Manager, Hospital Food Service na Cherokee Nation

The Manager, Hospital Food Service ensures the hospital’s food service operations deliver high-quality meals that meet optimal nutritional standards for patients and cafeteria customers. This role is involved in strategic planning, budget management, procurement, food safety, workplace safety, and team leadership. The manager develops continuous improvements in customer satisfaction, cost control, and service delivery, working closely with clinical management, dietitians, infection control, procurement services, and environmental services.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Develops and implements strategies, policies, standards, and procedures to enhance the food service program and meet the business needs of the Service.
• Leads the creation, implementation, and enforcement of dining room policies and procedures, ensuring high-quality service.
• Plans, organizes, directs, and oversees dining room operations, ensuring top-tier service for patients and guests.
• Collaborates with clinical teams to ensure proper dietary tracking and efficient food delivery.
• Works to enhance client satisfaction through continuous feedback and service improvements.
• Coordinates dining and catering services with other departments as needed.
• Manages the food service department, including staff recruitment, development, and performance management.
• Practices and promotes proper use of equipment, cleaning supplies, food handling, ongoing food safety and compliance training, and professional development.
• Develops and sustains positive working relationships with internal leadership, health administration, vendors, and suppliers.
• Leads audits to ensure the food service operation meets Occupational Health and Safety regulations.
• Identifies and addresses safety concerns related to patients, staff, and the environment, implementing corrective actions as needed.
• Maintains a safe working environment for all staff and manages staffing levels to cover absences.
• Develops and manages long-term strategic goals, policies, and procedures for the food service program.
• Oversees food procurement and inventory management, ensuring efficiency and adherence to budgets.
• Maintains high standards for food production, sanitation, service, safety, and nutrition.
• Develops and manages a comprehensive Quality Management program and service benchmarks.
• Participates in Infection Control and Prevention Committee, risk management, patient safety, and quality improvement activities.
• Builds relationships with external industry associations to stay informed of trends and regulations that could impact operations.
• Leads the management of the department’s budget, approving expenditures, analyzing variances, and providing financial oversight.

LEVEL OF RESPONSIBILITY

• Comprehensive knowledge of the field's concepts and principles.
• Performs complex tasks typically following established processes.
• Leads and directs the work of other employees and has full authority for personnel decisions.
• Directly supervises between twenty-one (21) to forty (40) food service employees.

QUALIFICATIONS

• Bachelor’s degree in Food, Nutrition and Health, Dietetics, and/or Food Service Administration or related field; or equivalent combination of education and experience. Bachelor’s degree preferred.
• At least six (6) years of related experience. Culinary experience in healthcare environment preferred.

COMPETENCIES

• Leadership skills.
• Quality improvement principles and practices.
• Strong interpersonal skills.
• Knowledge of food service systems.
• Analytical and problem-solving skills.
• Organizational skills.
• Planning skills.

PHYSICAL REQUIREMENTS

While performing the duties of this Job, the employee is regularly required stand, use hands to finger, handle, or feel, reach with hands and arms, talk or hear, and taste or smell. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

CERTIFICATES, LICENSES, REGISTRATIONS

• Completion of a recognized Food Handler’s Training Program.
• Completion of ServSafe Managers Certification.

OTHER REQUIREMENTS

• The employee must not be and will not be under sanction by the United States Department of Health and Human Services Office of the Inspector General (OIG) or by the General Services Administration (GSA) or listed on the OIG's Cumulative Sanction Report, or the GSA's List of Excluded Providers, or listed on the OIG's List of Excluded Individuals/Entities (LEIE).
• Required to meet and maintain pre-employment and periodic background investigation and adjudication for child care.