred.
Certified graduate degree from culinary school program, Bachelors Degree in Culinary Arts or related work experience preferred.
Three years related work experience in a healthcare or restaurant environment is highly preferred.
Good communication skills both written and verbal.
Completion of ServSafe Sanitation Certification Course as required.
Knowledge of MS Office including outlook, word, excel and powerpoint.
Able to accurately review and process data and attend to detail.
Recommended Skills Catering Activity And Reception Organisation Communication Cooking Corrective And Preventive Action (Capa) Customer Service Food Safety Estimated Salary: $20 to $28 per hour based on qualifications.
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