Position Summary:

This position carries overall responsibility for the management of all aspects of the Food Services for patients, employees, staff, and visitors.

Education, License & Cert:

Pursuit of a B.S. degree from an accredited college or university in Dietetics, Food Service Management, or related sciences, or A.A.S. degree from an accredited college in Food Service management or related sciences with a minimum of two years food service management experience. Combination of experience, education and specialty certifications will be considered in lieu of specified degree.

Experience:

Two years Food service Management/Supervisor experience

Essential Functions:

1. Leads the department in the continuous improvement of the quality and productivity of all food services.

   2. Organizes the department resources to ensure that customer requirements are negotiated, understood, and met.

   3. Prepares and gains broad support of quality improvement plans from colleagues and employees.

   4. Analyzes and measures the quality of food services and uses the resulting information to draw conclusions, develop recommendations, implement action, and evaluate.

2. Prepares an annual operating budget based on a strategic plan for Food Services. Manages the activities of the department within the approved budget. Develops a plan for capital expenditures and facility improvement required for department operations.

   6. Coordinates and integrates clinical and administrative aspects of dietetics to provide quality nutritional care.

   7. Arranges appropriate education and training for staff based upon requirements and identified opportunities for improvement.

   8. Develops and engages in a process that helps each employee achieve professional developmental goals that contribute to the fulfillment of department/organization goals.

3. Establishes and maintains standards of food production and service, sanction, safety, and security.

   10. Develops specifications for the procurement of food equipment and supplies, assures a process is in place to verify receipt, provides for proper storage, authorizes invoices for payment, and maintains appropriate inventory controls.

   11. Develops plans for the department management information system and evaluates departmental use of the system.

   12. Demonstrates age specific communication skills.

Other Duties:

1. Works with other Food Service Managers throughout the Organization.

   2. Attends and participates in staff meetings.

   3. Demonstrates willingness to accept other duties and responsibilities as established by hospital administration.

   4. Demonstrates effective time management, flexibility, and priority setting in Food Service Management.

2. Provides leadership and oversight for all aspects of management contracts for Food Services external to Robert Packer Hospital.

   6. Attends all Food Service Managers meetings.

   7. Attends Wellness meetings as a representative of Food and Nutrition

Pay Range min $23/hr max $36/hr

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 that welcomes and encourages diversity in the workplace.

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.