7 am to 330 pm m-f

At Children’s, the region’s only full-service pediatric healthcare center, our people make us the very best for kids. Come cultivate your passion, purpose and professional development in an environment of excellence and inclusion, where team members are supported and deeply valued. Opportunities for career growth abound as we grow our services and spaces, including the cutting-edge Hubbard Center for Children. Join our highly engaged, caring team—and join us in providing brighter, healthier tomorrows for the children we serve.

Children's is committed to diversity and inclusion. We are an equal opportunity employer including veterans and people with disabilities.

A Brief Overview
Responsible for providing supervision of overall daily operations of food services. Ensures daily operations for food preparation, service, handling, portioning, distribution, and sales to meet exceptional quality, cost control and compliance standards. Oversight of front line staff in preparation, cooking, serving, sales and presentation for patients, employees, visitors, caterings, etc. Conducts training, hiring, and other related personnel oversight. Participates in management activities such as scheduling, personnel management, meetings and training.

Essential Functions

• Personnel Supervision
  • Prioritizes and coordinates daily operations to ensure smooth and efficient operations of patient, family, employee and visitor services.
    -Provides leadership and guidance by sharing expertise with others.
    Maintains schedules and monitors time worked of all direct reports.
  • Trains and/or oversees the training of all staff on job related tasks.
  • Conducts employee performance management duties including completion and delivery of performance evaluations, setting goals, dissemination of information, coaching, addressing performance issues/routine correction actions, and recommending termination of employment.
  • Submits notifications for personnel actions (e.g., status changes, terminations).
  • Participates in selection, hiring, and salary recommendations.
• Participates in the daily food operation activities (production, service, sales, distribution, display, quality assurance, ordering) for all areas.
• Participates in daily and special function menus and food items ensuring adequate nutritional value and economic scale. Plans and implements cycle and catering menus and themed specials.
• Leads department and staff as a member of the management team ensuring staffing levels, job assignments, and operations run smooth and efficiently.
• Provides leadership to ensure cost control for food and supply purchases using forecasting methods from approved vendors ensuring adherence to fiscal, operational, budgetary and display standards.
• Trains new and incumbent employees regarding skills and competency on safe food receiving, handling, storing, display and serving (HACCP principles). Establishes, maintains and enforces safety, sanitation and proper food handling standards across settings. Complies with OSHA regulations and other local, state and federal regulations.
• Role models behaviors, skills, and a culture of an exceptional team standards which ensures the highest quality service.
• Participates in customer facing training, educational sessions and course creation to enhance wellbeing of the person.
• Regular attendance at work is an essential function of the job.
• Perform physical requirements as described in the Physical Requirements section

Education Qualifications

• High School Diploma or G.E.D. Required and
• Associate's Degree from an accredited college or university in food service or culinary arts or related field Preferred

Experience Qualifications

• Minimum 4 year's experience in food industry operations Required and
• Minimum 2 year's experience in food industry operations leadership role Preferred

Skills and Abilities

• Knowledge of menu design and accompanied costing, seasonal availability of foods, inventory control, and HACCP principles.
• Ability to: forecast food needs per historical data; manage the direct/indirect expenses related to food service; and staff department per needs and budgetary restraints without pre-approved overtime.
• Additional skills include: exceptional leadership of staff; and coaching/counseling techniques.

Licenses and Certifications

• Food Handlers Card Current and valid Food Handlers Certification (ANSI-accredited only) Required And
• Culinary certificate within 2 Years Preferred

Children’s is the very best for kids and the very best for your career! At Children’s, we put YOU first so together, we can improve the life of every child!