Manager Retail Nutrition

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This position develops menus and recipes to promote various aspects of health and wellness to our customers and manages all aspects of food purchasing, preparation and service in the retail areas. Also, coordinates kitchen functions with the Executive Chef and Catering-Vending Manager and provides management cross coverage.

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Bachelor’s degree in nutrition or related field.
2. Must have a current County Food handlers card.
3. If working in Mon County: Board of Health Managers Training within 30 days of hire.
EXPERIENCE:
1. Five (5) years food service experience with at least three (3) years being in a food service supervisory/management position.

PREFERRED QUALIFICATIONS:

EXPERIENCE:

1. Four (4) years’ management experience in a high volume healthcare retail food service setting.

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position.  They are not intended to be constructed as an all-inclusive list of all responsibilities and duties.  Other duties may be assigned.

1. Maintains written policies and standards for all retail areas and consistently ensures that department and hospital policies are adhered to maintaining quality standards for supplies, food and service in all retail areas (cafeteria and Doctor’s Dining).
2. Maintains comprehensive training program for staff by position utilizing cross training and in-services. Annually evaluates competencies.
3. Monitors sales of menu items and make changes based on sales data, product availability, price and seasonality.
4. Maintains database of Nutritional Analysis of menu items and the cafeteria menu boards (products and prices)
5. Compares prices of all items between all the retail sites and maintains an updated price list.
6. Ensures HACCP temperatures logs are completed daily and proper temperatures maintained throughout service.
7. Ensures the use of standardized portion and service controls.
8. Maintains sanitation by assigning routine cleaning to staff. Conducts sanitation inspections and follows through with corrective action needed to maintain a passing score for the Health Department and other regulatory agencies.
9. Enhances the appearance of the cafeteria with decorations allowed by safety and sanitation codes.
10. Maintains signage standards and ensures that the appearance of the cafeteria is maintained following safety and sanitation codes.
11. Ensures all equipment is safe, maintained and functional and that all non-functioning equipment is reported to facilities engineering, with a work order processed and tagged out as appropriate.
12. Conducts customer satisfaction surveys. Action plans implemented for areas of concern including training of staff to handle customer complaints or issues in a timely and appropriate manner.
13. Monitors staff and make adjustments according to customer needs and/or demands.
14. Maintains a high service level through service periods. Ensure that quantity, variety and quality of menu items are upheld through service periods as well as tight enforcement of cash handling policies.
15. Completes personnel management duties for assigned staff including orientation and training of new employees and performance reviews for employees according to hospital format.
16. Conducts employee meetings a minimum of one time per week.
17. Completes a bi-weekly work schedule for employees, in accordance with established staffing plans.
18. Responsible for meeting or exceeding all budgets including revenue financial goals.
19. Ensures labor hours and dollars are within budget. Utilizes sales/time data to determine staffing needs.
20. Accurately determines food and labor cost to determine selling price of food and beverages and maintains the register database with up to date pricing and menus.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Ability to lift 25 pounds.
2. Ability to push/pull 100lbs.
3. Ability to stand for several for extended periods of time.

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Noisy, often hot environment.

SKILLS AND ABILITIES:

1. Computer skills, particularly Excel and Word.
2. Ability to understand written and oral communication.

Additional Job Description:

Scheduled Weekly Hours:

40

Shift:

Exempt/Non-Exempt:

United States of America (Exempt)

Company:

CCMC Camden Clark Medical Center

Cost Center:

600 CCMC Dietary

Address:

800 Garfield Ave

Parkersburg

West Virginia

Equal Opportunity Employer

 

West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.