Req Number 113404

　　Job Description

　　Directs, plans, and organizes dining services throughout hospital. Establishes and maintains dining quality, safety and service excellence standards, policies and procedures. Ensures excellent customer service is provided to internal and external customers and food is prepared and presented in an appetizing manner consist with high quality culinary standards.

　　Job Responsibility

　　Leads the Food & Dining Services group by communicating with and developing staff members, and building consensus for programs and goals that support a business, function or geographic area.

　　Develops and articulates a short-term strategic vision for areas of responsibility.

　　Oversees and directs culinary functions throughout hospital: menu development, ordering/purchasing, cost controls, patient nutrition, and event catering.

　　Develops and monitors strategic operating goals, objectives and budget; reports operational performance, justification and/or corrective action.

　　Plans, develops, implements, and evaluates departmental policies and procedures in accordance with approved nutritional principles and regulations; oversees food safety, sanitation and maintenance programs.

　　Selects, develops, manages and evaluates direct reports and oversees the development, management and evaluation of indirect reports; ensures staffing and skill levels meet departmental needs.

　　Establishes standards and specifications related to product quantity and quality, supplies and equipment procurement.

　　Oversees and ensures compliance with government and agency regulations.

　　Responsible for special dining functions and vending operations, as required.

　　Builds and maintains productive inter/intra departmental and vendor work relationships to optimize operations.

　　Evaluates and implements Quality Control/Performance Improvement related practices.

　　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 Qualification

　　Bachelor's Degree required, or equivalent combination of education and related experience.

　　Current Food Service Manager Certification required, plus specialized certifications as needed.

　　8-12 years of relevant experience and 7+ years of leadership / management experience, required.

　　8 + years of experience in Hospitality Industry is strongly preferred.

　　7+ years of leadership experience in Food & Dining Services in Hospital is strongly preferred.

　　*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).

　　The salary range for this position is $85,090-$147,220/year

　　It is Northwell Health’s policy to provide equal employment opportunity and treat all applicants and employees equally regardless of their age, race, creed/religion, color, national origin, immigration status or citizenship status, sexual orientation, military or veteran status, sex/gender, gender identity, gender expression, disability, pregnancy, genetic information or genetic predisposition or carrier status, marital or familial status, partnership status, victim of domestic violence, sexual or other reproductive health decisions, or other characteristics protected by applicable law.