MGR - DIETARY/FOOD SVCS

Job Description

Responsibilities

Salt Lake Behavioral Health operates a full-service kitchen serving 3 meals a day to + employees and patients. The Dietary Manager plans and oversees the preparation of delicious, well-balanced meals while also taking into consideration special dietary needs, allergies and preferred diets. Responsible for smooth day-to-day operation, ensuring a clean, safe and compliant kitchen. The Dietary Manager leads by example and shows leadership through communication, creativity, availability and flexibility.

Salt Lake Behavioral Health is a private bed freestanding psychiatric hospital specializing in mental health and substance abuse treatment for adults. We understand that not all wounds are visible. Depression, anxiety, trauma, addiction and suicide affects millions of individuals and families. Our mission is to transform lives through exceptional patient care.

Benefits of joining the Salt Lake Behavioral team:

• A challenging and rewarding work environment
• Growth and development opportunities within UHS and its + facilities
• Annual education/tuition assistance
• Competitive Compensation including
• Excellent and affordable Medical, Dental, Vision and Prescription Drug Plan
• k plan with company match and discounted stock purchase plan
• Generous Paid Time Off
• Expand your experience and energize your career

Duties include:

• Training and supervision food service staffDirectly oversee a team of 7 dietary staff members. Encourage a professional team rapport and cultivate a positive team spirit in the kitchen.Continually train and improve the quality of the kitchen staff and food production.Communicate clear expectations in the kitchen for each position and their responsibilities.Create and enforce work schedules, monitor attendance and PTO.Ensure proper staffing ratios are maintained, participate in interviewing and hiring all new dietary staff members.Complete annual skills evaluations, and performance evaluations for all staff.Complete a , , and day performance evaluation, and a day skills evaluation for all new staff.Enforce hospital policy, follow established corrective action process to address performance concerns.
• Ordering and menu preparationWork directly with the facility dietician to create a weekly menu. Including special diets, special events and seasonal food.Manage departmental budget, ensuring efficient use of resources while maintaining high quality service.Complete weekly food orders with the vendorHands on unloading and directing the inventory for all deliveries received, ensure delivery quality standards are met, rejecting items and reporting issues as needed.
• Kitchen ManagementOversee inventory and ensure First In First Out (FIFO) system is performed.Ensuring compliance with health and safety regulations.Ensure proper food handling, preparation, and storage practices are followed.Prepare written recipes, preparation instructions, and presentation expectations for the team. Oversee overall food quality and consistency within the kitchen.Ability and willingness to step in and cover any position in the kitchen if needed.
• Leadership DutiesMaintain transparency with upper management through reporting and participation in meetings.Take ownership in food scores from patient ratings and implement plans to improve scores.

Qualifications

• Physical RequirementsAble to lift lbs.Frequent balancing, stooping, kneeling, crouching, reaching, standing, pulling, walking, pushing, lifting, etc.Ability to stand for duration of shift.
• RequirementsHigh School Diploma required, Culinary degree preferred.5+ years experience in food service, institutional setting preferred.3+ years experience in kitchen supervisory role.Food Handlers Permit required.ServSafe certification required within days.