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Ensures work is completed according to cleaning/sanitary logs and reviews company standards to meet regulatory and compliance guidelines; maintains relationships with vendors to ensure vendor contracts are in place, monitors vendor performance metrics, and supervises work to ensure service delivery is safe, sanitary, supports patient satisfaction, and is compliant with vendor agreements and regulatory standards; develops monthly budgets, and oversees procurement, inventory management, labeling, storage, utilization, and recall of perishable and nonperishable food items; supervises the work of teams who prepare menu/items and ensures the safe preparation of food and non-food items according to recipes, production schedules, food preparation standards, and regulatory standards; serves as a resource and helps team address issues concerning the assembly of patient meal trays and delivery/catering of food; actions workplans to ensure food supply, delivery, and services are efficiently maintained during times of crisis or emergency; and analyzes standard patient responses to quality control survey questions with thorough knowledge of quality metrics to support initiatives that improve food service operations and the patient care experience.
Essential
Recommends developmental opportunities for others; builds collaborative, cross-functional relationships. Solicits and acts on performance feedback; provides team members with feedback; and mentors and coaches to drive performance improvement. Pursues professional growth; provides training and development to talent for growth opportunities; supports execution of performance management guidelines and expectations .
Implements, adapts, and stays up to date with organizational change, challenges, feedback, best practices and processes. Fosters open dialogue, supports, mentors, engages, and motivates team members on collaboration . Delegates tasks and decisions as appropriate; provides appropriate support, guidance and scope.
Supervises and coordinates daily activities of designated work team or unit by monitoring the execution and completion of tactical action items and work assignments; ensures all policies and procedures are followed. Aligns team efforts and standards, and measures progress in achieving results; determines and carries out processes and methodologies; resolves escalated issues as appropriate. Develops work plans to meet business priorities and deadlines; coordinates, obtains and distributes resources.
Removes obstacles that impact performance; identifies and recommends improvement opportunities; influences teams to execute in alignment with operational objectives. Contributes to sanitation and maintenance of food services work areas and equipment by: supervising team to ensure cleaning, sanitizing, and maintenance is performed according to company standards, and reviewing reported equipment problems and ordering replacements as needed.
Contributes to sanitation and maintenance of food services work areas and equipment by: communicating with vendors to ensure vendor contracts are in place; maintaining relationships with vendors to ensure they are providing services consistent with vendor agreements, regulatory compliance standards; and monitoring vendor metrics to ensure service delivery is compliant, safe, sanitary, and supports patient satisfaction.
Contributes to food procurement, storage, and distribution by: supervising the team receiving, verification, and storing of delivery items, managing inventory usage to ensure it is within established utilization levels; ensuring team is maintaining stock levels at food stations, in work areas, and is updating inventory with out-of-stock items; and supervising the labeling and storage of perishable items and reviewing the loss and decay logs to develop the monthly procurement budget.
Contributes to food recall management by: identifying and escalating the return of food that has been recalled or is at risk of contamination; and communicating to patients and staff about ongoing updates or actions being taken to resolve food recall issues. Contributes to meal preparation and production by: overseeing team preparing menu/meal items, according to standardized recipes and/or directions supporting team members where needed; applying written protocols to ensure food is prepared in a safe manner, according to food preparation standards, and is safe for patients; and serving as a resource helping address issues of teams assembling patient meal trays and cafeteria and/or catering services, along with leading the team through the catering of food and non-food items according to scheduled mealtimes.
Contributes to emergency planning by: activating workplans that ensure food supply, delivery, and services are efficiently maintained during times of crisis or emergency. Serves customers and patients by: supervising team members interacting directly with customers and patients, and acts as first point of contact to address service recovery issues; scheduling and planning the work of a unit based team to support food service and delivery operations that help the business unit deliver quality care; analyzing standard patient responses to quality control survey questions, submits relevant quality control reporting, and demonstrates thorough knowledge of metrics used to assess quality control and quality performance; guiding efforts to reduce critical control points to acceptable levels to acceptable levels and improve the care experience; and implementing quality control initiatives and prioritizing improvement recommendation for customer and patient services.
Qualifications Knowledge, Skills and Abilities: (Core) Ambiguity/Uncertainty Management Attention to Detail Business Knowledge Communication Constructive Feedback Critical Thinking Cross-Group Collaboration Decision Making Dependability Diversity, Equity, and Inclusion Support Drives Results Facilitation Skills Health Care Industry Influencing Others Integrity Leadership Learning Agility Organizational Savvy Problem Solving Short- and Long-term Learning & Recall Strategic Thinking Team Building Teamwork Topic-Specific Communication Knowledge, Skills and Abilities: (Functional) Accountability Adaptability Clinical Nutrition Commercial Customer Quality Computer Literacy Deadline Oriented Delegation English Language Proficiency Food Service Operations Interpersonal Skills Mathematical and Statistical Computation Organizational Skills Service Focus Stress Tolerance Sustainability Time Management
High School Diploma or GED AND minimum three (3) years of experience in food service or a directly related field. Minimum two (2) years of experience in a leadership role with or without direct reports. Minimum one (1) year of experience with PC based tools, Microsoft Office applications, Web-based applications.
International Certified Food Safety Manager from National Registry of Food Safety Professionals OR Food Manager Certification from Always Food Safe OR Food Manager Certification from EduClasses OR Food Protection Manager Certification from Responsible Training OR Food Protection Manager Certification from AAA Food Handler OR Food Protection Manager Certification from World Food Safety Organization OR ServSafe Manager Certification OR Food Safety Manager Certification from National Registry of Food Safety Professionals OR Food Protection Manager Certification from Trust20 OR Food Protection Manager Certification from My Food Service License OR Food Protection Manager Certification from Learn 2 Serve OR Food Protection Manager Certification from State Food Safety
One (1) year of supervisory experience with direct reports. Two (2) years of institutional experience specializing in high volume food preparation compatible with varying food service models. Scheduled Weekly Hours: 40
Day Workdays: Sun, Mon, Tue, Wed, Thu, Fri, Sat Working Hours Start: 06:00 AM Working Hours End: 02:30 PM Job
Full-time Job Type: Standard Employee Status: Regular Worker Location: Onsite Employee Group/Union Affiliation: NUE-SCAL-01|NUE|Non Union Employee Job Level: Team Leader/Supervisor Department: OC Irvine Medical Center - Food Service Admin - 0801
$67500 - $87230 / year Travel: Yes, 10 % of the Time
About the role
Ensures work is completed according to cleaning/sanitary logs and reviews company standards to meet regulatory and compliance guidelines; maintains relationships with vendors to ensure vendor contracts are in place, monitors vendor performance metrics, and supervises work to ensure service delivery is safe, sanitary, supports patient satisfaction, and is compliant with vendor agreements and regulatory standards; develops monthly budgets, and oversees procurement, inventory management, labeling, storage, utilization, and recall of perishable and nonperishable food items; supervises the work of teams who prepare menu/items and ensures the safe preparation of food and non-food items according to recipes, production schedules, food preparation standards, and regulatory standards; serves as a resource and helps team address issues concerning the assembly of patient meal trays and delivery/catering of food; actions workplans to ensure food supply, delivery, and services are efficiently maintained during times of crisis or emergency; and analyzes standard patient responses to quality control survey questions with thorough knowledge of quality metrics to support initiatives that improve food service operations and the patient care experience.