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Manager Dietary SCH

Location: Buffalo, NY, United States

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Job Description

Facility: Sisters of Charity Hospital

Shift: Shift 1

Status: Full Time FTE: 1.000000

Bargaining Unit: ACE Associates

Exempt from Overtime: Exempt: Yes

Work Schedule: Days

Hours: Variable shifts; 8-4

Summary:

Responsible for managing and coordinating the activities of the Food Service department; responsibilities to include food preparation/production, procedures, assembly, service and distribution for Hospital Room Service, Skilled Nursing Facility, Dining Inn and Catering. Responsible for procurement of all supplies required for department operations and coordination of inventory levels with production requirements. Ensures adherence to standardized recipes, menus and safe food handling practices and maintains a high standard of culinary excellence. Organizes cleaning and sanitizing of work areas, equipment and wears. Assures appropriate staffing and compliment levels. Maintains appropriate statistics and provides monthly financial report. Responsible for departmental planning, budgeting, education, performance improvement and human resource management activities.

Strives to incorporate the vision and mission of the Catholic Health System when interacting with others. Assures compliance with hospital policies and objectives, professional standards, JCAHO standards, and state and federal laws. Serves on hospital and system committees as required.

Responsibilities:

EDUCATION
  • Bachelor's Degree required, Bachelor's degree in Food Service or Culinary Arts preferred
  • Maintains Serve Safe Certification required within 6 months of hire

EXPERIENCE
  • Three years managerial or supervisory experience directing staff in food service operations in either a healthcare or a hospitality environment, which must include experience in each of these areas: 1) the oversight of financial resource management, 2) culinary standardization, 3) management and 4) human resources management

KNOWLEDGE, SKILLS, ABILITY
  • Possesses strong culinary skills appropriate to lead a diverse culinary operation in commercial and short order cooking
  • Strong written and verbal communication skills
  • Strong supervisory, interpersonal and customer service skills
  • Demonstrates mid-level computer skills
  • Competency with word-processing and spreadsheet software
  • Ability to effectively interact with a diverse work group
  • Ability to effectively manage multiple tasks and job responsibility
  • Able to meet specific time frames and demonstrates problem-solving skills
  • Ability to read and write the English language
  • Ability to follow oral and written instruction

WORKING CONDITIONS
  • Exposed to hazards from electrical/mechanical/power equipment
  • Exposed to housekeeping/cleaning agents/chemicals
  • Subject to hazards of flammable, explosive gases
  • Subject to burns and cuts
  • Subject to many interruptions
  • Subject to standing and walking most of the workday
  • Extreme Cold: temperature cold enough to cause marked bodily discomfort
  • Extreme Heat: temperature hot enough to cause bodily discomfort
  • Moisture: frequent contact with water and other liquid
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