Food Service Manager

Assumes responsibility and authority in the multi-functional food service areas. Implements business practices in order to uphold CHRISTUS mission and values. The candidate will be responsible for Café operations, food quality, customer service, cash handling procedures, catering and all back of the house operations when needed. Candidate must also be competent in the following areas: Analytical Thinking, Diversity Awareness, Customer Focused, Dependability, Stress Tolerance, Flexibility, Technical & Interpersonal Skills, Communication Skills and Integrity.

• Oversees and inspects the quality of patient food and ensures a quality presentation to customers.
• Ensures food standards are managed and maintained by tasting and reviewing all batches of patient food.
• Manages all special customer services needs for patients, families, visitors, VIPs etc.
• Prepares work schedules and manages all staffing issues, patient volume changes, patient service issues, and all aspects of menu planning.
• Leads a Food Service preparation, assembly, and distribution operation that feeds between 350 and 400 patients three times per day, and seven days per week.

Qualifications

• BS in nutritional background, i.e. culinary, dietetics.
• Managerial Experience: 3 years of lead/supervisory experience.

Required Skills

• Strong leadership and management skills.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced environment.

Preferred Skills

• Experience in a healthcare food service environment.
• Knowledge of dietary regulations and standards.

Pay range and compensation package

Compensation details to be discussed during the interview process.

Equal Opportunity Statement

We are committed to diversity and inclusivity in our hiring practices.

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