Job Description

Position Summary:

The Patient Services Manager plans, coordinates and manages patient food service activities, complying with the standards. Establish and maintain effective working relationships with other departments of the hospital to provide a unified approach to patient care.

Education/Experience:

• High School/GED required, BS in food services, hospitality preferred.
• Related field or five years previous management experience in large-scale, high-volume food service operation required.
• Serv Safe Certified – required
• Required to obtain and maintain current Baltimore City Food Services Manager Certificate.

Principal Duties and Responsibilities:

• Plans, organizes, directs and supervises kitchen service activities and delivery of food to patient floors. Executes established policies, procedures, techniques and methods to achieve objectives in food service and delivery.
• Ensure compliance to food safety, sanitation, and overall workplace safety standards.
• Coordinates the scheduling, loading, delivery and pickup of food carts.
• Maintains compliance with established policies, procedures, objectives, quality assurance, safety, environmental and infection control. Maintains records, reports, and statistics as required.
• Directs and assists with care and maintenance of equipment/supplies. Maintains supply levels. Calls for equipment maintenance as needed.
• Enhances professional growth and development through in-service and other educational programs.
• Maintains and supports patient menu and reports/addresses any concerns.
• Work with clinical departments to develop and implement patient needs as needed.
• Participate in regular patient rounding to continually monitor, maintain and improve patient satisfaction.
• Responsible for adhering to sanitation requirements and enforces quality control standards for patient food items including temperature, food handling, quality, taste and presentation. Responsible for the sanitation of assigned kitchen zone. Responsible for meal rounds, test trays, and tray audits. Responsible for recording and all corrective action regarding food temperatures and food equipment including refrigeration and freezers.
• Trains/orients, instructs, assigns and supervises food service employees to ensure core competencies and regulatory guidelines are met.
• Evaluates performance and is responsible for adhering the all Human Resource policies. Provides in-service and on-the job training programs.
• Develops schedules and assignments and is responsible for supervision of patient services employees.

Shift:

Full Time (40 hours)

Rotating Shift, 5:30 am - 7:30 pm

Weekend work required

Exempt

We have a robust benefits package which includes medical, dental, vision, 401K. For additional information please go to:

Salary Range: Minimum 34.27 per hour - Maximum 59.98 per hour. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility.

In cases where the range is displayed as a $0 amount, salary discussions will occur during candidate screening calls, before any subsequent compensation discussion is held between the candidate and any hiring authority.

JHM prioritizes the health and well-being of every employee. Come be healthy at Hopkins!

Diversity and Inclusion are Johns Hopkins Medicine Core Values. We are committed to creating a welcoming and inclusive environment, where we embrace and celebrate our differences, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practices.

Johns Hopkins Health System and its affiliates are drug-free workplace employers.

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