Manager - Culinary Wellness

Overview

PRINCIPLE DUTIES AND RESPONSIBILITIES: 1. Promotes and model teamwork. 2. Empowers area staff. 3. Manages all aspects of Culinary Wellness operations (clinical, patient food service, catering and special events). 4. Assists in developing short and long-range goals and objectives and the capital needs for the Culinary Wellness Department. 5. Participates on or leads Quality Improvement efforts and other Health System Teams. 6. Identifies, reviews and evaluates clinical nutrition services by quality assurance, and monitors techniques to improve the quality of nutritional care. 7. Approves nutritional adequacy of selective menus and collaborates with purchasing, production and Culinary Wellness areas in the development of patient menus, recipes and evaluation of new products. 8. Develops the Culinary Wellness menu, both retail and patient, and inspects foods served to ensure that they meet appearance, temperature and palatability standards. 9. Collaborates with clinical staff in selection, development and adoption of educational materials. 10. Oversees and coordinate the clinical nutrition operations and personnel activities of clinical nutrition services in accordance with regulatory and accrediting agencies. 11. Ensures that all policies are adhered to by Cooks, Food Services Assistants, Utility Staff and dietitians. 12. Monitors the Culinary Department employees work in order to keep the highest level of productivity through scheduling to maintain proper working shifts, including breaks, lunches and work reductions. 13. Ensures that all Cooks follow the correct procedures during food preparation in order to guarantee correct values of nutrition facts as displayed on grab and go labels, inpatients menus and Cafeteria boards. TITLE: Manager-Culinary Wellness L01305 Page: 2 of 3 14. Directly carries out and leads interviews in conjunction with Supervisors for the hiring of Cooks, Food Service Assistants, Dietitians and Utility Staff. 15. Supervises and double-checks all evaluations, disciplinary hearing/actions, warnings, etc. to make sure that they are properly and timely prepared and executed. Ensures competencies are completed. 16. Ensures the highest quality/level of service is constantly given to patients, their families and friends, employees and visitors, 17. Conducts meetings and in-services for Culinary Wellness staff including orientation. 18. Ensures that the Culinary Wellness Department, cafeteria, kitchen, and equipment are maintained in a safe, clean, orderly and sanitary condition. Arranges for the maintenance and repair of equipment. 19. Monitors, evaluates and responds to customer and patient’s needs, providing service recovery as warranted. 20. Oversees and reviews the planning and coordination of all catered and special events. 21. Develops and maintains productivity, expense and revenue reports for the Culinary Wellness Department. 22. Maintains a system of checks and balances for the Culinary Wellness Department cash handling. 23. Ensures the ordering and maintaining an effective inventory of food, paper supplies, equipment, small wares and office supplies. 24. May perform routine duties of service support personnel as necessary to maintain efficient department operations. 25. Maintains and enhances professional expertise through educational and organizational activities. 26. Participates in the preparation and monitoring of departmental budgets and goals, job descriptions, job schedules, and departmental policies and procedures. 27. Monitors and reviews patient satisfactions scores and works to improve the patient and guest experience. 28. Constantly strives to improve employee engagement. 29. Performs other related duties as assigned. EDUCATION/EXPERIENCE REQUIRED:  Bachelor’s Degree food service management or related field required.  Minimum of three (3) years of food service management experience with a retail restaurant, hotel, or healthcare focus is necessary. CERTIFICATIONS/LICENSURES REQUIRED: Certification by the Michigan Department of Public Health, The National Registry of Food Safety Professionals, Certified Food Safety Manager or ServSafe Food Protection Manager Certification is required or obtained within three (3) months of employment.

Qualifications

• Bachelor's degree or higher
• Do you have a Certification by the Michigan Department of Public Health?
• Food Service Management (3+ years)

Company

Our Client is a Hospital and Health Care Company provides a full continuum of services – from primary and preventative care, to complex and specialty care, health insurance, a full suite of home health offerings, virtual care, pharmacy, eye care and other healthcare retail. It is comprised of hospitals, medical centers and one of the nation's largest group practices, which includes more than 1,200 physicians practicing in over 40 specialties.