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JOB SUMMARYAs part of the management team, oversees one or more areas of the department; production, service, nutrition care or other. Has responsibility for purchasing of food and supplies, meal preparation, service, and sanitation. Utilizes standardized procedures for use of recipes, production records, pre-service meal checks, sanitation and other processes and ensures that team members also follow standards. Participates in the planning and execution of special events. Trains and oversees staff to ensure high quality standards are met on a daily basis.ESSENTIAL FUNCTIONSClient, Resident, and Guest Relations:Demonstrates a strong focus on guest satisfaction.
Develops rapport with staff in other departments.
Frequently visits all service areas to assess resident and guest satisfaction.
Accurately assesses and responds quickly to customer needs and complaints.
Coaches hourly team members on the importance of guest satisfaction.
Financial Results:Prepares food cost reports and reviews them with the Director of Dining Services.
Compiles and reviews weekly financial reports.
Monitors service areas to ensure proper portion control; monitors waste and makes adjustments as necessary.
Operational Execution:Reviews production performance. Makes changes as needed to improve services, increase efficiency, manage costs and meet regulatory requirements.
Ensures high quality, good-tasting and well-presented foods are served to residents and staff in all areas.
Reviews menus, census and other production needs to purchase food and supplies.
Purchases foods to meet quality and cost objectives. Ensures sufficient raw ingredients are on hand for production.
Develops and implements production sheets, recipes, order books and temperature logs for production systems. Monitors staff to ensure systems are utilized correctly and consistently.
Develops menus to meet customer preferences, seasonal variations, and cost objectives.
Maintains daily records of meals served to both residents and staff.
Ensures team member practices meet HACCP and infection control standards.
Knows Department of Health and Federal OBRA standards as they apply to the production areas. Ensure team member practices comply with standards.
Enforces safety standards with team members. Ensures safety problems are corrected to prevent staff injuries.
Ensures sanitation standards are enforced. Develops and implements routine cleaning procedures.
Assists in the planning and execution of special events and catering in conjunction with other team members.
Provides coverage in the absence of the Director.
Ensures security of storage areas, computer equipment, personnel records, cash on hand and other private protected information.
Assists in the implementation of corporate marketing programs, and uses appropriate merchandising techniques.
Follows policies and procedures of the department.
Attends required meetings, training sessions and facility meetings as needed.
Human Resource Practices:Adheres to the human resource policies and procedures of the facility, treats associates with fairness and respect.
Participates in the hiring, training, appraisal and discipline of hourly team members.
Works with management team to ensure a positive work environment and a clear understanding of HR policies and procedures.
Works with management team to maintain staff productivity, engagement and morale.
Serves as a role model for team members by maintaining standards for appearance, dress, attendance, and professional behavior.
Maintains a plan for self-development and professional growth.
Ensures that team members are trained and competent to perform job duties.
Communicates with team members regularly both formally and informally, holds team meetings weekly and may hold pre-service meetings daily.
Maintains confidentiality of resident and staff records according to HIPAA guidelines.
Qualifications:Two or more years’ progressive food service management or supervisory experience, preferably within a healthcare setting.
Associate degree in culinary or hospitality-related field preferred
Certified Dietary Manager certification highly desirable.
Strong interpersonal, communication and leadership skills.
Ability to organize workloads and meet time deadlines.
Proficiency in Microsoft software programs.
Physical Demands and Working Conditions:Lifting objects up to 50 pounds.
Bending, reaching, grasping and lifting.
Walking short distances.
Exposure to high noise levels.
Exposure to high heat and humidity levels.
Standing for long periods on hard surfaces.
Use of writing implements, keyboards, telephones.
Job Hazards include:Burns, cuts, slips, falls and back sprains.
About Cura/Elior NAElior North America enhances people’s lives through culinary innovation and a commitment to providing exemplary service. Our family of companies, with more than 18,000 employees, provides food services and catering to over 1,500 client accounts in five industry segments across the continental United States. We are proud to be the fifth largest culinary management company in the country and excited to be the fastest growing organization in the industry.We focus on three ingredients for success to differentiate Elior from our competitors and position our company as a disruptor in the markets we serve. To support our ingredients for success and drive our mission and values, we need talented team members throughout our family of companies.Do you have what it takes to be a part of the company that is, “ Small enough to care…and…Big enough to make a difference”?View video about Elior North America here (https://vimeo.com/436228885/45e6cb04d9)Elior North America is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.
