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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $82,800.00 - $107,140.00
Work Schedule
Standard Hours
Day Shifts
Job Description
Kaiser Permanente is a leading healthcare organization known for its commitment to quality patient care, innovation, and community wellness. As one of the largest healthcare providers in the United States, Kaiser Permanente operates numerous hospitals, medical centers, and food service facilities dedicated to supporting the overall health and well-being of patients. The organization upholds a strong commitment to diversity, equity, and inclusion, ensuring fair and respectful work environments across all locations. They emphasize compliance with regulatory guidelines and ethical standards in every aspect of their operations.
The Baldwin Park Hospital, part of the Kaiser Permanente system located in Baldwin Park... Show More
The Baldwin Park Hospital, part of the Kaiser Permanente system located in Baldwin Park... Show More
Job Requirements
- Bachelors degree
- minimum four years of experience in food service or related field
- minimum three years of leadership experience
- minimum two years of experience with PC and Microsoft Office
- Food Protection Manager Certification
- strong leadership skills
- excellent communication
- ability to manage vendor contracts and compliance
- budget management experience
- knowledge of food safety and sanitation
- ability to handle escalated patient issues
- proficiency in inventory and procurement processes
Job Qualifications
- Bachelors degree
- minimum four years of experience in food service or a directly related field
- additional equivalent work experience in a directly related field may be substituted for the degree requirement
- relevant Masters degrees may be substituted for a portion of the work experience requirements
- minimum three years of experience in a leadership role with or without direct reports
- minimum two years of experience with PC based tools, Microsoft Office applications, Web-based applications
- Food Protection Manager Certification from recognized organizations
- knowledge of regulatory compliance standards
- advanced knowledge of quality control metrics in food service
- strong leadership, communication, and team-building skills
- knowledge of vendor management and procurement
- ability to develop and implement workplans and emergency preparedness plans
- ability to analyze patient feedback and quality control data
- skills in sanitation and maintenance of food service areas and equipment
- experience in budget management and inventory control
Job Duties
- Provides developmental opportunities for others
- builds collaborative, cross-functional relationships
- solicits and acts on performance feedback
- works closely with employees to set goals and provide open feedback and coaching to drive performance improvement
- pursues professional growth
- develops and provides training and development to talent for growth opportunities
- supports execution of performance management guidelines and expectations
- leads, adapts, implements, and stays up to date with organizational change, challenges, feedback, best practices, processes, and industry trends
- fosters open dialogue amongst team members, engages, motivates, and promotes collaboration within and across teams
- delegates tasks and decisions as appropriate
- provides appropriate support, guidance, and scope
- encourages development and consideration of options in decision making
- manages designated work unit or team by translating business plans into tactical action items
- oversees the completion of work assignments and identifies opportunities for improvement
- ensures all policies and procedures are followed
- aligns team efforts
- builds accountability for and measuring progress in achieving results
- determines and ensures processes and methodologies are implemented
- resolves escalated issues as appropriate
- sets standards and measures progress
- fosters the development of work plans to meet business priorities and deadlines
- obtains and distributes resources
- removes obstacles that impact performance
- identifies and addresses improvement opportunities
- guides performance and develops contingency plans accordingly
- influences teams to execute in alignment with operational objectives
- contributes to sanitation and maintenance of food services work areas and equipment by holding teams accountable by tracking and reviewing cleaning and sanitizing logs to ensure duties are performed according to company standards, and monitoring equipment problems and reviewing replacement requests to ensure such needs do not exceed budget
- leads strategic communications with vendors to ensure vendor contracts are in place
- establishes relationships with vendors to ensure they are providing services consistent with vendor agreements, regulatory compliance standards
- oversees vendor metrics to ensure service delivery is compliant, safe, sanitary, and supports patient satisfaction
- manages the team receiving, verifying, and storing of delivery items
- manages inventory usage to ensure it is within established utilization levels
- ensures procurement costs remain within budget
- leads the team to maintain stock levels at food stations, in work areas, and is updating inventory with out-of-stock items
- monitors loss and decay logs due to inaccurate labeling and storage of perishable items, and updates the procurement budgets as needed
- documents and manages the return of food that has been recalled or is at risk of contamination
- communicates or advises others on communications to patients and staff about ongoing updates or actions being taken to resolve food recall issues
- guides team to prepare menu/meal items by assisting cooking staff, according to standardized recipes and/or directions and providing support for other team members, and overseeing regulatory and budget adherence
- creates safety checks to ensure food is prepared in a safe manner, according to food preparation standards, and is safe for patients
- leads the team assembling patient meal trays and cafeteria and/or catering services, and oversees the team through the catering of food items according to scheduled mealtimes
- contributes to the development of workplans that ensure food supply, delivery, and services are efficiently maintained during times of crisis or emergency
- monitors team members, customer/patient interactions, and addresses highly sensitive service recovery issues
- provides guidance across unit based teams to support food service and delivery operations that help the business unit deliver quality care
- analyzes escalated or high-priority patient responses to quality control survey questions, guides the submission of relevant quality control reporting, and demonstrates advanced knowledge of metrics used to assess quality control and quality performance and how they affect other fields across the sub-function
- leads efforts to reduce critical control points to acceptable levels and improve the care experience
- leads the implementation of quality control initiatives on the team and prioritizes improvement recommendations for customer and patient services
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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