Manager Food-Nutrition Services

CommonSpirit Memorial is an award-winning, not-for-profit, faith-based health care organization dedicated to the healing ministry of Jesus Christ. Founded by the Sisters of Charity of Nazareth, we offer a comprehensive continuum of care, from preventative and primary care to acute hospital services specializing in cancer, cardiac, neuroscience, stroke, and orthopedic services. Our commitment to excellence has earned us top prestigious recognition repeatedly from U.S. News and World Report, PINC AI™, CMS, Healthgrades®, Leapfrog, and most recently as one of the Best Places to Work in Tennessee. We are proud to serve Southeast Tennessee and Northwest Georgia with the expertise of 4,700 employees and nearly 500 affiliated physicians.

As our Executive Chef, you will embody and uphold our mission by meticulously overseeing and ensuring the preparation, distribution, and storage of all foods, strictly adhering to departmental policies and procedures, and maintaining the highest standards of safety and sanitation across all operations.

Every day you will plan and prepare regular and modified menus, including special events, meticulously following standardized recipes, portioning, and presentation guidelines. You will actively manage inventory, assist in catering production, and maintain cleanliness of equipment and work areas, striving for maximum efficiency and minimum waste.

To be successful in this role, you will demonstrate a strong commitment to food preparation excellence, safety, and sanitation, coupled with a positive attitude and high morale. You will possess keen attention to detail for inventory management and product utilization, ensuring all regulatory standards are met while delivering quality culinary experiences.

Responsible for maintaining and administering culinary and nutrition services, and to provide for the operational needs of staff members.

• Assists with creating patient and retail service standards, and ensuring they are met.
• Conducts sanitation audits and performance audits on a consistent basis per determined departmental frequencies.
• Identifies current learning needs and opportunities for staff. Directs and manages processes in which the appropriate expert relates the information.
• Follows purchasing agreements and compliance goals set forth by departmental/Food and Nutrition Services (FNS) program leadership. Assists Manager/Director with compliance audits at all applicable campuses.
• Directs all patient non-interactive positions (i.e. storeroom clerk, cooks, etc.) and provides for the operational needs of these positions. Maintains regulatory compliance and infection control practices.
• Maintains communication with staff and customers regarding the level of services they receive from FNS staff, and promotes patient satisfaction with nutritional services. This data is relayed to the management team and/or staff whenever necessary.
• Conducts frequent patient rounding and visitations.
• Ensures regulatory standards are encompassed in nutrition programs, and works with other departments to coordinate standards as appropriate.
• Maintains adequate staffing for daily needs reflecting cost efficiency. Assigns staff and workload, respecting changing priorities in daily operations. Recruits, hires and manages performance of staff.
• Conducts job shadowing audits to assess efficacy of training programs.  Provides coaching if service standards are not met.
• Actively collaborates in the process of menu development for patient, cafeteria, and catering services to ensure guidelines are met and guest satisfaction is enhanced. Prioritizes culinary excellence, along with innovation, sustainability and reduction in overall food waste.
• Participates in hospital committees as indicated by the department policies and procedures. Oversees and plans menus for special events and catering.  As needed, travels to other campuses to assist with events.

The job summary and responsibilities listed above are designed to indicate the general nature of the work performed within this job. They are not designed to contain or be interpreted as a comprehensive inventory of all job responsibilities required of employees assigned to this job. Employees may be required to perform other duties as assigned.

Required:

• High School Graduate upon hire
• 2 years of leadership experience
• Or 3 years of equivalent combination of culinary education and culinary experience
• Registered Dietitian (RD) - within 24 months of hire
• ServSafe Manager - upon hire
• ServSafe General Cert - within 60 days of hire

Preferred:

• Associates - Culinary Arts, Hospitality Management