The Food Service Manager (ft; days with weekend rotation) serves as the primary representative in the daily operation within a single assigned hospital.Â As a Food Service Manager, you would perform tasks which fall into eight (8) broad categories: safe food handling, volume food production, menu development and modification, meal assembly and portion control, inventory management, financial performance, infection control/sanitation and overall department function. Within these categories, you would perform a variety of tasks which enable departmental staff to accomplish the mission of the department, and the Health System.Â You would participate in the planning, coordination, preparation and volume production of meals for patients, cafeteria, catering/special events.Â You would provide direction and guidance for an overall hospital food service program, ensuring conformance to food quality standards, establishing the highest caliber standards of care, supervising the staff, development of personnel in the food services area, monitoring compliance of policies and procedures to ensure compliance to regulatory agencies, and maintaining effective communications with departmental managers and interdepartmental liaisons. The Manager must achieve financial (productivity targets.Â In the area of Catering/Special functions, the Manager must meet the customerâ€™s catering needs and achieve customer satisfaction while maintaining financial targets.Â The Manager will work together with the employees of the department to provide optimal food and nutritional services to patients, visitors, and staff to ensure the healing and well-being of each individual. This Manager performs many operational tasks, and participates in the day-to-day leadership of a multi-unit food service operation.::
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