Job Description

Pay: $90K/YR+ DOE
The pay listed is the hourly range or the hourly rate for this position. A specific offer will vary based on applicant’s experience, skills, abilities, geographic location, and alignment with market data.

Benefit Information:
ABM offers a comprehensive benefits package. For information about ABM’s benefits, visit ABM Employee Benefits | Staff & Management

Responsible for the management of the food preparation for patient/resident, retail and catering service(s). Provide leadership for the planning, training, review and evaluation of all food production activities of the Food and Nutrition/Dining Services Department, consistent with ABM Healthcare Support Services standard operating procedures.

RESPONSIBILITIES – ESSENTIAL FUNCTIONS

Uphold ABM Healthcare Support Services Mission, Vision, and Values.

Maintain professional behavior and composure in difficult situations.

Promote a customer service mindset and respond to requests with urgency.

Build positive relationships with customers and co-workers.

Lead customer service improvement initiatives.

Complete required reports timely and professionally.

Monitor and conduct training programs.

Follow infection control and HIPAA guidelines.

Conduct staff meetings and coaching.

Promote departmental quality initiatives and service recovery.

Ensure compliance with standard operating procedures.

Direct staff on equipment use and maintenance.

Maintain retail cash control.

Monitor food service, sanitation, and safety.

Implement cleaning schedules and sanitation inspections.

Ensure proper food storage and temperature records.

Document employee attendance and incidents.

Assist in hiring and training.

Maintain organizational records.

Understand and demonstrate key performance indicators.

Prepare work schedules and reports.

Supervise and provide relief for staff.

Control inventory and minimize waste.

Inspect and taste food products.

Ensure timely meal service and proper food storage.

Conduct in-service training and maintain employee files.

Participate in performance evaluations.

Support self-development and learning.

Adhere to attendance and dress policies.

Communicate appropriately for age-specific populations.

Participate in community service or volunteer work.

Perform other duties as assigned.

Respond to emergencies and manage varying workloads.

RESPONSIBILITIES – NON-ESSENTIAL FUNCTIONS

Maintain professional appearance.

Participate in department meetings.

Coordinate and schedule staff activities.

Communicate professionally with patients, families, and visitors.

Write professional correspondence and reports.

Lead effective meetings and discussions.

Education/Training:

Required: High School Diploma or GED

Preferred: Associate’s Degree in Food Service or related experience

Job Knowledge/Experience:

Required: 3–5 years supervisory experience in food service

Licenses:

Required: Sanitation certification (may obtain within 60 days)

Language/Writing/Communication:

Able to follow instructions and use basic office equipment

Current on sanitation guidelines

Problem-solving skills

Other Skills:

Strong interpersonal and customer service skills

Teamwork and communication abilities

Motivational and disciplinary skills

REPORTING RELATIONSHIPS

Reports to assigned manager

Receives direction from assigned manager

Works with Food and Nutrition Services team

MACHINERY/EQUIPMENT/TOOLS OPERATED

Works in healthcare environment

Handles physical tasks including lifting, pushing, and working in extreme temperatures

Exposure to healthcare-related illnesses

Must maintain neat appearance and flexible schedule

PHYSICAL REQUIREMENTS

Frequent walking, standing, bending, squatting, kneeling, twisting, stooping, crouching

Occasional climbing and crawling

Reaching above shoulders daily

Lifting and carrying up to 100 lbs

Hand manipulation required (grasping, pushing, pulling, twisting)

Sensor requirements: feeling, talking, hearing, vision (close, distance, peripheral, depth perception, focus)

Exposure to hazardous equipment, chemicals, uneven ground, electrical shock, radiation, bloodborne pathogens, infectious diseases, cleaning agents, hot equipment, temperature extremes, and outdoor conditions

Typical noise level: moderate

Fire Safety

Bloodborne Pathogens

Right-To-Know

Hand Hygiene

Infection Control

Physical Demands

Chemical Safety

Facility-specific training

Compliance with training requirements

Pre-Employment and Annual Requirements

10-panel drug screen

Physical exam (must lift up to 50 lbs.)

MMR titer

Hepatitis B vaccine or declination

Flu shot (Oct 1–Apr 30)

PPD skin test (2-step)

Chickenpox history or Varicella vaccine