Job description

GENERAL SUMMARY:
Provide hands on leadership, training and responsibility for employees and work unit. Responsible for day to day operations of assigned work unit and providing communication with management on unit performance, timekeeping, and opportunities. May include responsibility of overseeing food production, recipe development and quality control. Attentive to details of menus and special/restricted diets as applicable to assigned area. Oversees sanitation of equipment and work area. Demonstrates the Beaumont standards in providing excellent patient and family centered care and services.
ESSENTIAL DUTIES:
1. Responsible for overseeing the production of high-quality products following standardized recipes, provides input for menu development. Able to identify and address variances per established standards.
2. Prioritizes and directs activities of employees in assigned area. Prepares schedule, daily assignments and coordinates with leadership to optimize staffing. Orients, trains, and coaches staff. Applies corporate and department policies consistently and equitably. Provides input into evaluation and discipline of staff.
3. Works with staff to promote teamwork. Addresses concerns. Mediates disputes with assistance of management. Utilizes hospital resources as necessary.
4. Maintains safety and sanitation standards in work area. Identifies and addresses variances and takes remedial action as needed. Upholds/enforces policies and procedures including but not limited to safety, sanitation and compliance.
5. Responsible that assigned work area and employees are complaint with hospital standards and survey/inspection ready at all times.
STANDARD QUALIFICATIONS:
A. Education / Training:

• High school graduate (or equivalent). Associates degree in food service related area, preferred. Must be able to read, write, speak and communicate effectively in English.

B. Work Experience:

• Minimum four years quantity food production experience and one-year food service management experience required for production area.

• Minimum two years food service experience and one-year food service management experience required for Nutrition Services Leaders in all other areas of Nutrition Services.

C. Certification, Licensure, Registration:

• Certified Food Protection Manager (ServSafe or equivalent), or willingness to obtain, required by department.

D. Other Qualifications:

• Must be flexible and able to work and make decisions based upon established guidelines in a fast-paced, noisy environment.

• Strong inter-personal and teaching skills.

• Strong interest in high quality food service.

• Ability to recognize and correct sub-quality products.

• Basic computer skills (Microsoft office, email) required.

• Experience with therapeutic diets, preferred.

• Beaumont Health grants equal employment opportunity to all qualified persons without regard to race, color, national origin, sex, disability, age, religion, genetic information, marital status, height, weight, gender, pregnancy, sexual orientation, gender identity or expression, veteran status, or any other legally protected category.

Job Type: Full-time

Education:

• High school or equivalent (Required)

Experience:

• Food production: 4 years (Required)
• Food service management: 1 year (Required)

Work Location: In person

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