General Summary:

Reporting directly to the Executive Chef/Manager of Nutrition Services, this role is responsible for the delivery of culinary services for assigned site. Participates in implementing culinary site plans to support strategic plans and goals for Nutrition Services. Provides culinary oversight for assigned areas. Manages results and ensures positive site relations.

Essential Duties:       

• Provides oversight for assigned areas of the Nutrition Services department.
• Accountable for service and quality improvement results (Press Ganey/HCAHPS).
• Participates in the collection of key success metrics. Monitors results. Ensures that department performance expectations are met for their assigned areas
• Formulates or provides input into department business plans.
• Participates in the development of strategic long and short-term goals and plans for functions in assigned site, in support of system strategic goals.
• Maintains standards and philosophies for their assigned areas within the department.
• Provides input into annual budget. Manages assigned resources within approved budget and monitors financial results.
• Interviews, hires, orients, coaches and develops staff members. Assigns duties and responsibilities, evaluates performance, provides feedback and takes corrective action as needed.
• Complies with local, state and federal laws and regulations that pertain to the operation of Nutrition Services.
• Maintains current knowledge of business operations and management techniques.
• Models the behaviors embodied in the mission of Beaumont.
• Participates on various hospital committees.
• Maintains and contributes to a safe work environment.
• Uses tools and equipment appropriately.

This document represents the major duties, responsibilities, and authorities of this job, and is not intended to be a complete list of all tasks and functions. It should be understood, therefore, that incumbents may be asked to perform job-related duties beyond those explicitly described.

Standard Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

Education / Training:

• High school diploma or equivalent required. Associate degree in food service or culinary arts preferred.

Work Experience:

• Minimum 1 year of nutrition services management experience with demonstrated strength in relationship management, process management and people management skills preferred.
• Minimum of 3 years culinary experience required. Healthcare experience preferred.
• Experience working with unions preferred.

Certification, Licensure, Registration:

• ServSafe Certified required.

Other Qualifications:

• Excellent communication and interpersonal skills will be required in order to communicate with vendors, guests, hospital staff, management, co-workers and all other persons associated directly or indirectly with assigned site.
• This job requires independent decision making. Assignments are received in the form of direction from Executive Chef/Manager and results expected, due dates and general procedures to be followed.
• Demonstrate proficiency in current Microsoft Office Suite applications (Word, Excel, PowerPoint, and Outlook) with the capability to master company and department specific software and databases and other business software.

WORKING CONDITIONS:

1. Physical Effort:

• This job requires working in a professional office setting. May be required to lift up to 20 pounds. May be working indoors and outdoors in a range of temperatures that may vary from hot to cold. Bending, lifting, twisting and standing for long periods of time may be required.

2. Work Environment:

• The typical work environment may involve high risks with exposure to potentially dangerous situations that require adherence to prescribed safety policies, procedures and precautions.
• The job requires regular operation of standard office equipment.