Dining Services Manager at Forefront Healthcare & Culinary Services

Traverse City, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

31 Dec, 25

Salary

80000.0

Posted On

02 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Sanitation Standards, Quality Assurance, Team Collaboration, Training and Development, Customer Focus, Analytical Skills, Communication Skills, Operational Planning, Product Development, Supply Chain Management, Interpersonal Skills, Time Management, Problem Solving, Innovation

Industry

Facilities Services

Description

Company Description Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Job Description Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic Manager to join our team. We have an exciting opportunity for a Dining Services Manager at a skilled nursing senior living community in Traverse City, MI. WE OFFER AMAZING BENEFITS! PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more! Check out our website: https://forefronthealthcare.com/ Summary/Objective The Dining Services Manager is responsible for the innovative development of all healthcare, wellness, menu systems, recipes, and related product development and promotions within the existing brand. He/she will ensure compliance with all culinary standards in the healthcare facility dining operations across business lines. The Dining Services Manager provides overall planning for, direction to, and control of menus and recipe compliance to achieve operating goals, and enhanced food quality and presentation. Responsibilities will include daily meal service, exceeding sanitation standards, operational outcomes, and building relationships with current and future healthcare personnel. Will actively participate in the interdisciplinary team, QAPI, PAR Committee, and Resident Council meetings. He/she will assist in the processing of research data, quality assurance, development of the plan of correction, (including sourcing materials), and development and execution of all culinary training programs and materials. The Dining Services Manager will act as the expert for all healthcare services and make recommendations for our healthcare operational strategy. Additionally, he/she will monitor, research, and report on all activities, and be responsible for providing leadership in strategic planning, development, and execution of food service operations, culinary support, and consumer food insights to assigned brands and/or corporate clients and incorporating experience from previous assignments to lead and inspire all aspects of culinary talent. Through regular contact, active listening, and timely addressing of any issues, concerns or problems, he/she will establish and maintain effective communication with the Registered Dietitians, the leadership of the dining services, and the healthcare department. This person will be charged with developing excellent working relationships within the department, and providing effective training, leadership, and management with all facility staff as he/she understands that the achievement of goals and high standards must be a joint effort in our complex and demanding business environment. Work Authorization/Security Clearance (if applicable) None at this time (Subject to change) AAP/EEO Statement Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Qualifications Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Directs healthcare, culinary, and resident services development and training Development and implementation of menus and operational standards Train, monitor, evaluate, and act on unit performance in all healthcare areas Serves as a liaison to Healthcare, Operations, and interdisciplinary teams Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction Leads the design process of all internal operational, delivery, and service development Guides product and service offering through the product life cycle Innovation of new product and program development Manage the portfolio of products within the healthcare signature programs Manage developmental projects independently, as required Competencies Customer/Client Focus. Learning Orientation. Teamwork Orientation. Thoroughness. Time Management. Supervisory Responsibility Previous experience with a high quality and service organization in a culinary leadership role with financial accountability and direct reports is required. Must have the ability to coach others without formal authority. Proven ability to coach and teach within the kitchen Work Environment Requires repetitive wrist motion. This position requires lifting up to forty pounds (40lbs) Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to sit; stand; and stoop, kneel, or crouch . The employee must frequently lift or move objects up to 10 pounds and occasionally lift or move objects up to 40 pounds. Position Type/Expected Hours of Work This is a full time exempt position, This position regularly requires weekend work. Required Education and Experience Ability to read, write and speak English. Associates Degree in Hospitality and Food Service Management Minimum2 years within a Healthcare manager role. Serv-Safe Certification for Managers Experience within a high-volume environment Prior experience developing and leading sustainable and healthy dining programs. Preferred Education and Experience A proven track record of profitable growth Highly developed interpersonal, analytical and communication (Written and Verbal) skills. CDM Certification A commitment to support sustainable business and farming practices. A fundamental belief that anything is possible and a vision for constant innovation. Additional Eligibility Qualifications Microsoft office applications- Word, Power Point, Excel Professional email use and business writing Google Drive Applications Experience with Mealsuite Foodservice software or similar patient menu software Work Authorization/Security Clearance (if applicable) None at this time (Subject to change) Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Additional Information Benefits: 401(k) Dental Insurance Disability insurance Employee assistance program Health insurance Paid time off Retirement plan Vision insurance Schedule: Monday to Friday Weekend availability Salary: $75,000-$80,000 Year COVID-19 considerations: Vaccinations preferred* AAP/EEO Statement Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Responsibilities

The Dining Services Manager is responsible for the innovative development of healthcare culinary services, ensuring compliance with culinary standards and enhancing food quality. This role includes planning and directing menu compliance, daily meal service, and building relationships with healthcare personnel.