Culinary Production Manager

Berger Health System; Marion (OH); On-site; USD 60,000 - 85,000; Full time

Job summary

Marion General Hospital is seeking a Culinary Production Manager to direct daily operations in Nutrition Services, including ordering, inventory, production, and sanitation. You will oversee staff and ensure adherence to quality and safety standards while supporting department goals and patient/employee service excellence.

Qualified candidates have a degree in Nutrition or related field, with 2–3 years of relevant experience and a proven ability to manage costs and improve operations in a

Qualifications

• Bachelor's Degree required; associate degree in Nutrition preferred.
• Two to three years of experience in nutrition/food production settings.

Responsibilities

• Directs and manages all functions related to food ordering, inventory, production, sanitation, and serving.
• Leads and develops staff, sets objectives, and optimizes cost control and quality.
• Ensures compliance with department policies and safety standards.

Skills

Leadership

Nutrition knowledge

Food production

Inventory management

Budget control

Education

Bachelor's Degree

Associate's Degree in Nutrition

Job description

## Culinary Production ManagerApplylocations: MARION GENERAL HOSPITALtime type: Full timeposted on: Posted Todayjob requisition id: JR154836**We are more than a health system. We are a belief system.** We believe wellness and sickness are both part of a lifelong partnership, and that everyone could use an expert guide. We work hard, care deeply and reach further to help people uncover their own power to be healthy. We inspire hope. We learn, grow, and achieve more – in our careers and in our communities.**Job Description Summary:**This position directs and manages all functions involved with: ordering food, inventory, waste control, completion of production sheets, preparing food, sanitation throughout the department, serving food to employees, visitors, volunteers, physicians, residents, and students while ensuring all standards for quality food service are maintained. He/She is responsible for all personnel and operations and developing area policies and procedures.**Responsibilities And Duties:**40% Manages daily operations of areas related to retail services. Implements and supervises operating systems to ensure optimum cost control and quality assurance within areas to achieve maximum profits and customer satisfaction. Supervises daily/weekly activities necessary to operate areas such as: inventory control, training, staffing, food production, menu planning, cash handling, pricing, portion control, safety and security, and promotional activities. Ensures all services are administered in a manner consistent with Grant/Riverside mission and goals and Aramark Gold Book Standards. Continually monitors and evaluates services provided and modifies as needed to meet change in needs of the environment. 30% Provides leadership and develops supervisor skill levels under his/her direction. Encourages team effort to develop new concepts, promotions and menu items to continuously increase customer counts and revenues. Assists supervisors in development of employees to full potential. Creates environment in which employees are developed. Informs subordinates of current changes affecting them. Provides setting for employees to express feelings and current changes affecting them. Responds appropriately and in timely manner. 15% Establishes short and long term objectives for retail arena, supportive of departmental goals. Develops and implements creative and innovative methods to accomplish objectives in timely and cost effective manner. 10% Control of costs within areas to stay within expense budget. 5% Other duties as assigned.**Minimum Qualifications:**Bachelor's Degree**Additional Job Description:****MINIMUM QUALIFICATIONS** Associate's Degree Field of Study: Nutrition Field of Study: related field. Years of experience: 2 to 3 **SPECIALIZED KNOWLEDGE** Field of Study: Nutrition Field of Study: related field. Years of Experience 2 to 3 **DESIRED ATTRIBUTES** **BEHAVIORAL COMPETENCIES** Leadership Competencies **INFORMATION SECURITY** Maintains confidentiality of log-on password(s) and security of other authentication devices (e.g., key fobs, proximity devices, etc.). Ensures privacy and security of information entrusted to their care. Uses company business assets and information resources for management-approved purposes only. Adheres to all information privacy and security policies, procedures, standards, and guidelines. Promptly reports information security incidents to the OhioHealth Information Security Officer. **RESPONSIBILITIES AND DUTIES** 40% Manages daily operations of areas related to retail services. Implements and supervises operating systems to ensure optimum cost control and quality assurance within areas to achieve maximum profits and customer satisfaction. Supervises daily/weekly activities necessary to operate areas such as: inventory control, training, staffing, food production, menu planning, cash handling, pricing, portion control, safety and security, and promotional activities. Ensures all services are administered in a manner consistent with Grant/Riverside mission and goals and Aramark Gold Book Standards. Continually monitors and evaluates services provided and modifies as needed to meet change in needs of the environment. 30% Provides leadership and develops supervisor skill levels under his/her direction. Encourages team effort to develop new concepts, promotions and menu items to continuously increase customer counts and revenues. Assists supervisors in development of employees to full potential. Creates environment in which employees are developed. Informs subordinates of current changes affecting them. Provides setting for employees to express feelings and current changes affecting them. Responds appropriately and in timely manner. 15% Establishes short and long term objectives for retail arena, supportive of departmental goals. Develops and implements creative and innovative methods to accomplish objectives in timely and cost effective manner. 10% Control of costs within areas to stay within expense budget. 5% Other duties as assigned. **AGE SPECIFIC COMPETENCIES** Knowledge and application of growth and development principles. Utilization of effective communication strategies. Implementation of specific technical factors. **PHYSICAL DEMANDS AND WORK ENVIRONMENT** While performing the duties of this job, the employee is regularly required to walk and talk or hear. The employee frequently is required to stand; sit; use hands to finger, handle, or feel; and taste or smell. The employee is occasionally required to reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds. Specific Vision abilities required by this job include close Vision, distance Vision, and color Vision. Work environment: The noise level in the Work environment: is usually quiet **OSHA BLOOD BORN PATHOGENS EXPOSURE** Limited Exposure**Work Shift:**Day**Scheduled Weekly Hours :**40**Department**Nutrition ServicesJoin us! ... if your passion is to work in a caring environment ... if you believe that learning is a life-long process ... if you strive for excellence and want to be among the best in the healthcare industry