*Manager Food Service

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

PREFERRED QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Master's degree in nutrition.

CORE DUTIES AND RESPONSIBILITIES:The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an exhaustive list of all responsibilities and duties. Other duties may be assigned.

1. Identifies and monitors Food Service work systems (ex: tray line, sanitation, production, patient meal delivery, cafeteria) by having intimate knowledge of systems and measuring results.
2. Manages and controls quality and cost for all of Food Service systems.
3. Determines department staffing to meet department goals of customer satisfaction and productivity.
4. Assists Director in producing and managing department budget with appropriate line-item detail and complies with annual established budgetary guidelines.
5. Monitors department schedules to assure low turnover, adequate coverage, clear patterns, adequate notice to associates to achieve identified outcomes of department.
6. Completes payroll/personnel/administrative responsibilities within set time frames.
7. Completes quarterly safety inspection addressing any issues that are identified.
8. Adheres to and assures that associates follow Food Service and hospital policies for Infection Control.
9. Assures that local, state and federal health department regulations are followed, and inspections are satisfactory.
10. Helps to maintains the CBORD database.
11. Coordinates Food Service with other departments as necessary.
12. Revises department policies, procedures, manuals, job descriptions, etc., as needed.
13. Constructs and completes projects on time and within budget with work plans and issue tracking.

PHYSICAL REQUIREMENTS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Able to lift 25 pounds
2.. Able to stand for several hours per day
3. Frequent bending, stopping, kneeling, pushing, and pulling.

WORKING ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Cognizant of environmental factors, infection control issues and maintains a safe environment

SKILLS AND ABILITIES:

1. Work requires the analytical skills to resolve problems that require the use of basic scientific, mathematical, or technical principles. Strong math skills are required.
2. Work requires the ability to exchange information on factual matters, and respond to simple written or verbal instructions, explain hospital policies, and/or relay messages to appropriate personnel. This type of interaction requires courtesy and tact when dealing with patients, visitors and/or hospital employees. More sensitive situations may be referred to others as appropriate.
3. Requires excellent time management skills.
4. Must be able to read and write in the medical records.
5. Must have excellent communication skills with the ability to teach nurses, family members, dietitians, interns, food service workers.
6. Requires the use of multiple computer skills including the EPIC system, e-mail, Microsoft Word, Excel, and "Room Service" VST computer system. Telephone skills, hospital paging system skills required.
7. Must keep up to date on all professional literature in the field of nutrition by reading journals and joining list serves.
8. Must have the ability to create and interpret schedules for staff.
9. Work requires regularly proofreading and checking documents for accuracy.
10. Ability to understand written and oral communication.

Additional Job Description:

Scheduled Weekly Hours:

Shift:

Exempt/Non-Exempt:

Company:

Cost Center:

Address:

Equal Opportunity Employer

West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.