Manager, Food & Dining Services

Northwell Health; New York (NY); On-site; USD 65,000 - 90,000; Full time

Job summary

Northwell Health is seeking a Food & Dining Services leader to oversee the preparation, service, delivery, and sanitation of food and related areas. The role supervises staff, manages quality control audits, and ensures compliance with sanitation and safety standards.

The position requires a Bachelor’s degree (or equivalent) and 6–8 years of relevant experience with 2–5 years in leadership/management, plus applicable Food Handler or Food Service Manager certifications.

Qualifications

• Bachelor's degree or equivalent is required.
• Applicable Food Handler Certification or Food Service Manager Certification required.
• 6–8 years of relevant experience with 2–5 years in leadership/management.

Responsibilities

• Provides leadership to Food & Dining Services team members and supervisors toward department objectives.
• Develops, communicates, and builds consensus for goals aligned with the health system.
• Plans and manages staff and activities of Food and Nutrition, including production.
• Conducts daily quality control audits and evaluates direct reports.
• Ensures sanitation and safety standards are met.
• Responds to customer inquiries courteously and timel y.
• Coordinates staffing and scheduling to ensure coverage; reviews timesheets.

Skills

Leadership

Food service management

Education

Bachelor's degree or equivalent

Applicable Food Handler Certification

Food Service Manager Certification

Job description

Job Description

Manages and oversees the performance of tasks relating to the preparation and service of food, the delivery and collection of food and supplies, the appropriate operation of machinery, and the sanitation of specific related areas. Supervises staff and ensures adequate quality control audits.

Job Responsibility

1. Provides leadership to Food & Dining Services team members and supervisors by communicating and guiding toward achieving department objectives.
2. Develops, communicates, and builds consensus for goals in alignment with the health system.
3. Plans, organizes and manages the staff and activities of the Food and Nutrition department including food production.
4. Develops, manages and evaluates direct reports; performs daily quality control audits.
5. Ensures compliance with departmental sanitation and safety standards.
6. Ensures internal and external customer inquiries are responded to courteously, accurately and in a timely manner.
7. Coordinates department staffing and scheduling to ensure adequate shift and skill coverage; reviews timesheets and maintains records.
8. Ensures adequate operating supplies and calibrated equipment.
9. Requisitions supplies as needed.
10. Records food count and leftovers daily; monitors and compiles operating expenses.
11. Assists in the annual budget preparation and tracking for salary, operations, and capital equipment; maintains department administrative and compliance records.
12. Performs related duties as required. All responsibilities noted here are considered essential functions of the job under the Americans with Disabilities Act. Duties not mentioned here, but considered related are not essential functions.

Job Qualification

1. Bachelor's Degree required, or equivalent combination of education and related experience.
2. Applicable Food Handler Certification or Food Service Manager Certification required, plus specialized certifications as needed.
3. 6-8 years of relevant experience and 2-5 years of leadership / management experience, required.

*Additional Salary Detail

The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future.When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).