Food Services Manager

Your experience matters 

UC Davis Health Rehabilitation Health Hospital is part of Lifepoint Health, a diversified healthcare delivery network with facilities coast to coast. We are driven by a profound commitment to prioritize your well-being so you can provide exceptional care to others. As a Nutritional Service Manager joining our team, you’re embracing a vital mission dedicated to making communities healthier ®. Join us on this meaningful journey where your skills, compassion and dedication will make a remarkable difference in the lives of those we serve.

How you’ll contribute 

A Nutritional Service Manager who excels in this role:

• Directs the activities of the Nutritional Services Department. 

• Provides quality food service for the patient population, visitors, guests, and hospital staff.

• Administers, plans, and directs activities of department providing quality food service. 

• Enforces policies and procedures and provides administrative direction of menu execution, food preparation and service, purchasing, sanitation standards, safety practices, and personnel utilization. 

• Manages the team including hiring, performance management and development of the team. 

• Adheres to the department budget (hours worked, expenses, inventory etc.) and directs departmental education programs.

• Coordinates interdepartmental professional activities. 

• Directs the quality assurance program for the department.

Essential Functions: 

Leadership

• Participates in planning and creating the hospital’s strategic plan to achieve the mission and vision of the hospital

• Manages the department by company policies, procedures, standards, and applicable federal, state, and local regulations

• Participates in the planning of the department budget

• Submits capital budget request to CFO per policy

• Accountable for daily managing of department budget through operational expense management and labor management

• Manages the department’s financials and completes necessary monthly reporting.

• Develops or oversees the department schedule to assure adequate staff to provide services, but within budgeted FTEs

• Performs or oversees ordering and delivery of food, supplies, and equipment from approved vendors to ensure adequate stock levels to perform departmental functions

• Inspects or delegates the inspection of arriving shipments, signs invoices/receipts of shipment

• Oversees the stocking and inventory of current food and supplies following proper storage and labeling procedures

• Performs monthly end-of-the-month physical inventory

• Participates in the hospital’s performance improvement program by conducting, aggregating, trending, and acting on data for key department indicators. 

• Annual QAPI department plan is developed with mandatory components.  Monthly reports are taken to hospital committee as per facility policy. 

• Monitor quality in the kitchen to assuring quality measures are routinely done; spot checking logs frequently for accuracy of data and conducts weekly kitchen safety/sanitation audits

• Participates in the survey process; instructs staff in matters of conduct and disclosure; maintains a presence at all times while surveyors are on-site and directs the timely collection of information required by the survey team.  Undertakes corrective action while survey is in progress, if appropriate; works with other hospital departments to develop survey plan of correction, as needed.

• Serves on various committees as required by company standards, regulations, and/or appointment by immediate supervisor

Labor Management & Staff Training

• Assumes responsibility for recruiting, selecting, and training culinary staff

• Works with Human Resources to ensure all necessary new hire paperwork is completed

• Completes or oversees new hire and annual competency evaluation per company policy on all department staff

• Prepares or delegates the preparation of work schedules to maintain adequate staffing in the department; retains recor