Kitchen Lead

The Kitchen Lead Responsible for the daily operations of foodservice department in accordance with facility policy and procedures as well as federal and state regulations. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Maintains records of department personnel, income and expenditures, food, supplies, inventory levels, and equipment.  Supervises all aspects of the dietary department, including staffing, staff schedules, meal preparation, customer service, and the safety and sanitation of the department to maintain regulatory standards at all times. The Dietary Manager will direct and assist the preparation and serving of regular meals and therapeutic diets, order food and supplies and maintain area and equipment in sanitary condition.

Essential Duties:

·         Develop and manage foodservice department budget.

·         Supervise departmental business operations, develop and implement cost-effective procedures, and manage revenue-generating services.

·         Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment. Assist in purchasing process.

·         Specify standards and procedures for preparing food. Ensure effectiveness of standardized recipes.

·         Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, product availability and industry trends

·         Inspect meals and assure that standards for appearance, palatability, temperature, and serving times are met

·         Manage staff to ensure compliance with safety and sanitation regulations including safe receiving, storage, preparation, and service of food.

·         Protect food in all phases of preparation, holding, service, cooking, and transportation, following HACCP Guidelines

·         Manage physical facilities to ensure compliance with federal and state food safety and sanitation regulations.

·         Process new diet orders and diet changes; keep diet cards updated.

·         Complete the assigned MDS section according to required timeline.

·         Interview client to determine diet needs, calculate nutrition intake and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders. Follow ethical and confidentiality principles and practices.

·         Review plan of care related to nutritional status; document concerns that can be resolved, improved, or addressed to improve client’s nutritional status and eating function.

·         Recruit, interview, hire, onboard, coach, evaluate, reward, discipline, and when necessary, terminate employees.

·         Develop job description and job duties for each level of foodservice personnel.

·         Inspects storage areas for proper temperatures, cleanliness, and order. Assists in cleaning procedures as needed.

·         Performs other tasks as necessary and appropriate when assigned.

·         Upholds the Organization's ethics and customer service standards.

This job description is not intended to be all-inclusive. Employee may perform other related duties to meet the ongoing needs of the hospital. Duties may be modified or changed with or without notice.

Requirements

Education and/or Licensure – High School Diploma or equivalent required.A bachelor's degree preferred. Graduate of Foodservice Manager Training Program or a 2-yr or 4-yr foodservice management or nutrition program.

Successful completion of CDM Credentialing Exam with active CDM, CFPP certification status.

Experience - At least two (2) years’ experience in all phases of food service required, along with two (2) years prior supervisory experience. Prior experience in hospital food service preferred.                                

Additional Requirements - Must possess or obtain a valid CPR certification and SAMA training within 30 days of hire.

Knowledge Skills and Abilities

·         Must have basic knowledge of cooking principles, food sanitation, and food service operation.

·         Must be able to work productively with other department heads and personnel, and the dietary consultant.

·         Team player and ability to lead by example

·         Continuous improvement mindset

·         Skill in motivating, coaching, and supervising foodservice personnel

·         Intermediate computer skills

·         Mathematical and numerical skills; mechanical aptitude helpful

·         Effective written and oral communication skills with clients, facility staff, vendors, etc.

·         Demonstrated organizat