Primary City/State:
Wheatland, Wyoming
Department Name:
Culinary & Nutrition-Hosp
Work Shift:
Day
Job Category:
Facilities, Environmental Services, and Culinary
Find your path in health care. Operating a hospital is more than IV bags and trauma rooms. 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.
In Wheatland, Wyoming you'll enjoy a quality lifestyle in a close-knit community that is located just 70 miles north of Wyoming's capital city of Cheyenne and an easy drive to the city of Denver. You'll experience a wealth of recreational opportunities in southern Wyoming, including many lakes and the nearby Laramie Peak and Medicine Bow National Forest areas.
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As the Food Service Manager at Platte County Memorial, you will be responsible for the entire operation: retail, patient services, coffee corner and catering!
This is a Full-Time opportunity. Hours will vary.
Platte County Memorial Hospital offers a full range of inpatient and outpatient services, including an Outpatient Clinic which brings in more than 20 of the region's top physicians in nine different medical specialties to help care for southeast Wyoming residents. A $16 million renovation created a new inpatient wing, surgical suite, and diagnostic imaging departments while making enhancements to the emergency department and laboratory. In Wheatland, Wyoming, you'll enjoy a quality lifestyle in a close-knit community that is located just 70 miles north of Wyoming's capital city of Cheyenne. You'll experience a wealth of recreational opportunities in southern Wyoming, including many lakes and the nearby Laramie Peak and Medicine Bow National Forest areas. We are also an easy drive from all of the recreational and cultural activities available in Colorado's Rocky Mountains and the city of Denver.
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
1. 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.
2. 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.
3. 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.
4. Interacts with physicians, clinical staff, department staff, managers, supervisors and other staff members regarding meal service needs and opportunities to meet quality satisfaction goals.
5. Monitors and controls operating expenses and other key indicators within agreed upon budgetary parameters.
6. 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.
7. 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. Employees working at the Boswell Skilled Nursing Facility must possess an Arizona Fingerprint Clearance Card at the time of hire and maintain the card for the duration of their employment.
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:
EEO/Female/Minority/Disability/Veterans
Our organization supports a drug-free work environment.
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