DEFINITION/PRIMARY FUNCTIONS

The Manager is responsible proividing supervision of the daily operations for dietary services at the North Adams campus including food production, catering, cafeteria service, receiving, and patient service. Acts on behalf of the organization, supervising staff to ensure that quality meals are provided for all patients, visitors, and other customers at a level consistent with department standards. Ensures daily practices are in compliance with all regulatory standards.

POSITION QUALIFICATIONS (Minimum qualifications are required unless stated otherwise.)

Experience:

5 years of healthcare food operations experience, including 3 years of management with direct reports

Experience with hospital regulations and compliance.

Education and Training:

Associate degree or equivalent experience

License, Certification & Registration:

CDM, CFPP required

SERVESAFE - Serve safe Food Service Manager Certification within six months of employment

Other Requirements:

Must be an energetic leader who embraces change.

Demonstrated ability to work independently with minimum direct supervision and the ability to set priorities and make critical decisions.

Strong interpersonal and ability to work as a member of a team.

Demonstrated effective and professional oral and written communications skills.

Strong interpersonal and ability to work as a member of a team.

.Familiarity of electronic patient menu programs and navigation (Room Service).

Computer skills including Microsoft applications such as word and excel spreadsheets, and email and ordering platforms.

Experience with cash handling policies and procedures and familiarity with various point of sales (POS)/register systems.

Ability to manage multiple priorities.

Exhibits a passion for high-level customer service.

{ositive approach to tasks with a can-do attitude and impeccable attention to detail.