Manager, Food & Nutrition Service

Emory Healthcare•Atlanta, GA

23h

About The Position

Be inspired. Be valued. Belong. At Emory Healthcare At Emory Healthcare we fuel your professional journey with better benefits, valuable resources, ongoing mentorship and leadership programs for all types of jobs, and a supportive environment that enables you to reach new heights in your career and be what you want to be. We provide: Comprehensive health benefits that start day 1 Student Loan Repayment Assistance & Reimbursement Programs Family-focused benefits Wellness incentives Ongoing mentorship, development, leadership programs And more Description RESPONSIBILITIES: 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. Purchases, receives, stores and inventories all food and supplies using an automated inventory and purchasing system. Discusses menu serving and permitted substitutions to identify and resolve any problems prior to and after each meal. 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. 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.

Requirements

A bachelor's degree in hotel/restaurant management, food and nutrition, dietetics, or related field.
Five years of food service experience.
Combination of education and/or experience may be considered in lieu of degree.
Must be Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire.

Responsibilities

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.
Purchases, receives, stores and inventories all food and supplies using an automated inventory and purchasing system.
Discusses menu serving and permitted substitutions to identify and resolve any problems prior to and after each meal.
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.
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.