Assistant Ops Manager | Glenwood Reg Med Center

Job Description

Job Description

Lemontree Healthcare is seeking an experienced, highly motivated, and service-oriented Assistant Operations Manager – Food Service to support the leadership and daily operations of the Food Service Department.This position will provide hands-on leadership to food service employees and will serve as a key operational leader and will assume responsibility for department operations in the absence of other Food and Nutrition Division Managers.

  Key Responsibilities

Leadership and Team Management

• Assist the Food Service Operations Manager with the leadership, supervision, coaching, and development of food service staff, including cooks, servers, cashiers, dietary aides, and other department personnel.
• Provide daily direction and support to employees to ensure effective performance and adherence to department standards.
• Assist with staff scheduling and ensure appropriate staffing coverage for meal periods, weekends, holidays, and other operational needs.
• Conduct or assist with employee orientation, training, competency assessments, and ongoing development.
• Promote teamwork, accountability, professionalism, and positive employee engagement.
• Address employee performance concerns promptly and communicate significant issues to the Food Service Operations Manager.
• Serve as a visible leadership presence throughout kitchen, dining, and patient meal service areas.
• Assume leadership responsibility for the department when the Food Service Operations Manager is unavailable.

Daily Food Service Operations

• Assist in overseeing daily food service operations, including food preparation, tray assembly, meal delivery, serving, dining services, and cleanup.
• Monitor meal production and service to ensure meals are prepared and delivered accurately, safely, and on schedule.
• Ensure patient meals are prepared according to prescribed diets, allergies, restrictions, preferences, and other identified nutritional requirements.
• Coordinate with nursing and other healthcare departments regarding patient meal needs and service concerns.
• Monitor staffing assignments and adjust workflows as necessary to maintain efficient operations.
• Identify operational challenges and implement immediate solutions in collaboration with the Food Service Operations Manager.
• Ensure kitchen, serving, dining, and storage areas remain organized, clean, and operational throughout each shift.

Food Safety, Sanitation, and Regulatory Compliance

• Ensure employees consistently follow food safety, sanitation, infection prevention, and safe food-handling procedures.
• Assist with maintaining compliance with applicable FDA, OSHA, state and local health department requirements, and healthcare facility standards.
• Monitor food temperatures, sanitation procedures, storage practices, personal hygiene, and cross-contamination prevention.
• Conduct routine inspections of food preparation, storage, serving, and dining areas.
• Ensure proper cleaning and sanitation of kitchen equipment, utensils, workstations, and service areas.
• Assist with preparation for regulatory inspections, internal audits, and quality assurance reviews.
• Immediately report food safety, sanitation, equipment, or compliance concerns to the Food Service Operations Manager and appropriate leadership.

Patient and Customer Experience

• Promote a high standard of customer service for patients, residents, families, visitors, and staff.
• Respond professionally and promptly to concerns regarding food quality, meal accuracy, delivery times, preferences, and customer service.
• Monitor patient satisfaction and identify opportunities to improve the dining experience.
• Work collaboratively with nursing, dietary, clinical, and administrative teams to resolve patient meal concerns.
• Encourage employees to demonstrate compassion, respect, professionalism, and sensitivity when interacting with patients and families.
• Assist with service recovery efforts when food service expectations are not met.

Inventory and Supply Management

• Assist with receiving, inspecting, storing, organizing, and rotating food and supply inventory.
• Monitor inventory levels and communicate ordering needs to the Food Service Operations Manager.
• Ensure appropriate first-in, first-out (FIFO) inventory rotation and proper food storage.
• Assist with regular inventory counts and reconciliation.
• Help identify opportunities to reduce food waste, spoilage, and unnecessary supply expenses.
• Monitor the use and availability of food, disposable products, cleaning supplies, and other department materials.
• Report shortages, damaged products, vendor issues, and equipment needs promptly.

Budget and Cost Control

• Assist with tracking food waste, product usage, overtime, and other operational expenses.
• Identify opportunities to improve productivity and operational efficiency without compromising food quality or patient care.
• Provide operational information and data to assist with budget planning and cost analysis.

Equipment and Facility Management

• Monitor kitchen and food service equipment to ensure safe and proper operation.
• Report equipment malfunctions and maintenance needs promptly.
• Assist in maintaining preventive maintenance schedules and ensuring equipment is properly cleaned and maintained.
• Promote safe work practices and proper use of kitchen equipment.
• Assist with maintaining an organized, safe, and professional food service environment.

Administrative and Operational Support

• Work closely with the Food Service Operations Manager to achieve departmental goals and objectives.
• Assist with daily operational reports, audits, inspections, schedules, and documentation.
• Perform other duties as assigned by the Food Service Operations Manager or senior leadership.

Qualifications

• Associate or bachelor's degree in Food Service Management, Hospitality Management, Nutrition, Culinary Arts, Healthcare Management, or a related field preferred.
• Minimum of 3–5 years of food service experience, with at least 1–2 years in a supervisory or leadership position.
• Healthcare, hospital, long-term care, senior living, or institutional food service experience preferred.
• Strong knowledge of food safety, sanitation, food handling, and healthcare dietary requirements.
• ServSafe or comparable food safety certification preferred.

Physical Demands

• Ability to stand and walk for extended periods of time.
• Ability to bend, stoop, reach, push, pull, and perform repetitive movements associated with food service operations.
• Ability to lift and carry up to 50 pounds as required.
• Ability to safely operate or work around commercial kitchen equipment.
• Ability to work in a fast-paced environment that may involve periods of high activity and stress.

Working Conditions

• Work primarily in a healthcare food service environment, including commercial kitchen, dining, storage, and patient meal service areas.
• Regular interaction with patients, residents, visitors, healthcare professionals, vendors, and food service employees.
• May be exposed to heat, cold, steam, wet floors, food products, cleaning chemicals, and kitchen equipment.
• Flexibility to work weekends, evenings, holidays, and varying shifts based on departmental and patient care needs.
• May be required to respond to operational needs outside of normal scheduled hours.

Benefits:

• Dental insurance
• Vision insurance
• Health Insurance
• 401k
• Paid time-off
• Paid holidays
• Referral program

Lemontree Healthcare policy is to provide equal employment opportunity to all qualified applicants and employees regardless of their race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, genetic information, veteran status, status as a special disabled veteran, or any other protected criteria as established by federal, state, or local laws. Employment decisions at Lemontree are based solely upon relevant criteria, including an individual’s capabilities, qualifications, training, experience, and suitability.