Job Description

Under the direct supervision of the Multi-site Director of Food Services manages day-to-day operations of the food service department to achieve high quality food delivery & customer service in food service department at all facility campuses. This role is to ensure that the patient, visitors and staff receive service at a level consistent with departmental standards.

• Coordinates all food preparation for cafeteria, patients and special function meals, working as a manger and chef.
• Supervises all food service department employees.
• Prepares menus and develops standardized recipes for all menu items.
• Coordinates and supervises food production, room service, cafeteria and catering lines.
• Acts on behalf of the organization, holding all department staff accountable to meet department standards and goals.
• Demonstrates knowledge of and assures compliance with accrediting and regulatory standards, hospital and departmental policies and procedures.
• Approves vacation time and weekly payroll for all food services staff.

Other Requirements (Include but not limited to):

• Viewed as a role model for professionalism. Ability to interpret and administer policies.
• Demonstrates leadership ability and communicates a strong work ethic and commitment to excellence in the food service profession.
• Excellent interpersonal skills, communicates effectively with patients, patient's family members, staff and customers.
• Well-organized and able to handle a variety of complex assignments simultaneously.
• Demonstrated understanding of regulatory standards. Demonstrated dependability.
• Documented effectiveness in confronting problems, resolving conflict, and achieving goals.
• Demonstrated ability to develop and maintain effective relationships with employees, manager/director and other staff.
• Demonstrated ability to work on multiple tasks.
• Demonstrated ability to work in a high stress, fast paced environment.
• Ability to communicate verbally and in writing in a clear and concise manner.

Requirements:

• 2-4 yrs cooking experience [required].
• 2+ yrs specializing in food preparation, sanitation, purchasing and managing food service operations [required].
• 4 yrs Management/Leadership experience in hospital, institutional or restaurant cooking [required].
• Current nutrition/food service SUPERVISORY or Leadership experience [required].
• FOOD SERVICE EMR OR NUTRITION SOFTWARE EXPERIENCE [REQUIRED] - PLEASE NOTE EXPERIENCE ON PROFILE.
• High school diploma [required].
• CSM, CFPP - Certified Dietary Manager, Certified Food Protection Professional (ANFP- Association of Nutrition and Foodservice Professionals) [Preferred].
• SERVESAFE Certification [Preferred].
• Medical terminology course completion [Preferred].

Profile Requirements:

• Work History.
• Skills Checklist Cook/Food Services (pertinent to position), current to 1 year [REQUIRED] [DOCUMENT].
• 1 Supervisory Signed Reference (from within the past two years of employment) [REQUIRED] [DOCUMENT].

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