UPMC North Central Pa region is seeking a dedicated and experienced manager. We are comprised of 5 hospital campuses supported by a high performing Food & Nutrition team providing a variety of services to patients, residents, staff and visitors. This position will have oversight of food production, patient services, and retail services at UPMC Williamsport, with over 100 direct and indirect reports. This is a key leadership position on the food & nutrition leadership team that works closely with a team of supervisors, food managers, Clinical Nutrition Manager, Executive Chef, and the Food Service Director.

• Coordinate and supervise daily activities in patient services, retail, and catering operations.
• Ensure high-quality food and service standards through effective training and management of supervisory staff.
• Oversee the process of ensuring quality food products upon delivery.
• Assure adherence to UPMC Health System specifications for purchasing.
• Participate in department budget development.
• Prepare union work schedules.
• Assist the Food Service Director in meeting departmental guidelines for patient and customer service and satisfaction.
• Oversee invoice processing.
• Conduct appropriate meetings and in-services as needed.
• Oversee department security with regards to food products.
• Participate in performance evaluation and competency verification.
• Oversee sanitation of the department and HACCP measures for receiving, storage, food handling, food preparation, and service.
• Participate in menu planning for retail, catering, and patient services.
• Oversee inventory and ordering processes, maintaining inventory levels of 1.2 to 1.5 weeks on hand.
• Maintain effective systems for food production and delivery.
• Participate in the development and adjustment of department policies and procedures.
• Represent the UPMC Williamsport Food & Nutrition Department on system and hospital committees as assigned.
• B.S. degree in food service management, food and nutrition, or other related curriculum preferred.
• 2 years of supervisory experience in institutional food service preparation and services preferred.
• Knowledge of union contract administration preferred.