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ScionHealth

Manages acute and post-acute hospital networks

Manager Culinary Services

Food & Beverage Operations ManagementConfirmed live in the last 24 hours
Full-timeBaldwin Park, CA, USA$71.1k - $106.7k /yr

About the Job

Requirements

  • Required education: one of the following—registered/licensed dietitian; registered dietetic technician; Certified Dietary Manager; Certified Food Service Manager; Food Management Professional; or an associate degree or higher in food service or restaurant management. Candidates using the associate-degree option must meet state requirements and have frequent, scheduled consultations with a registered dietitian.
  • Food Protection Manager Certification from an ANSI-CFP accredited program is required.
  • Two years of experience in food service management is required.
  • Knowledge of quantity food production, safe food preparation, and proper food handling techniques is required.
  • Knowledge of therapeutic diets for patients in an acute care setting is required.
  • Ability to read, write, and speak fluent English is required.
  • Basic computer skills and working knowledge of Microsoft Office, word-processing, and spreadsheet software are required.
  • Regular attendance is required.

Responsibilities

  • Organize and direct the Nutrition and Culinary Services food service operation in accordance with applicable federal, state, and local guidelines and regulations, company policies and procedures, and in coordination with the Registered Dietitian or Nutrition and Culinary Services Director, to provide quality food service and nutrition care to patients, employees, and guests.
  • Participate with the Registered Dietitian in planning and creating the hospital’s strategic plan.
  • Manage the department according to company policies, procedures, standards, and applicable regulations.
  • Participate in department budget planning; submit capital budget requests to the Chief Financial Officer; and manage the department’s daily budget through operational expense and labor management.
  • Maintain department expenditure and meal-count records, compile monthly financial reports, and submit them to Administration.
  • Develop department schedules to maintain adequate staffing within budgeted full-time equivalents.
  • Purchase food, supplies, and equipment from approved vendors, confirm deliveries, inspect shipments, and sign shipment invoices or receipts.
  • Manage food and supply stocking and inventory, following storage and labeling procedures, and conduct monthly physical inventories.
  • Participate in the hospital’s Performance Improvement program by collecting, aggregating, trending, and acting on key food-service indicator data.
  • Develop the annual department Quality Assurance and Performance Improvement plan and present monthly reports to the hospital committee as required by facility policy.
  • Monitor kitchen quality controls, check logs for accuracy, and conduct weekly kitchen safety and sanitation audits.
  • Participate in surveys by instructing staff on conduct and disclosure, remaining present while surveyors are on-site, directing timely information collection, taking corrective action when appropriate, and working with other departments on plans of correction as needed.
  • Serve on committees as required by company standards, regulations, or supervisor appointment.
  • Recruit, select, and train culinary staff; complete new-hire and annual competency evaluations; orient new employees; prepare and retain work schedules; and conduct timely 90-day and annual performance reviews.
  • Schedule or conduct monthly in-service training for culinary staff and hold routine department meetings.
  • Direct the diet clerk or designated employee in menu management, including preparing menus for patient distribution, checking the electronic medical record for diet-order and room changes, admissions and discharges, updating patient cardexes, printing tray tickets, and entering patient menu selections.
  • Provide production sheets and standardized recipes to staff.
  • Check patient snack orders against diet orders, provide snack-production sheets, and ensure snacks are properly labeled and distributed on time.
  • Communicate patient diet concerns or dissatisfaction to the Dietitian for follow-up and education as needed.
  • Organize food preparation and service for patients, the cafeteria, and catering using production sheets and planned menus, and hold cook huddles as needed.
  • Ensure food is properly prepared to preserve nutrient content, quality, flavor, and appearance in accordance with regulations.
  • Monitor internal cooking and holding temperatures for each meal to ensure food safety.
  • Supervise staff to ensure food is prepared in accordance with food-safety and sanitation regulations and therapeutic menus and recipes.
  • Monitor tray-line assembly for accuracy and timely meal delivery to patients and the café.
  • Ensure routine delivery of floor stock to nursing units and Administration.
  • Stay current on federal, state, and local food-safety and sanitation regulations; handle food recalls promptly and ensure affected products are handled properly.
  • Supervise dish-room cleaning and sanitizing procedures for dishware, meal-delivery carts, and pots and pans.
  • Conduct monthly physical-plant inspections and ensure fire extinguishers, eyewash stations, and contracted services—including grease trap, barrel, vent hood, fire-suppression system, pest management, and chemical dispensers—are properly inspected or maintained.
  • Plan and implement processes for managing equipment and the physical environment to maintain a safe workplace; ensure equipment temperatures are taken according to policy; and promptly report hazardous conditions or equipment and communicate issues and improvement opportunities to the supervisor.
  • Maintain emergency and disaster readiness in accordance with company policy and applicable laws and regulations; conduct and document monthly inventories of emergency food and supplies.
  • Stay current on federal regulations for long-term acute care hospitals, state-specific regulations, food safety, industry trends, new products, current research, and food-service programs, and incorporate relevant updates into the work.
  • Apply knowledge of human growth and development across the lifespan and provide age-appropriate care to the patient population served.
  • Attend mandatory in-services and staff meetings; maintain applicable current licensure or certification; follow departmental and hospital health, safety, security, and hazardous-material policies and procedures; and perform other related duties as assigned.

Desired Qualifications

  • Experience in an acute care hospital setting is preferred.
  • Knowledge and experience with therapeutic diet preparation.

About the Company

ScionHealth

Manages acute and post-acute hospital networks

ScionHealth runs a network of hospitals that provide both acute and post-acute care. It operates 79 hospital campuses across 25 states, including 61 long-term acute care hospitals and 18 community hospitals, with a focus on patient-centered, quality-driven care. Its services cover the full hospital care path—from immediate treatment to longer-term recovery—using coordinated care teams and technology to support clinicians and improve outcomes. The company differentiates itself by its large, integrated network that combines short-term and long-term care, its community-focused approach, and its emphasis on investing in people and technology to deliver compassionate care. Its goal is to improve health outcomes in communities by offering a seamless continuum of hospital care and expanding access to high-quality services.

Company size
201-500
Company stage
Not listed
Total funding
Not listed
Headquarters
Louisville, KY
Founded
2021

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