Emory Healthcare Mgr, Food & Nutrition Srvcs in Atlanta, Georgia
JOB DESCRIPTION: Monitors food production activities including use and preparation of approved recipes, cooking, portion, and yield control standards and safe and appropriate techniques of preparation. Monitors meal assembly to eliminate errors. Monitors actual amount of food prepared and served. Plans set up of tray assembly line, or retail food service line prior to meals. Reviews leftover food and determines appropriate storage and use of this food. Purchases, receives, stores and inventories all food and supplies using an automated inventory and purchasing system. Records temperature of food, refrigerators and dishwashers for compliance with required ranges. Discusses menu serving and permitted substitutions to identify and resolve any problems prior to and after each meal.
Assures that required data is collected and entered into the computer system, cash register or other documentation log. Reviews data for trends, develops action plans to assure target goals are achieved. Oversees retail food services and accountable for managing all cash handling systems on a daily basis which includes overseeing the issuing of banks, reconciling drawers at the close of the shift, carrying out unannounced cashier audits, and balancing the cash room.
Assesses kitchen for safety hazards and inspects work environment for patient and cafeteria customer safety; initiates corrective action. Monitors staff adherence to all safety and infection control policies and procedures. Assists in monitoring quality of food and sanitation in receiving, storing, production, assembly and serving areas; recommends or takes corrective action. Assists wih the coordination and oversight of dietetic intern education experiences in the food service area. Provides input to intern evaluations. May assist with teaching intern classes.
Manages staff and employee performance. Resolves Human resource-related issues, determines staffing needs, interviews and hires staff. Provides on-going performance feedback, addresses problems, orients and trains employees, verifies competency and identifies and suggests ways to develop skills. Determines disciplinary, termination and salary actions. Assesses needs and develops and implements staff development and training and in-service programs on topics such as proper food preparation and food handling techniques, sanitation and safety standards and counseling techniques. Trains staff in guest relations standards and quality improvement activities. Attends and conducts meetings to communicate policies and procedures and to lead problem solving sessions. Develops cost control mechanisms. Monitors usage of manpower, food, supplies and chemicals and recommends way to minimize costs. Schedules staff to meet the service needs of the department. Performs other related duties as required.
MINIMUM QUALIFICATIONS: A bachelor's degree in hotel/restaurant management, food and nutrition, dietetics, or related field. Five years of food service experience. Must be Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire.
PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.
ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.
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Division Emory Univ Hosp-Midtown
Campus Location Atlanta, GA, 30308
Campus Location US-GA-Atlanta
Department EHM Food & Nutrition
Job Type Regular Full-Time
Job Number 19689
Job Category Food Services & Dietetics
Standard Hours 40 Hours
Emory Healthcare is an Equal Employment Opportunity employer committed to providing equal opportunity in all of its employment practices and decisions. Emory Healthcare prohibits discrimination, harassment, and retaliation in employment based on race, color, religion, national origin, sex, sexual orientation, gender identity or expression, pregnancy, age (40 and over), disability, citizenship, genetic information, service in the uniformed services, veteran status or any other classification protected by applicable federal, state, or local law.