Assistant Ops Manager | Glenwood Reg Med Center in West Monroe, Louisiana at LEMONTREE HEALTHCARE SERVICES LLC

Lemontree Healthcare is seeking an experienced, highly motivated, and service-oriented Assistant Operations Manager – Food Service to support the leadership and daily operations of the Food Service Department.This position will provide hands-on leadership to food service employees and will serve as a key operational leader and will assume responsibility for department operations in the absence of other Food and Nutrition Division Managers.

Key Responsibilities

Leadership and Team Management

• Assist the Food Service Operations Manager with the leadership, supervision, coaching, and development of food service staff, including cooks, servers, cashiers, dietary aides, and other department personnel.
• Provide daily direction and support to employees to ensure effective performance and adherence to department standards.
• Assist with staff scheduling and ensure appropriate staffing coverage for meal periods, weekends, holidays, and other operational needs.
• Conduct or assist with employee orientation, training, competency assessments, and ongoing development.
• Promote teamwork, accountability, professionalism, and positive employee engagement.
• Address employee performance concerns promptly and communicate significant issues to the Food Service Operations Manager.
• Serve as a visible leadership presence throughout kitchen, dining, and patient meal service areas.
• Assume leadership responsibility for the department when the Food Service Operations Manager is unavailable.

Daily Food Service Operations

• Assist in overseeing daily food service operations, including food preparation, tray assembly, meal delivery, serving, dining services, and cleanup.
• Monitor meal production and service to ensure meals are prepared and delivered accurately, safely, and on schedule.
• Ensure patient meals are prepared according to prescribed diets, allergies, restrictions, preferences, and other identified nutritional requirements.
• Coordinate with nursing and other healthcare departments regarding patient meal needs and service concerns.
• Monitor staffing assignments and adjust workflows as necessary to maintain efficient operations.
• Identify operational challenges and implement immediate solutions in collaboration with the Food Service Operations Manager.
• Ensure kitchen, serving, dining, and storage areas remain organized, clean, and operational throughout each shift.

Food Safety, Sanitation, and Regulatory Compliance

• Ensure employees consistently follow food safety, sanitation, infection prevention, and safe food-handling procedures.
• Assist with maintaining compliance with applicable FDA, OSHA, state and local health department requirements, and healthcare facility standards.
• Monitor food temperatures, sanitation procedures, storage practices, personal hygiene, and cross-contamination prevention.
• Conduct routine inspections of food preparation, storage, serving, and dining areas.
• Ensure proper cleaning and sanitation of kitchen equipment, utensils, workstations, and service areas.
• Assist with preparation for regulatory inspections, internal audits, and quality assurance reviews.
• Immediately report food safety, sanitation, equipment, or compliance concerns to the Food Service Operations Manager and appropriate leadership.

Patient and Customer Experience

• Promote a high standard of customer service for patients, residents, families, visitors, and staff.
• Respond professionally and promptly to concerns regarding food quality, meal accuracy, delivery times, preferences, and customer service.
• Monitor patient satisfaction and identify opportunities to improve the dining experience.
• Work collaboratively with nursing, dietary, clinical, and administrative teams to resolve patient meal concerns.
• Encourage employees to demonstrate compassion, respect, professionalism, and sensitivity when interacting with patients and families.
• Assist with service recovery efforts when food service expectations are not met.

Inventory and Supply Management

• Assist with receiving, inspecting, storing, organizing, and rotating food and supply inventory.
• Monitor inventory levels and communicate ordering needs to the Food Service Operations Manager.
• Ensure appropriate first-in, first-out (FIFO) inventory rotation and proper food storage.
• Assist with regular inventory counts and reconciliation.
• Help identify opportunities to reduce food waste, spoilage, and unnecessary supply expenses.
• Monitor the use and availability of food, disposable products, cleaning supplies, and other department materials.
• Report shortages, damaged products, vendor issues, and equipment needs promptly.

Budget and Cost Control

• Assist with tracking food waste, product usage, overtime, and other operational expenses.
• Identify opportunities to improve productivity and operational efficiency without compromising food quality or patient care.
• Provide operational information and data to assist with budget planning and cost analysis.

Equipment and Facility Management

• Monitor kitchen and food service equipment to ensure safe and proper operation.
• Report equipment malfunctions and maintenance needs promptly.
• Assist in maintaining preventive maintenance schedules and ensuring equipment is properly cleaned and maintained.
• Promote safe work practices and proper use of kitchen equipment.
• Assist with maintaining an organized, safe, and professional food service environment.

Administrative and Operational Support

• Work closely with the Food Service Operations Manager to achieve departmental goals and objectives.
• Assist with daily operational reports, audits, inspections, schedules, and documentation.
• Perform other duties as assigned by the Food Service Operations Manager or senior leadership.

Qualifications

• Associate or bachelor's degree in Food Service Management, Hospitality Management, Nutrition, Culinary Arts, Healthcare Management, or a related field preferred.
• Minimum of 3–5 years of food service experience, with at least 1–2 years in a supervisory or leadership position.
• Healthcare, hospital, long-term care, senior living, or institutional food service experience preferred.
• Strong knowledge of food safety, sanitation, food handling, and healthcare dietary requirements.
• ServSafe or comparable food safety certification preferred.

Physical Demands

• Ability to stand and walk for extended periods of time.
• Ability to bend, stoop, reach, push, pull, and perform repetitive movements associated with food service operations.
• Ability to lift and carry up to 50 pounds as required.
• Ability to safely operate or work around commercial kitchen equipment.
• Ability to work in a fast-paced environment that may involve periods of high activity and stress.

Working Conditions

• Work primarily in a healthcare food service environment, including commercial kitchen, dining, storage, and patient meal service areas.
• Regular interaction with patients, residents, visitors, healthcare professionals, vendors, and food service employees.
• May be exposed to heat, cold, steam, wet floors, food products, cleaning chemicals, and kitchen equipment.
• Flexibility to work weekends, evenings, holidays, and varying shifts based on departmental and patient care needs.
• May be required to respond to operational needs outside of normal scheduled hours.