Northwell Health
Northwell Health provided pay range
This range is provided by Northwell Health. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $75,020.00/yr - $126,250.00/yr
Job Description Manages, plans, organizes and evaluates the staff and activities supporting hospital food services.
Job Responsibilities
Provides leadership to Food & Dining Services team members, supervisors, and managers by communicating and guiding toward achieving department objectives.
Develops, communicates, and builds consensus for goals in alignment with the health system.
Plans, organizes and manages the staff and activities of the Food Service department including food production in the main kitchen.
Selects, develops, manages and evaluates direct reports; completes performance appraisals in a timely fashion.
Coordinates department staffing and scheduling to ensure adequate shift and skill coverage; reviews timesheets and maintains records.
Reviews and maintains inventory controls and par levels; participates in departmental annual budget preparation, tracks salary, operational and capital equipment expenses.
Records food count and leftovers daily; monitors and compiles operating expenses; adheres to established cash controls and reports on variances; makes recommendations for improvement.
Reviews equipment contracts and makes recommendations for improvements and efficiencies; ensures equipment is calibrated and in good working order.
Ensures internal and external customer inquiries are responded to courteously, accurately and in a timely manner.
Oversees the maintenance and integrity of conventional and computer-aided department records and information.
Participates in evaluating and implementing Quality Control/Performance Improvement related practices; ensures implementation, and evaluation of operating policies, procedures and processes.
Performs related duties as required. All responsibilities noted here are considered essential functions of the job under the Americans with Disabilities Act. Duties not mentioned here, but considered related are not essential functions.
Job Qualifications
Bachelor's Degree required, or equivalent combination of education and related experience.
Current Food Service Manager Certification required, plus specialized certifications as needed.
6-10 years of relevant experience and 5-7 years of leadership / management experience, required.
Additional Salary Detail: The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future. When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).
Location New York, NY
Employment Type Full-time
Seniority Level Not Applicable
Job Function Other
Industries Hospitals and Health Care
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Base pay range $75,020.00/yr - $126,250.00/yr
Job Description Manages, plans, organizes and evaluates the staff and activities supporting hospital food services.
Job Responsibilities
Provides leadership to Food & Dining Services team members, supervisors, and managers by communicating and guiding toward achieving department objectives.
Develops, communicates, and builds consensus for goals in alignment with the health system.
Plans, organizes and manages the staff and activities of the Food Service department including food production in the main kitchen.
Selects, develops, manages and evaluates direct reports; completes performance appraisals in a timely fashion.
Coordinates department staffing and scheduling to ensure adequate shift and skill coverage; reviews timesheets and maintains records.
Reviews and maintains inventory controls and par levels; participates in departmental annual budget preparation, tracks salary, operational and capital equipment expenses.
Records food count and leftovers daily; monitors and compiles operating expenses; adheres to established cash controls and reports on variances; makes recommendations for improvement.
Reviews equipment contracts and makes recommendations for improvements and efficiencies; ensures equipment is calibrated and in good working order.
Ensures internal and external customer inquiries are responded to courteously, accurately and in a timely manner.
Oversees the maintenance and integrity of conventional and computer-aided department records and information.
Participates in evaluating and implementing Quality Control/Performance Improvement related practices; ensures implementation, and evaluation of operating policies, procedures and processes.
Performs related duties as required. All responsibilities noted here are considered essential functions of the job under the Americans with Disabilities Act. Duties not mentioned here, but considered related are not essential functions.
Job Qualifications
Bachelor's Degree required, or equivalent combination of education and related experience.
Current Food Service Manager Certification required, plus specialized certifications as needed.
6-10 years of relevant experience and 5-7 years of leadership / management experience, required.
Additional Salary Detail: The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future. When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).
Location New York, NY
Employment Type Full-time
Seniority Level Not Applicable
Job Function Other
Industries Hospitals and Health Care
#J-18808-Ljbffr