MGR - DIETARY/FOOD SVCS- TMC BONHAM

TMC Bonham Hospital is a 25-bed critical access hospital that includes both primary care and specialty physicians. The Critical Access Hospital, offering both inpatient and outpatient services along with 24-hour emergency services. The Critical Access Hospital (CAH) Program was established to assure access to healthcare services for rural residents. The program provides rural acute care hospitals with a range of opportunities for service enhancement and quality of care improvement. Quality healthcare and patient safety is our goal. Delivering the right care at the right time in the right setting is the core mission of a critical access hospital. We are committed to improve the quality of care we deliver every day. TMC Bonham is managed by Texoma Medical Center, subsidiary of UHS.

The Manager of Dietary is responsible for the overall development, management, and performance of the Dietary Services within and in accordance with all policies and philosophies of the institution, any other accrediting body, which involves planning, coordinating, and administering all departmental programs. Implements and coordinates the culinary function. Directs and trains cooks and utility workers. Ensures food preparation and production meets operational standards. Manages catering and retail areas. Ensures patient, customer and client satisfaction. Financial management to include food cost and labor management. Manages food and physical safety programs. Responsible for food production of patient, cafeteria, and catering services. Supervises day-to-day work activities by delegating authority, assigning, scheduling, and prioritizing activities and monitoring operating standards. Establishes operating standards, implements quality improvements and communicates them to employees. Performs audits and prepares reports. Performs all work in accordance to the mission, vision and values of TMC Bonham hospital.

Associate's degree in Food Management/Culinary Services or related field preferred

Minimum 2 years' experience in a Food Service facility coordinating functions; some management experience preferred. 1 year of work experience in concessions, retail sales, or store operations.

Food Handler's permit required. Manager level ServSafe Certification required within 90 days of hire.

Ability to read and write English. Ability to communicate with staff, physicians, support agencies, vendors, and others. Ability to remain calm under stress. Ability to coordinate large functions. Good inter-personal skills, with ability to communicate effectively and record documentation legibly. Quantitative/mathematical ability. Understands volumes, weights, and measures. Basic computer knowledge including Microsoft applications required.

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