Universal Health Services, Inc. (UHS) is one of the nation's largest and most respected health care management companies, operating through its subsidiaries acute care hospitals, behavioral health facilities and ambulatory centers nationwide. Founded in 1978, UHS subsidiaries now have more than 65,000 employees. The UHS business strategy is to build or purchase health care properties in rapidly growing markets and create a strong franchise based on exceptional service and effective cost control. Our success comes from a responsive management style and a service philosophy based on integrity, competence and compassion.
Texas NeuroRehab Center (TNC) provides complex medical and brain injury rehab, chemical dependency treatment for adults and neuropsychiatric treatment for youth. The capabilities of the facility as a whole allow for integrated and specialized care for children, adolescents and adults facing difficult challenges.Â
Texas NeuroRehab is currently accepting applications for a Food Service Manager. This individual is responsible for the management of the production, completion, and quality of the food as stated on the menu. Responsibilities include: training of cooks and production personnel, management of food service resources and maintaining targeted budgetary goals.
Comply with all Administrative, Clinical, and Human Resources policies and procedures and maintain a safe work environment.
Must actively support the mission, philosophy, and goals for the hospital.
Must be able to communicate with sensitivity to growth, development, and cultural issues.
Ensures compliance with all applicable federal, state and local statues as well as standards promulgated by JCAHO and CARF and licensing agencies which are applicable to the provision of patient, staff, and visitor food service.
Responsible for managing all food production and food preparation for patient, staff, and visitors meals and for special functions.
Accountable for the quality and delivery of food to the patient, staff, and visitor.
Reviews cost and prepares menus with the dietitians, with cost-effectiveness in mind as well as variety and nutritional content.
Responsible for training food service employees.
Maintains professional demeanor in dress, attitude, support of unit milieu, and hospital mission and philosophy.