FOOD PRODUCTION MANAGER

Minimum Offer

$ 30.60/hr.

Maximum Offer

$ 41.94/hr.

Compensation Disclaimer

Compensation for this role is based on a number of factors, including but not limited to experience, education, and other business and organizational considerations.

Department: Food and Nutrition - UH

FTE: 1.00
Full Time
Shift: Rotating

Position Summary:
Oversee, coordinate, direct and manage the day to day operations for food production for retail, patient meal service and catering, including purchasing, storeroom functions, menu planning assistance, pre and post pricing of retail items, maintaining standardized recipes, and forecasting production. Ensure compliance with all healthcare and food safety mandates, including CMS, and TJC, maintain sanitary and safe working environment, training of staff, ensures quality and timeliness of production, adjusts PARS with fluctuating volumes, participate in PI as assigned. Direct reports include: storeroom staff, culinary staff, and sanitation staff. Ensure proper documentation is maintained for food safety standards and employee documentation. Maintain CBORD data base responsible for the food production, inventory, supply ordering, menu cycles, and recipes linked to nutritional information. Ensure adherence to Hospitals and departmental policies and procedures. No patient care assignment.

Detailed responsibilities:
* SUPERVISION - Develop efficient organizational structure. Supervise employees and select, terminate, train, educate, correct deficiencies, perform appraisals, issue discipline, counsel, schedule work assignments; encourage staff teamwork and growth initiatives
* EVALUATION - Evaluate the job performance of staff members ensuring timely and complete evaluations including satisfaction of required competencies
* MANAGE - Ensure food production system, CBORD, is being followed and functioning properly; manage ordering and track food waste; ensure sure staff is following recipes and food delivery procedures
* MANAGE - Maintain the highest standards of service and quality; ensure all sanitation and safety guidelines are followed; assist the director with meeting operational and financial goals
* ENVIRONMENT - Foster a supportive working environment promoting employee participation, cooperation and professional growth
* PRODUCTION - Manage and direct food preparation and distribution for production operations; ensure the delivery of quality food service to both internal and external customers
* MENU - Participate in menu development and implementation of item pricing
* LIAISON - May serve as liaison for assigned area; respond and resolve inquiries and complaints
* COMMITTEES AND MEETINGS - Participate in hospital/medical staff meetings and committees as required
* POLICY & PROCEDURE - Participate in the development and implementation of departmental policies and procedures to include work standards relevant for food handling regulations to ensure compliance with appropriate State and/or Federal guidelines
* BUDGET - Develop and administer the division's annual budget; monitor and approve expenditures
* DEVELOPMENT - Enhance professional growth and development through participation in educational programs, reading current literature, attending in-services, meetings and workshops
* LEADERSHIP - Evaluate and develop service levels for the overall Patient Services Program
* MANAGE - Ensure CBORD interface with Cerner is functioning properly and patient prescribed diet information is being shared with the food production staff
* MANAGE - Effectively manage a high volume patient tray line operation

Qualifications

Education:
Essential:
* Associate Degree
Nonessential:
* Certification
Education specialization:
Essential:
* Related Discipline
Nonessential:
* Culinary Training Certification

Experience:
Essential:
3 years directly related experience

Nonessential:
Bilingual English, Spanish, Keres, Tewa, Tiwa, Towa, Zuni, or Navajo 5 years directly related experience

Credentials:
Essential:
* Valid New Mexico Driver's License
* UNM Vehicle Operator's Permit w/in 60 days
* ServSafe or other NRA approved Cert w/in 90 days

Credential equivalent experience:
Essential:
* ServSafe or other Food Protection Manager Certification approved by the National Restaurant Association or within 90 days of hire date

Physical Conditions:
Medium Work: Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Physical Demand requirements are in excess of those for Light Work.

Working conditions:
Essential:
* Med Haz: Mod exposure to chemicals/dangerous equip/materials
* Subject to random alcohol and substance testing
* May be required to travel to various work sites
* May perform subordinate tasks in high census/vol
* May be required or is required to perform on-call duties
* May work rotating shifts, holidays and weekends
* Subject to an annual contract and performance appraisal