Tift Regional Medical Center
As a member of the Food and Nutrition Management Team you will have the opportunity to manage our Food Procurement/Inventory Control/Production and Sanitation program. You will assist in developing it to become the benchmark for other hospitals. This responsibility includes but is not limited to planning, organizing and guiding the procurement/receiving/storage/distribution functions and maintenance of a clean and safe work environment. The duties include hiring, inspiring, training, developing and retaining great team members. In addition, as a member of the management team, you will share responsibility and accountability for achieving exceptional patient satisfaction and financial objectives.
Plan, organize and manage the delivery of a Food Service Operation that manifest in a high level of customer satisfaction with the quality of their food and in full compliance with all regulatory standards.
Develops processes and procedures as appropriate to support a quality and cost efficient Food Service Operation.
Develops standards of performance for all positions assigned to the Food Service Operations.
Conduct regular in-service training classes to sustain and enhance the skill levels of staff.
Monitor staff performance to identify and reward superior performance or improvement opportunities.
Visit patients and retail customers during meal service and utilize survey tool to solicit feedback on satisfaction with food and service. Ask for suggestions for improvement. Respond to customer concerns.
Develops and participates in performance improvement activities to continuously improve the quality of the Food Service Operations.
Required Skills and Abilities:
Good communication skills both written and verbal
Ability to lead, coach, guide and develop a high performance work team
Proficient computer skills to include MS Office
Knowledge of financial, budgetary and accounting practices
Knowledge of procurement and inventory management
Knowledge of qualitative and quantitative food production
Knowledge of current trends in food service operations
Requires walking, sitting, and standing to a significant degree. Requires lifting large and small objects by weight and bulk (up to 50 pounds) and climbing. Possible exposure to communicable diseases. Patient, Guest and Administrative Leadership interaction. Exposure to hazardous chemicals and typical kitchen elements such as heat, fumes, noise and odors, also hazards such as burns, cuts, wet work areas, etc...
Certified Dietary Manager (CDM), ACF Certified Executive Chef, Certified Chef de Cuisine
or Working Chef with verifiable Experience
Five years of direct leadership experience in a High Volume culinary services operation managing a staff of 20+
Culinary Arts Degree
Serve Safe Certified