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Associate Director - Food & Material Handling - Full time - Days

Requisition # 20003577 Apply Now

The Associate Director reports to the Executive Director and provides direction and support to the Food and Material Handling operations and staff. The Associate Director is responsible for the management of operational programs and services, financial oversight, and people management for the department. Collaborates with the Executive Director in the strategy, planning, and execution of Food and Nutrition strategic initiatives that will impact the business unit. Plans, organizes, controls and directs the operations of Food and Materials Handling, Kosher Kitchen, and Thalians Production Kitchen in compliance with Public Health and other relevant regulatory requirements. Oversees, supports, and consults on product development, product specification, acquisition and implementation of products. Works in collaboration with Patient Services leadership to ensure provision of optimal food service to patients. Creates an environment or culture that enables the unit and hospital to fulfill its mission and meet or exceed its goals. Primary Duties and Responsibilities • Directs, develops, controls, evaluates and maintains the patient food service program in Food and Materials Handling in compliance with Title XXII regulations, Joint Commission, and FDA Food Code achieving application of uniform national Food Safety Standards. • Manages the Thalians Production Kitchen assuring quality of food production consistent with the expectations of the patient populations served. Established and maintains stringent food safety and food production practices in all aspects of the operation. • Manages Special Patient Food Services including Deluxe Services assuring quality of services consistent with the expectations of the patient populations served. Establishes and maintains positive and collaborative relations with Nursing and Patient Relations Representatives. • Communicates, problem solves and consults on patient food service and patient satisfaction issues using pertinent operational data such as patient interviews, survey data, and work flow audits. • Performs as liaison with Supply Chain Management, authorized Primary vendor, and other key vendors to seek quality products and to maximize financial benefits to the organization. • Coordinates and directs the continuing education/in-service and competency assessment activities for staff to maintain the coordinated and consistent production and distribution of patient meal products. Develop staffing plans to ensure appropriate staff level based on patient volume and activity. Manage direct reports, work teams, and departmental employees. Responsible for hiring, assigning/scheduling work, performance management, coaching, training, developing employees, disciplinary actions, grievances, and terminations. Recommends and/or develops programs to improve morale, motivation, and retention of staff. • Develop business and operation plans for the unit and for specific programs by preparing, monitoring and managing the budget to ensure conformity with established budgetary goals. Manage monthly reports to explain variances and make recommendations for corrective action when necessary. Collaborates with the departmental Business Administrator to develop, maintain, and improve purchasing and acquisition, receiving, and accounting processes. Acts as a liaison with Supply Chain Management, authorized Primary vendor, and other key vendors to seek quality products and to maximize financial benefits to the organization. • Implements, evaluates and maintains automated systems supporting the Food and Materials Handling and patient food service operations in collaboration with designated departmental information system staff. • Develops, revises and maintains policies, protocols, technical resources to support the patient food services program. Represents the department and/or serves as a professional resource addressing patient food service concerns inter-and intra-departmentally. Facilitates communication and consistent follow-through for efficient coordination of services and provision of care. Maintains open lines of communication among subordinates, peers, and management. • Oversees, supports and consults on product development, product specification, acquisition, and implementation of products. Supports development of menus in conformance to the approved diet manual, patient acceptance, and budgetary resources. • Ensure compliance with state and federal laws, accreditation, professional and regulatory agency standards and licensure requirements. Maintain staff compliance with medical center policies, procedures and protocols. Teamwork/Customer Relation Responsibilities Cultivates and maintains strong customer relationships and rapport with stakeholders and/or client groups Establishes effective working relationships with cross-functional team(s) Collaborates to problem solve and make decisions to achieve desired outcomes Team Lead/Supervisory/Management Responsibilities Responsible for hiring, onboarding, managing schedules, personnel actions, performance reviews, and performance improvement plans. Supervises the day-to-day work of employees, assigns work, ensures tasks are completed and deadlines are met. Plans, leads, and directs work of staff to ensure goals and objectives are completed within established budget and deadlines are met. 
Educational Requirements:
Assoc. Degree/College Diploma Food service, culinary arts or other related field required
Bachelor's Degree Foods, business management or other related field preferred

Experience:
Six (6) years experience successful senior food service management work or other food service related experience. Must have a current working knowledge of the FDA Food Code, Title XXII, and Joint commission requirements related to patient food services. 
  • Working Title: Associate Director - Food & Material Handling - Full time - Days
  • Department: Food Svcs Comm 3-7
  • Business Entity: Clinical & Support Services
  • City: Los Angeles
  • Job Category: Patient Services
  • Job Specialty: Food Services
  • Position Type: Full-time
  • Shift Length: 8 hour shift
  • Shift Type: Day
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Cedars-Sinai is an EEO employer. Cedars-Sinai does not unlawfully discriminate on the basis of the race, religion, color, national origin, citizenship, ancestry, physical or mental disability, legally protected medical condition (cancer-related or genetic characteristics or any genetic information), marital status, sex, gender, sexual orientation, gender identity, gender expression, pregnancy, age (40 or older), military and/or veteran status or any other basis protected by federal or state law. If you need a reasonable accommodation for any part of the employment process, please contact us by email at Applicant_Accommodation@cshs.org and let us know the nature of your request and your contact information. Requests for accommodation will be considered on a case-by-case basis. Please note that only inquiries concerning a request for reasonable accommodation will be responded to from this email address.

Cedars-Sinai will consider for employment qualified applicants with criminal histories, in accordance with the Los Angeles Fair Chance Initiative for Hiring.

At Cedars-Sinai, we are dedicated to the safety, health and wellbeing of our patients and employees. This includes protecting our patients from communicable diseases, such as influenza (flu). For this reason, we require that all new employees receive a flu vaccine based on the seasonal availability of flu vaccine (typically during September through March each year) as a condition of employment, and annually thereafter as a condition of continued employment.

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