Manager, Food & Nutrition Services

Memorial Health System; Springfield (IL); On-site; USD 50,000 - 75,000; Full time

Job summary

A leading health system is seeking a Food Service Supervisor to oversee food production, manage staff, and ensure quality service within their food service department. This role involves menu development, staff training, and adherence to safety and sanitation standards, providing an opportunity to impact patient care positively.

Qualifications

• Two years of foodservice supervisory experience required.
• Possess State of Illinois Department of Public Health certificate in food service sanitation.
• Certified dietary manager preferred.

Responsibilities

• Supervises foodservice employees and directs foodservice operations.
• Interviews and hires employees.
• Maintains effective communication with clinical nutrition staff.

Skills

Menu writing

Food quality standards

Communication

Education

Bachelor’s degree in Foods and Nutrition, Hospitality/Restaurant Management or related field

Job description

Overview

Develops menus, standardized recipes, new product research, and preparation methods and techniques.

Supervises employees and coordinates activities and training in food production areas, patient food preparation, meal service, dishroom, room service call center, cafeteria, and catering areas.

Researches, develops, and establishes plans for process improvements in the department.

Establishes and maintains criteria and standards of food quality.

Embodies the Memorial Health System Performance Excellence Standards of Safety, Courtesy, Quality, and Efficiency that support our mission, vision, and values.

Qualifications

Education:

• Bachelor’s degree in Foods and Nutrition, Hospitality/Restaurant Management, or related field, and two years of foodservice supervisory experience.

Licensure/Certification/Registry:

• Possess State of Illinois Department of Public Health certificate in food service sanitation.
• Certified dietary manager preferred.
• If applicable, must possess a valid Illinois driver’s license and be deemed an acceptable driver in accordance with the MHS Fleet Safety Policy (a five-year MVR will be required). Must be able to operate an automatic shift vehicle.

Experience:

• Two years of progressive management experience in food service operations required.

Other Knowledge/Skills/Abilities:

• Experience in menu writing.

Responsibilities

1. Supervises foodservice employees and directs foodservice operations including food production, food distribution and storage, cafeteria services, ware washing activities, room service call center, and diet technicians.
2. Interviews and hires employees.
3. Directs activities of patient food distribution, including service and delivery of meal trays, late trays, bulk nourishments, special feedings, and handling of patient diet orders and menu selections.
4. Responsible for monthly and daily scheduling of employees, including days off, vacations, and holidays, ensuring proper organization.
5. Completes performance evaluations of supervised employees.
6. Approves disciplinary actions and recommends termination when necessary.
7. Assists in maintaining daily food quality standards.
8. Provides training and orientation for employees.
9. Participates in quality control activities, including compiling data for reports and problem-solving.
10. Implements opening and/or closing procedures for cafeteria and food service areas, ensuring security.
11. Maintains effective communication with clinical nutrition staff.
12. Ensures department sanitation and safety standards are followed, including cleaning schedules and proper food handling.
13. Revises or develops procedures for efficient department operation.
14. Maintains effective interpersonal relationships with management and staff.
15. Controls cash systems in the cafeteria.
16. Participates in developing new menu items and testing new food products.
17. Assists in supervising catering functions and staff when needed.
18. Coordinates equipment repairs and recommends replacements.
19. Builds and maintains vendor relationships.
20. Provides input for department budget development.
21. Responds to electronic temperature monitoring system alerts and troubleshoots equipment malfunctions.
22. Assists in maintaining food quality standards daily.
23. Provides coverage for department managers as needed.
24. Performs other related work as required or requested.

The intent of this job description is to provide a representative summary of major duties and responsibilities. Incumbents may be asked to perform tasks beyond those specifically listed.