Manager Food Service

Culinary & Nutrition Manager

Explore and excel. At Banner Health, health care is a team effort. One might be surprised by the number of people who work behind the scenes and play a critical role in ensuring the best care for our patients. Apply today.

Casper is home to iconic landscapes waiting to be explored, touchable history waiting to be experienced, amazing food waiting to be devoured and endless things to do around every corner.

Wyoming Medical Center seeks to transform the lives of those we serve by fostering the highest level of health and wellness in our community and across our region and state.

In this position full time position you will get the opportunity to work along side a dedicated team of leaders, getting the opportunity to oversee the retail and patient cooking staff in the nutrition services department.

Your pay and benefits are important components of your journey at Banner Health. This opportunity includes the option to participate in a variety of health and financial benefits.

Banner Wyoming Medical Center is located in the heart of Casper Wyoming. As the state's largest inpatient facility, Wyoming Medical Center is known and highly regarded for its cardiac and stroke services. With 249 beds and a level 2 trauma center, Wyoming Medical Center is proud to serve the entire state of Wyoming.

POSITION SUMMARY

This position provides leadership and direction to the food services staff, and manages operations for the culinary, catering, retail and patient meal service operations of the department within County, State and JCAHO regulations. Plans and controls the use of labor, food and supply resources to produce high quality services within the financial objectives of the organization.

CORE FUNCTIONS

• Provides leadership, planning and direction to the department staff.
• Directs food production and service operations in all assigned areas in an effective and efficient manner.
• Provides effective service levels through appropriate resource allocation and control, development and implementation of people, policies and procedures, and cost effective service, while maintaining excellent quality of product and service.
• Interviews, selects and hires qualified department staff that can make a significant contribution.
• Controls staff turnover and conducts performance management sessions including coaching, disciplining staff and terminating according to company policies and guidelines.
• Provides training and development for staff.
• Establishes and conducts training and orientation programs to ensure the ongoing competency of staff.
• Teaches and ensures compliance with all hospital safety, OSHA and other regulatory agency guidelines.
• Develops engaged employees to meet goals set by the company, reviewing and evaluating staff performance in an accurate, consistent, objective and timely manner.
• Interacts with physicians, clinical staff, department staff, managers, supervisors and other staff members regarding meal service needs and opportunities to meet quality satisfaction goals.
• Monitors and controls operating expenses and other key indicators within agreed upon budgetary parameters.
• Responsible for supervision of the full Food & Nutrition department in the absence of the Food Service Director/designee. Works with the clinical nutrition team to meet patient care needs.
• Responsible for the supervision of staff, operations and financial control of specific areas of the Food Service Dept. ensuring cost effective and efficient operations while providing excellent service & quality.

External customers: patients and families, vendors, physicians, facility directors/managers/supervisors, all employees and the public. Internal Customers: Culinary and Food & Nutrition Staff.

MINIMUM QUALIFICATIONS

High school diploma/GED or equivalent working knowledge. Requires the skills, knowledge and ability in Food Service Management normally acquired from three to five years work experience as a Food Service Manager, Chef or Dietary Manager, with related education. Must be able to organize, lead and direct work teams and serve in a leadership role. Must demonstrate effective communication and teamwork skills. Must be able to effectively problem solve with staff, physicians, patients and families. Must be able to learn food handling regulations and pass certification tests as required. Effectively work with the electronic medical record and its applications as needed. Typical office equipment including computer, keyboard, copier, fax, scanner, calculator, telephone; and all kitchen food production and service equipment.

PREFERRED QUALIFICATIONS

Bachelors degree in a related field. Experience in healthcare. Experience with Infogenesis and CBORD applications. Bilingual skills in Spanish/ English are a plus. SERVESAFE certification is preferred, and may be required within 90 days of beginning the job based on state requirements. Additional related education and/or experience preferred.

EEO Statement:

Our organization supports a drug-free work environment.

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