Position Summary: Responsible for the development, administration and coordination of patient, resident and retail food services and operations. Coordinates activities of the Food and Nutrition Services Department to insure the efficient and economical delivery of high‐quality healthcare services. Provide leadership, direction, and operational management to achieve established objectives, responsiveness to unanticipated changes, and leads an organizationally integrated and motivated group of employees. Adheres to hospital and department policies and procedures. Complies with all regulatory requirements including State DOH Long Term Care and JCAHO Standards Education, License & Cert: Bachelor’s degree in Food Service Management or related program, preferred. An equivalent combination of education and managerial experience in an institutional food service setting may be considered in lieu of a bachelor’s degree 5 years of supervisory experience in an institutional food service of which 1 year must be at a management level Certified Dietary Manager preferred, but not necessary Skills: Strong, communication, interpersonal, organizational, and budgeting skills. Proficient computer skills. Ability to work with diverse groups of people. Ability to display a positive, professional manner always while at work. Ability to work in a fast‐paced, often stressful, environment. Flexible, able to respond appropriately to changing conditions in the workplace. Experience: Previous Food Service experience in a healthcare setting desirable, but not required Previous customer service experience desirable, preferably in the food service industry Personal computer skills preferred Serve Safe Certification required Current and knowledgeable off all pertinent state and federal regulations, laws and policies as related to health care food services. Essential Functions: 1. Establishes annual departmental goals supporting GCMC and Guthrie system goals. Plans and course of actions are developed with appropriate course of actions to achieve them. Department storyboards are developed including quality outcomes and performance improvement. Staff are informed and involved in daily activities in support of goals. 2. Establishes and annually revises policies and procedures for implementation and evaluation of Food and Nutrition Services. Assures staff knowledge and compliance of policies. 3. Understands and adheres to compliance standards, Code of Conduct and Conflict of Interest Policy 4. Motivates employees and influences their behavior to achieve organizational objectives and department goals. Fosters a positive working environment by identifying moments when employees need encouragement or direction and using positive reinforcement to give praise when employees have done their jobs well. Serves as a role model for staff and other employees by incorporating excellence into departmental operations. Uses AIDET and key words at key times. Responds promptly when service expectations have not been met. Responds to requests/questions in a timely and respectful manner. 5. Establishes timely and effective communications with department staff to keep them aware of important organizational and departmental information. Seeks regular feedback from staff through meetings, rounding, and other means. 6. Prepares fiscal budgets and reports including operational budget, capital budget. Evaluates labor, equipment, and raw food costs, and completes monthly variance reports with corrective action plans. Proposes retail cost structures and implements. 7. Oversees purchasing of foods, supplements, supplies and equipment. Utilizes Vizient contracts and/or Manufacture agreements. Promptly submits invoices and purchase orders. 8. Oversees recruitment, selection, employment, retention, orientation, development, and reorientation of departmental staff. Conducts thorough and effective orientation for new employees. 9. Provides thorough, on‐time, and fair appraisals that accurately reflect staff performance. Maintains job descriptions that accurately reflect work responsibility. Provides direction to ensure that employees possess or are developing the necessary knowledge and skills to perform their work. Performs progressive discipline and discharge of employees, as necessary. 10. Prepares for regulatory inspections in a state of readiness. Ensures that all food is handled and stored in an approved sanitary manner. Participates in facility hand hygiene audits. 11. Prepares staff schedules maintaining budget and assuring appropriate levels of support staff are competent to carry out the functions of Food Services. Prepares schedules based on census trends and departmental needs 12. Collaborates with Nutrition staff and executive chef on the development of patient and resident therapeutic menus, methods of food preparation, standard recipes, the purchase of special food items and in providing the appropriate response & service to resident needs and requests. Coordinates meal service for special events. 13. Monitors customer and patient satisfaction, constantly looking for ideas and methods to implement to improve satisfactory with meal service. Identifies and corrects systems and service delivery problems which interfere with patient, staff, and customer satisfaction. • Uses personal protective equipment correctly. • Identifies/utilizes cleaning chemicals used, following directions recommended by manufacturers and SDS sheets. • Follows facility and department infection control policies and procedures. • Follows facility protocols for hazardous materials and waste program. • Adheres to emergency programs and participates in drills as appropriate. • Adheres to life safety program in fire drills as appropriate. • Adheres to facility confidentiality and patient rights as outlined in the facility HIPPA policy and procedure. • Participates and attends departmental meetings and staff development programs as appropriate. Other Duties: 1. Other duties as assigned 2. Utilizes proper body mechanics to prevent injuries 3. Demonstrates effective time management, completes tasks on time. 4. Demonstrates safe working habits. Always wears slip resistant shoes. 5. Maintains a neat, clean, and sanitary work area. 6. Follows dress code and good personal hygiene practices Joining the Guthrie team allows you to become a part of a tradition of excellence in health care. In all areas and at all levels of Guthrie, you’ll find staff members who have committed themselves to serving the community. The Guthrie Clinic is an Equal Opportunity Employer. The Guthrie Clinic is a non-profit, integrated, practicing physician-led organization in the Twin Tiers of New York and Pennsylvania. Our multi-specialty group practice of more than 500 physicians and 302 advanced practice providers offers 47 specialties through a regional office network providing primary and specialty care in 22 communities. Guthrie Medical Education Programs include General Surgery, Internal Medicine, Emergency Medicine, Family Medicine, Anesthesiology and Orthopedic Surgery Residency, as well as Cardiovascular, Gastroenterology and Pulmonary Critical Care Fellowship programs. Guthrie is also a clinical campus for the Geisinger Commonwealth School of Medicine.