|Agriculture, Food & Natural Resources
Cleveland Area Hospital is an independent facility half an hour west of Tulsa, Oklahoma. The hospital offers emergency, laboratory, radiology, inpatient care, outpatient infusion, and nurse care services, a fully equipped rehabilitation center, and a thriving seven-provider primary care clinic.
The Hospital and Clinic have been on a consistent trajectory of growth and progress over the past 8 years, and patient volumes and revenues have doubled in that time. We are on course to continue this growth, and we would like the opportunity to share more about our success with dedicated individuals who are interested in joining a team that is growing and a facility that is expanding.
As an independent, self-managed, non-profit healthcare system governed by a local board of trustees, the organization successfully empowers team members to impact positively. Stable management and strong leadership preserve the culture and stability of Cleveland Area Hospital by prioritizing organizational fit, character, and work ethic when considering additions to the team. The support of the clinical team and front-line staff ensures the focus remains on quality patient care and expanding services. $2M of expansion is currently underway, with additional construction projects on the immediate horizon.
We seek a strategic, inspirational leader who will capitalize on the success and prepare the organization for our ongoing growth. Under the direction of the Chief Nursing Officer, the Culinary Manager performs supervisory functions related to hiring, training, scheduling, and managing department staff. Completes nutritional assessments on patients and provides diet education. Assist in maintaining and improving standards of food preparation and service.
The Culinary Manager will report to the Chief Nursing Officer and provide leadership to the dietary department by creating a framework of educational services that promote growth and development along with the orientation and training of new employees. In addition, they will be responsible for promoting and contributing to the community’s positive reputation and perception of the culinary department, including to other departments, managers, and co-workers. Along with coaching and mentoring to enhance team performance and ongoing recruiting and onboarding of staff.
PRINCIPAL JOB DUTIES AND RESPONSIBILITIES:
Supervises the culinary department, menu planning, supplies, overall food production, meal presentation, table service, budgeting, and safety in the kitchen.
Cook à la carte items.
Supervises and trains dietary department employees. Completes employee evaluations with the help of the Kitchen Manager.
Works with the Kitchen Manager in developing employee work schedules.
Screens patient medical records and completes nutritional assessments on patients identified at nutritional risk.
Identify food/fluid intake information and calculate nutrient intake.
Implement diet plans and physicians’ diet orders using appropriate modifications.
Utilize standard nutrition care procedures.
Document nutritional screening data in the medical records (i.e., care plans, MDS, etc.)
Writes patient and cafeteria menus with the help of the Kitchen Manager.
Checks invoices and submits them for payment.
Monitors and maintains compliance with Federal and State regulations and the organization’s Policies and Procedures.
Adheres to the behavior competencies.
Duties as assigned by the CNO.
EDUCATION/SKILLS and EXPERIENCE REQUIRED:
The candidate must be strategic and forward-thinking and have a demonstrated history of progressive leadership with a keen eye for team development. Additionally, the candidate must be engaging and enthusiastic, able to promote the long-term vision to internal staff and external recruits.
A licensed Dietician is required.
Management experience in a commercial kitchen is preferred.
Associate degree in hospitality management or related area preferred but not required.
Current Food Safety Manager’s permit or equivalent as regulated by state and local authorities or obtained within six months of hire.
Must be able to use math to compute recipes and costing.
Skills in preparing specialized dishes for specific diets.
Must be organized and able to multi-task in a fast-paced environment.
Availability to work some evenings and weekends for events and holiday staffing needs.
** The ‘Indeed Calculated Compensation’ range is inaccurate. Compensation is highly competitive and based on education, experience, and initiative.