Nutrition Services Retail Manager

Job Description:

This position is responsible for all aspects of Retail Services within the Culinary Service department in the hospital. This role provides leadership and direction related to the optimal provision of meals and services to guests by creating an exceptional customer experience in a retail setting. This position is responsible for: daily retail operations, production planning and waste management, implementation of system-level best practice standards, organization and management of quality initiatives, regulatory compliance, caregiver productivity, cost-effective service delivery, and realized customer expectations.

At Intermountain, we are not your standard institutional hospital food. Our hospitals employ professional chefs, culinary leaders, cooks, and nutrition care associates. We treat our hospitals and catering events like hotels, with restaurant-quality cafes and a guest-centric culture of hospitality for our patients and caregivers.

 

With high-quality food as medicine, we bring new life into the world of hospital nutrition services and are making a difference in the lives of our patients every day.

Scope
This is a department service line leadership role. This individual will provide leadership, operational oversight and advise, inform and implement strategic direction for matters pertinent to the Retail Service line. These individuals report to the Culinary Manager.

Work Schedule

• Full Time, 40 hours per week
• Benefits Eligible: Yes; Medical, Dental, Vision, Education Assistance. Click here for more details

Job Essentials

• Implements best practices to deliver exceptional care and service at the appropriate cost.
• Holds employees accountable to ensure that food safety standards and regulatory guidelines are met.
• Monitors quality and satisfaction scores. Develops and implements plans to achieve desired outcomes consistent with facility and system guidelines
• Establishes financial objectives by assisting in budget planning, forecasting, revenue, and measuring productivity while maintaining a viable financial status.
• Provides value-based leadership to establish high functioning teams and operations in an accountable environment.
• Facilitates all human resources functions including hiring, training, mentoring, evaluating, conflict resolution, constructive discipline and termination. Determines appropriate staffing model for assigned unit or department. Builds a cohesive team and promotes employee engagement.
• Assists with developing department or assigned business line strategic plans, initiatives, and goals that align with facility and system plans and goals.
• Participates and communicates with staff and interdisciplinary committees to share information, resolve conflict, and provide excellent customer service.

Minimum Qualifications

• Food Handler Permit (as required by State) or ServSafe certification is required by first day of work. ServSafe certification obtained within 90 days of hire date if not current.
• Three years of experience in food service management
• Demonstrated effective business skills in culinary industry
• Experience managing food production
• Demonstrated effective verbal, written, interpersonal and communication skills
• Experience in using word processing, spreadsheet and database applications, internet, social media, email and scheduling applications as well as computerized tracking systems.
• Demonstrated experience in quality improvement initiatives

Preferred Qualifications
 

• Bachelor's degree in Nutrition or Dietetics or a culinary degree from an accredited. Education is verified.
• High volume food production background, contract management experience, merchandising and marketing in a retail food service setting.

Additional Job Description

• Interact with patients and co-workers requiring the employee to verbally communicate information, as well as understand spoken information.
• Operate food service equipment or computer requiring the ability to move fingers and hands.
• See and read labels, monitors, and documents.
• Carry, push/pull, and walk while transporting food, supplies, and service equipment.
• Climb, squat, kneel, and lift to clean equipment and reach and retrieve food and supplies.
• Remain standing for long periods of time to perform work.
• Tolerate extremes in temperature such as performing work at a grill or in a refrigerator.

Physical Requirements: