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June 7, 2022Food Service Manager – Little Sisters of the Poor
The Food Service Manager is responsible for the development and maintenance of Dietary service objectives, standards of practice, scheduling within department, and Dietary staff development. These services are consistent with the Home's standards and philosophy and are in compliance with all regulations, codes, policies and procedures that govern the facility.
The Food Service Manager will carry out duties in keeping with the mission of Little Sisters of the Poor, namely the caring for the aged poor with love, respect and dignity. “Making the elderly happy, that is what counts” was a saying of the Little Sisters of the Poor foundress Saint Jeanne Jugan. Central to this philosophy is the promotion of a holistic approach for our Residents in an atmosphere of kindness and respect in creating a family spirit.
This position, located in Pittsburgh, is primarily days but could include holidays and weekends. Additionally, there is a possibility other shifts could be assigned.
The Food Service Manager will:
- Be accountable to the Mother Superior or Designee with responsibility and authority for the direction and supervision of dietary services.
- Schedule staff in a timely and accurate manner to meet demands of the department and the Home.
- Visit Residents regularly to assure maximum care and services are provided.
- Assure that all dietician services provided are appropriate and consistent with the policy/procedures of the Home and with state/federal regulations.
- Complete and review a comprehensive assessment for each Resident as required.
- Aid in the Plan of Care process and review and update as needed.
- Verify that dietary documentation is informative and is in compliance with state/federal regulations.
- Serve on the Quality Assurance Committee and its subcommittees.
- Share in the planning, development, implementation and evaluation of written policy and procedures.
- Participate in the recruitment and selection of dietary personnel in collaboration with the Human Resources Director assuring that all sanitary certificates are current and valid.
- Evaluate the work performance of all dietary staff. Do performance appraisals in a comprehensive and timely manner utilizing the conference as an opportunity to objectively review performance and set goals for the next year.
- Establish that the duties of all dietary personnel are clearly defined and consistent with their level of experience, education, and preparation.
- Develop objectives for the department and routinely review departmental operations with staff to measure effectiveness in meeting objectives. Initiate and conduct staff meetings as required and/or indicated.
- Engage in all staff and management meetings viewing position as a key member of the management team.
- Take part in the planning and development of orientation and education training programs for dietary staff.
- Cooperate with the Mother Superior or Designee in planning the budget for the department.
- Maintain effective communication and working relationships with the Mother Superior and the nursing department. Maintain effective and consistent communication between departments.
- Protect the confidentiality of all Resident, departmental and organizational information. Demonstrate behavior that indicates recognition of Resident rights.
- Assist staff with re-certification process.
- Monitor adherence to the food and staffing budget, and will inform Mother Superior or Designee when food services costs deviate from the budget.
The Food Service Manager must have:
- Must meet one of the following requirements: (A) A certified Food Service Manager ; or (B) Have similar national certification for food service management and safety from a national certifying body; or (C) Has an associate’s or higher degree in food service management or in hospitality, if the course study includes food service or restaurant management, from an accredited institution of higher learning; and In States that have established standards for food service managers or Food Service Manager s, meets State requirements for food service or Food Service Manager s, and receives frequent consultations from a qualified dietician or other clinically qualified nutrition professional.
- High school education or equivalent.
- A refined leadership and organizational skills.
- Supervisory experience in Dietary, preferably three to five years in a health care setting.
- Ability to function independently performing related duties/tasks with a minimum of supervision or direction
- Thorough knowledge of State and Federal regulations and guidelines governing Dietary in long term care facilities.
- Basic understanding of the special needs and problems affecting the elderly.
- Leadership abilities, self -reliance, integrity, initiative, dependability, and good judgment.
- Judgement and ability to purchase, store, and distribute adequate supplies.
- Basic computer skills and knowledge.
- Good written and verbal communication skills, and be able to read, write and understand English.
We offer a friendly, supportive homelike work environment.- Competitive wages.
- Health care, dental and vision coverage.
- Paid vacation time, personal time, wellness days and sick time.
- Enrollment in our pension plan.
- Life Insurance for our employees.
- Free onsite parking.
Criminal Background and drug screening required
Resumes should be sent to: hrpittsburgh@littlesistersofthepoor.org