Job Description

:

Responsible for the operation and management of food service functions within a given facility with an average of at least 57,000 total meals per month and span of control of at least 34 FTEs. Utilizes critical thinking skills and advanced knowledge to ensure departmental focus and vision is aligned with the hospital, region, and Intermountain business plans.. This position uses critical thinking skills and advanced knowledge to ensure department focus and vision is aligned with the hospital, regional, and Intermountain business plans.

Work Schedule

Full Time, 40 hours per week

Primary Schedule:

Monday-Friday 8am-5pm

Required:

Flexible Scheduling to support business needs

Benefits Eligible: Yes; Medical, Dental, Vision, Education Assistance. Click here for more details

Essential

Functions

Implements established best practices to deliver exceptional care and service at the appropriate cost. Provides value-based leadership to establish high functioning teams and operations in an accountable environment. Facilitates all human resources functions including leading through others hiring, training, mentoring, evaluating, conflict resolution, constructive discipline, and termination. Manages employees to ensure that food safety standards and regulatory guidelines are met. Monitors quality and satisfaction scores. In conjunction with the System-level Directors, develops and implements plans to achieve desired outcomes. Establishes financial objectives by assisting in budget planning, forecasting, revenue, and measuring productivity while maintaining a viable financial status. Represents Nutrition Services in interdisciplinary teams, committees, and meetings at a facility level. Serves as a resource for other managers in mentoring and training.

Skil

ls

Food Service People Management Business Food Safety and Sanitation Computer Literacy Interpersonal Communication Financial Competence Nutrition

Physical Requirements:

Qualifications

Food Handler Permit or ServSafe certification is required by first day of work

ServSafe certification obtained within 90 days of hire date if not current.

Five or more years of experience leading a culinary team of 10 or more (preferred)

Bachelor's or associate degree in food services, Nutrition, or Business, or related field (preferred) Certified Dietary Manager Certification (preferred) A demonstrated understating of the key functions needed to manage a Hospital Nutrition Services Department. Demonstrated track record of driving operational performance improvement and achieving measurable results. Ability to lead through complex challenges and balance competing priorities. Proven ability to make decisions in line with Intermountain's Mission and strategic direction of Nutrition Services Proven ability to lead departmental operations and provide sound people leadership and management skills including leading through others. Demonstrated effective business and financial skills in the food service industry. Demonstrated highly effective verbal, written, interpersonal, and communication skills. Experience using word processing, advanced or complex spreadsheet and database applications, internet and e-mail and scheduling applications, as well as computerized tracking systems.

Physical Requirements

Ongoing need for employee to see and read information, labels, monitors, identify equipment and supplies, and be able to assess customer needs. Frequent interactions with customers that require employee to communicate as well as understand spoken information, alarms, needs, and issues quickly and accurately. Manual dexterity of hands and fingers to manipulate complex and delicate equipment with precision and accuracy. This includes frequent computer, phone, and cable set-up and use. Expected to lift and utilize full range of movement to transport, pull, and push equipment. Will also work on hands and knees and bend to set-up, troubleshoot, lift, and carry supplies and equipment. Typically includes items of varying weights, up to and including heavy items. Remain standing for long periods of time to perform work. Tolerate extremes in temperature such as performing work at a grill or in a refrigerator and tolerate exposure to cleaning chemicals.

Location:

Intermountain Health St George Regional Hospital

Work City:

St George

Work State:

Utah

Scheduled Weekly Hours:

40
The hourly range for this position is listed below. Actual hourly rate dependent upon experience.


$38.55 - $59.49
We care about your well-being - mind, body, and spirit - which is why we provide our caregivers a generous benefits package that covers a wide range of programs to foster a sustainable culture of wellness that encompasses living healthy, happy, secure, connected, and engaged.


Learn more about our comprehensive benefits package here.


Intermountain Health is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.


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