The Food Manager is responsible for the overall success of kitchen operations and the performance of food service staff. This role ensures the kitchen operates within budget while consistently providing healthy, appealing, and nutritious meals to patients.

Key Responsibilities:

Develop creative menus featuring a variety of local, seasonal, and culturally diverse dishes.
Build menu plans that account for food allergies and sensitivities, and accommodate special dietary needs whenever possible.
Monitor inventory levels and plan orders for supplies and ingredients based on shortages and budget guidelines.
Oversee the work of food service staff, including hiring, termination, training, performance reviews, and orientation.
Ensure compliance with all federal, state, local, institutional, and departmental standards for sanitation, quality, and safety.
Monitor various kitchen logs and tracking sheets, reporting any variances to the Director.
Ensure proper operation and maintenance of kitchen equipment, and enforce safety and sanitation standards at all times.
Oversee food preparation according to portion control and standard recipes, ensuring meals are attractively garnished and presented.
Assist with preparing late trays as needed.
Safely store leftovers in appropriately labeled and dated containers.
Complete all assigned tasks in accordance with facility safety standards and policies.
Report to work in clean, neat attire as required by company policy.
Practice frequent hand washing and infection control measures before and during food preparation.
Ensure safe and efficient kitchen operations at all times.
Retrieve food supplies from storage, freezer, and refrigerator using proper body mechanics.
Observe all departmental safety rules and promptly report any faulty equipment or unsafe conditions to the Director or Supervisor.
Follow instructions and make necessary adjustments as directed by management.
Adhere to all facility and departmental policies and procedures.
Attend required departmental and facility training sessions.
Complete special projects or other related work as requested or required.
Collaborate with other team members, adapt to changes, and provide services in other areas of the facility as appropriate.
Adjust to changing situations or work assignments as needed.
Wear and properly display a name badge at all times.
Respond positively to guidance or counseling and strive to benefit from feedback.
Proactively identify and report potential problems within the department and seek management guidance.
Demonstrate excellent organizational skills and contribute new ideas and methods for improvement.
Communicate effectively using both verbal and non-verbal methods (courtesy, tone of voice, facial expressions, gestures, etc.).

Personal Protective Equipment:

Universal precautions equipment and kitchen-safe infection control and safety equipment are required.

Required License(s)/Certification(s):

ServSafe certification preferred, unless otherwise required by state regulations.

Experience/Education/Qualifications:

High school diploma or equivalent required
Culinary training degree preferred
Strong organizational and time management skills
Excellent communication skills
Knowledge of nutrition, diets, food allergies, food safety, and storage
4 years of experience in a high-volume restaurant environment
4 years of experience in a healthcare food service environment

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