Summary

JOB SUMMARY

The Operations manager will train and manage kitchen personnel and supervise/coordinate all related culinary activities; oversee estimation of food consumption, requisitions and purchasing of food in accordance with given food/supply budget; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; oversee planning and pricing of menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation standards in the kitchen and cafeteria. Will oversee all catering events, including preparation of select items as needed to assure high standards of quality. Directly supervises kitchen personnel with responsibility for hiring, discipline, and performance reviews. Takes into consideration age specific and cultural factors in the preparation and delivery of food for pediatrics, adolescent, adult and geriatric patients in accordance with the departmental standards and the diet manual.

REQUIREMENTS Required Bachelor's Degree in related field or Culinary Arts More than 10 years 10+ years of progressive experience in food production and presentation required; 5+ years of supervisory experience,2+ years experience in catering required. Required SERVE SAFE Certification
SPECIFIC REQUIREMENTS

Analytical ability is necessary to manage and oversee the work of others, administer policies, procedures, departmental budget and programs.
 

Additional Information

As one of the largest health care providers in Maryland, with 13,000 team members, We strive to CARE BRAVELY for over 1 million patients annually. LifeBridge Health includes Sinai Hospital of Baltimore, Northwest Hospital, Carroll Hospital, Levindale Hebrew Geriatric Center and Hospital and Grace Medical Center, as well as our Community Physician Enterprise, Center for Hope, Practice Dynamics, and business partners: LifeBridge Health & Fitness, ExpressCare and HomeCare of Maryland.