SCHEDULE FTE: 1.0 PRIMARY FUNCTIONS Responsible for the general supervision and problem-solving of Nutrition Services staff. ESSENTIAL DUTIES AND RESPONSIBILITIES 1. Food Preparation and Meal Service + Communicates budgetary needs to Manager and/or Supervisor. + Assists with orders food and supplies within budgetary guideline to meet patient, café and catering needs. + Ensures correct items are received. + Recommends equipment purchases/replacements. + Ensures that food and leftovers are used in a timely manner to eliminate waste. + Manages inventory with Supervisor. + Extends and standardizes recipes, catalogs recipes. + Assists with calculation and posts production sheets for menu items. + Assisting with planning and preparing cafeteria menu, daily worksheets, and recipes 2. Quality Compliance + Ensures Diet Manual guide­lines are followed in all food service operations. + Ensures food preparation for optimum nutrition and economic handling of food, as well as efficient usage of time. + Checks food for flavor, temperature, and appearance on a regular basis to ensure guidelines and standards are being followed. + Makes frequent inspections of all work, storage, and serving areas to determine that regulations are followed. + Maintains knowledge of current guidelines, regulations, and procedures of department 3. Department Records + Keeps equipment manuals of department. + Compiles and files records and reports for department + Updates SDS information 4. Staff Development + Works in collaboration with the Manager and Supervisor on staff issues as dictated by circumstances. + Acknowledges employee accomplishments. + Determines and assigns areas of responsibility and accountability to support food production and delivery operations. + Works collaboratively with Manager and Supervisor to build a team with diverse skills and strengths by assisting in selecting the best candidate for each position. + Coordinates with Manager and Supervisor ongoing educational opportunities for staff + Oversees employee scheduling along with Supervisor; recommends appropriate staffing needs and pattern to Manager. + Ensures that all new staff are oriented completely to the department and their job duties. + Ensures that all staff understand special diets and assemble trays correctly. 5. Sanitation and Safety + Makes and maintains cleaning schedules for department. + Ensures staff adhere to sanitation and safety standards. 6. Fills nutrition services aide or cook positions when needed. 7. Department Operations + Assists with operations and projects of department. + Consults with Manager and Supervisor on any decisions or changes. + Assumes responsibility of department in absence of Supervisor. + Ensures that quality, timely meal service is delivered. + Utilizes Diet Manual, room service menus, and diet report to verify accuracy of patient trays. MINIMUM REQUIREMENTS + Education, Experience, and Training + Must possess high school diploma or equivalent. + Must have successfully completed 8-hour Food Safety Training and Certification Exam (Serve Safe). + Previous experience in healthcare food service preferred. + Experience in supervision or kitchen management preferred. + In-depth knowledge of all aspects of food preparation with the ability to train assigned staff. + Must exhibit strong skills in leadership, communication, mentoring, advocacy, critical and systems thinking. + Must exhibit strong communication and mentoring. + Must be able to read, speak, and write fluent English. + Ability to learn and navigate computer systems including the online training modules, the employee timesheet and the performance appraisal system. Job specific systems are also required. + Physical Requirements + Sitting – Approximately 20% of shift. + Standing – Approximately 40% of shift. + Walking – Approximately 40% of shift. + Lifting – Approximately 50 pounds. + Twisting – Infrequent. + Bending – Moderate. + Squat/Kneel – Approximately 25% of shift. WORK ENVIRONMENT + May come in contact with hazardous chemicals or treatment modalities. + The possibility exists of exposure to communicable disease due to working in a healthcare environment. + Involvement in patient care may result in unavoidable work-related illnesses.