Food and Nutritional Services Manager

Summit BHC•Raleigh, NC

About The Position

The Manager of Food and Nutritional Services is responsible for the daily operation of the department that prepares and serves food and beverages for clients, staff and guests. Directs, coordinates, and controls the nutrition services for the facility in accordance with established policies and procedures and in compliance with laws and regulatory standards. Provides operational direction and information needed to determine policies and practices related to nutritional care for persons receiving services.

Requirements

High school diploma or equivalent required.
Four or more years’ experience in food service role required.

Nice To Haves

Bachelor's degree in Food Service Management, Human Nutrition, or related field preferred.
Preparing food for institutions, such as school, facility or cafeteria preferred.

Responsibilities

Determines amount and type of food and supplies required for the daily menus, snacks and special needs meals.
Develops menus and diets, assuring that they are prepared and suitable for a specific client. Ensures menus served are nutritionally adequate and well received.
Identifies and reports to the dietitian any problems in the implementation of the care plan/special diet orders.
Leads a team of highly engaged members thru hiring, orienting, performance assessment and management, motivating, training, scheduling, and coaching to meet department goals and ensure effective and efficient department operation.
Formulates and implements cost-effective administrative procedures for dietary services. Observes and analyzes work processes to improve efficiency of operations.
Ensures a clean and safe kitchen for preparation of meals and safety precautions are followed.
Determines budget requirements for the department. Directs and coordinates budget preparation. Secures approval of and monitors the budget for appropriate utilization of resources and reviews/approves expenditures.
Determines appropriate vendors and coordinates agreements based on cost comparisons, rebates and group buying.
Approves and purchases required equipment, food, and supplies. Checks quality and quantity of supplies received and following up on any discrepancies and directs the storage of received goods or equipment.
Ensures possible food and drug interactions are addressed to prevent a negative outcome.
Supervises the use of standardized recipes for food preparation.
Assists dietitian with establishing or revising dietary policies and menu.
Plans and assists in preparation of special meals for events.
Directs and assists with departmental cleaning not performed by housekeeping.