Food Service Manager - Inpatient Rehab Hospital

Job Type


Full-time

Description

Exalt Health, an acute rehabilitation hospital, provides an intensive rehabilitation program and admitted patients must be able to tolerate three hours of intense rehabilitation services per day. Focused on caring for patients with complex rehabilitative needs such as stroke, spinal cord injury, brain injury, head trauma, medically debilitation conditions, neurological disorders, cardio-pulmonary amputations, orthopedic injuries, and multiple major traumas.

Position Summary


The Food Service Manager is pivotal in Exalt Health's patient care team, leading the Dietary Department in providing a critical service that directly impacts patient well-being. This role requires a blend of culinary expertise, management experience, and a deep commitment to ensuring that each patient receives the delicious, nutritious meals they need to support their recovery journey. The Food Service Manager will collaborate with the Registered Dietitian to develop and implement customized meal plans catering to a diverse patient population while ensuring adherence to prescribed therapeutic diets and accommodating cultural and religious dietary restrictions. In this leadership role, you will oversee all aspects of the food service operation, from menu development and food procurement to staff management, quality control, and patient satisfaction. Your ability to create a positive and collaborative work environment will be instrumental in ensuring the department's smooth operation and delivering exceptional service to our patients, staff, and visitors.

Essential Duties and Responsibilities

• Menu Development: Collaborate with the Registered Dietitian to develop cycle menus that meet a diverse patient population's nutritional needs and preferences, adhering to prescribed therapeutic diets and accommodating cultural and religious dietary restrictions.
• Food Ordering and Inventory: Manage food and supply ordering processes, ensuring adequate inventory levels while minimizing waste and adhering to budgetary guidelines.
• Staff Management: Recruit, hire, train, and supervise culinary staff, including cooks, dietary aides, and dishwashers. Conduct performance evaluations, provide ongoing feedback, and address performance issues as needed.
• Scheduling: Create and maintain staff schedules to ensure adequate coverage for all meal services and catering events.
• Training and Development: Provide comprehensive training to staff on food safety, sanitation, proper food handling techniques, and customer service.
• Quality Assurance: Implement and maintain quality control measures to ensure food safety, sanitation, and compliance with all relevant regulations.
• Patient Privacy: Adhere to HIPAA regulations and maintain protected health information (PHI) privacy to safeguard patient confidentiality.
• Financial Management: Monitor and manage department expenses, adhering to budgetary constraints.
• Customer Service: Ensure exceptional customer service is provided to patients, staff, and visitors.
• Collaboration: Collaborate effectively with other departments, including nursing, therapy, and administration, to ensure seamless coordination of patient care.

Requirements

Education, Training, and Experience

• Hold a current ServSafe Manager Certification or equivalent food safety certification.
• An associate or bachelor's degree in culinary arts, nutrition, or a related field is preferred.
• Minimum of three years of experience in food service management, preferably in a healthcare setting.
• Knowledge of therapeutic diets, food allergies and intolerances, and cultural and religious dietary restrictions.

Skills and Abilities, Proficiency and Productivity Standards

• Organizes and prioritizes tasks and projects, accurately completing job responsibilities within the specified time constraints.
• Excellent attention to detail and accuracy.
• Analytical and problem-solving abilities.
• Ability to work under deadlines and handle multiple tasks.
• Speaks and communicates English effectively in verbal and written format; writes legibly.
• Reading and comprehension at the level necessary to perform job duties appropriately.
• Works cooperatively with co-workers and other hospital employees
• Physical stamina for tasks that involve standing, bending, and lifting.
• Excellent time management and organizational skills.
• Strong culinary skills, menu planning expertise, staff management and supervision, budgeting and financial management, excellent communication and interpersonal skills.