Manager, Food Services, UPMC

Do you have a passion for food service and a drive to lead others? Ready to take the next step in your career? Let UPMC help you get there! UPMC is seeking a dynamic Food Service Manager to lead and support our Nutritional Services team. This is a fantastic opportunity to make an impact while growing your leadership career within a respected healthcare organization.

What you can expect:

Primarily Monday-Friday schedule with flexibility for weekends and holidays as needed. Varying start times based on department needs. The opportunity to collaborate across multiple sites, including UPMC Jameson and UPMC Horizon Shenango Valley and UPMC Greenville. What we're looking for: At least 2 years of leadership experience and 4 years in food service. ServSafe Certification required. Culinary degree and/or institutional kitchen operations and cooking experience preferred. If you're ready to bring your expertise, lead a dedicated team, and make a meaningful impact—we encourage you to apply today and grow your career with UPMC!

Purpose:

Manage and engage associates in the food and nutrition operations with focus on patient, customer and associate safety and satisfaction. Responsible for the management of food service systems that provide nutritious and high quality, safe food. Maintain cleanliness and sanitation of food service areas and equipment. Prepare work and vacation schedules, perform competency checks, inspect job flows and determine work assignments by position. Train, coach and direct associates in reporting area.

Responsibilities:

Plans and implements programs/activities to meet the needs of patients/customers in accordance to budgetary expectations and quality assurance standards Maintains the electronic food and nutrition services tools provided and keeps up with updates and changes to ensure the highest percent of accuracy Supervises the recruitment, hiring, and training of workforce; assures competency of personnel through approved hospital mechanisms. Manages and controls resources and materials to ensure quality and adequacy fo supply Performs annual customer service training for all front and back of house associates as appropriate Plans, controls and monitors budget standards and expectations by maintaining expenses and man-hour utilization Directs and supervises the daily food service operations compliance according to HACCP and regulatory requirements Directs and mentors students Manages and maintains the food service systems that provide for high quality, high satisfaction outcomes. Implements and maintains monitors tools/mechanisms to perform operational analysis to achieve successful outcomes Provides daily huddles, regular in service and continued education opportunities for all facilities food and nutrition staff