Sous Chef/Manager, Food and Nutrition Services

Baystate Health, a nationally recognized leader in healthcare quality and safety, is looking for a Sous Chef / Manager, Food and Nutrition Services to join our team in Springfield, MA.

SCHEDULE :

Full time, 40 hours / week, salaried position

LOCATION :

• Baystate Main Campus
• Springfield, MA

THE ADVANTAGES OF WORKING WITH BAYSTATE!

• Excellent Compensation High-quality, low-cost medical, dental and vision insurance
• Generous PTO up to 25 days in the first year, with scheduled earned increases
• Continuing education support and reimbursement
• First Time Home Buyers Financial Packages
• Farm Share Memberships
• 403b retirement company match & annual company contribution increase based on years of service
• Free money coach advice from a certified professional
• Wellbeing programs that include but are not limited to mental, physical, and financial health
• Pet, home, auto and personal insurance
• Life insurance
• Reimbursement for a variety of wellbeing activities, included but limited to gym membership and equipment, personal trainer, massage and so much more!
• Wellbeing programs that include but are not limited to mental, physical, and financial health

Baystate Health, western Massachusetts’ only academic center and tertiary care provider has a long and proud tradition of continuous learning and improvement.

We educate and train hundreds of healthcare workers every year and advance knowledge about new approaches to care. At Baystate Health we know that treating one another with dignity and equity is what elevates respect for our patients and staff.

We are committed to increasing diverse representation across our organization. Together our inspired and compassionate teams manage the whole health needs of all communities in need.

Qualifications : 1) GED or equivalent

1) GED or equivalent

2) ServSafe Certification

Required Work Experience :

1 ) 5 years food production and retail management experience in large healthcare system.

Skills and Competencies :

1 ) Proven skill in : quantity food preparation; cook-chill, purchasing and inventory control; expense control; sanitation certification;

P & L management; customer service.

2 ) Proven leadership and communication skills fostering positive employee relations and interdepartmental collaboration.

3 ) Demonstrated skills in financial management and information systems applications in food services.

4 ) Documented skills in financial management.

5 ) Documented skills in information system applications.

We strive to be the place where we can help you build the career you deserve apply today YOU belong at Baystate!

OUR COMPENSATION PHILOSOPHY

We offer competitive total compensation that includes pay, benefits, and other recognition programs for our employees. The base pay range shown above considers the wide range of factors that are considered in making compensation decisions including knowledge / skills;

relevant experience and training; education / certifications / licensure; and other business and organizational factors.

This base pay range does not include our comprehensive benefits package and any incentive payments that may be applicable to this role.

Summary :

In support of BHS mission and Integrated Delivery System, directly manages operations at BH based on assigned area. Areas include but not limited to Patient Service, Production, Retail, Catering and Sanitation.

AParticipates in hospital committees and assigned system committees. Effectively integrates clinical, production and services objectives.

Review Patient Survey results taking appropriate actions.

Job Responsibilities :

1 ) Manages Patient Food Services, Dining Services, Conference and Catering Services.Sets performance objectives; performs evaluations;

responsible for recruiting, orientation / training, disciplinary actions and terminations following Human Resources policies.

2 ) Controls staffing to FLEX budget; maintains manning tables; posts position requisitions.Orients and trains new hires;

maintains position descriptions, competency standards and credentialing of technical positions where appropriate.Develops employees to highest levels of performance.

3 ) Consistently models BHS values, setting expectations among staff to practice same : Integrity; respect; trust; collaboration;

and communication confidentiality.Assures communications and performance through organized meetings, setting agendas, recording minutes.

Encourages employee participation and feedback.Actively resolves problems and issues among staff.

4 ) Directly controls cost center fiscal performance including; budgets; productivity; bench marking .Manages cost, flexes labor and supplies to volumes;

reports variances to FLEX Budget.

5 ) Direct and supervise personnel and activities, including evaluation, scheduling, orientation and training.Make final determination on employee hire, transfer, promotion, wage changes, discipline, termination and similar actions.

Refer questionable cases or problems to Director or others. Interview perspective employees, making recommendations on employee hiring, transferring, promotion, disciplinary actions, wage changes, termination and similar actions.

Resolve employee issues and other personnel problems. Control staffing to budget. Orient and train new hires; competency standards and credentialing of technical positions, where appropriate.

Develop employees to highest levels of performance. Assure employee training and understanding in order to comply with OSHA, JCAHO and Department of Public Health regulations and response to emergencies.

Respond to complaints and other comments from patients, administration and other personnel in a timely and accurate manner.

6 ) Orient designated hospital personnel to functions of FANS as required.Serve as liaison to other Baystate Health departments.

Monitor customer expectations through satisfaction plans and measurement tools to assure adequacy of service.Coordinate / administer department committees and work teams.

Inspect service proposals to assure compliance.Check work of staff to ensure compliance with applicable safety and environmental regulations and document process of results, via the Standard QA System.

Assures high standards of sanitation, HACCP and safety.

7 ) Prepare annual goals, objectives and new program requests.Monitor and maintain costs.Document activity and report productivity statistics to appropriate personnel as directed.

Oversee Department operations to assure cost-effective and efficient performance within budgeting limits.Participate in development and implementation of departmental goals and objectives, also the preparation of departmental capital budget.

Directly control cost center fiscal performance including budgets, productivity; bench marking; capital and new programs.

Manages accounting of cost centers, end of month reports, trending, volumes, distribution reports, etc.Flexes labor and supplies to volume;

reports variances to FLEX budget. Manages adventures for consulting or external contract service.

8 ) Interview perspective employees, making recommendations on employee hiring, transferring, promotion, disciplinary actions, wage changes, termination and similar actions.

Resolve grievances and other personnel problems within position responsibility.Control staffing to budget.Orient and train new hires;

competency standards and credentialing of technical positions, where appropriate. Develop employees to highest levels of performance.

Assure employee training and understanding in order to comply with HACCP, JCAHO and Department of Public Health regulations and response to emergencies.

Respond to complaints and other comments from patients, administration and other personnel in a timely and accurate manner.

9 ) Assures communication and performance through organized meetings, setting agendas, recording minutes.The Manager encourages employee participation and feedback while maintaining employee confidentiality and trust.

Actively solves problems and issues among staff.Proven leadership and communication skills fostering positive employee relations and interdepartmental collaboration.

Demonstrated skills in financial management and information system applications in FANS, and customer service.Actively monitors employee turnover and implements programs to increase retention.

Conducts daily inspection tours throughout assigned units of the Medical Center and Health System.Follow up on related problems to ensure corrective measures and completion.

10 ) Coordinate and develop efforts with administrators and department directors as well as subordinate and supervisory personnel.

Work with appropriate personnel planning, budgeting, monitoring, resource allocations and related issues on an interdepartmental basis.

Develop and implement new program initiatives and plan program and service modifications.Assure conformance of operating manuals.

Conduct and attend various meetings, discussions, conferences, committees and seminars, both within and / or outside the Medical Centers.

Conduct new product evaluations, securing MSDS Sheets and report results to Director, Leadership, and Quality Improvement Committee.

Develop a system to prioritize and track projects.