Position Summary:
Facilitates food service employees to provide proper quantities and quality of food service to patients trayline, Host/Hostess, staff, visitors, and catered functions. This position may include cooking and preparing meals for service. Maintains cost containment and high sanitation practices.
Education, License & Cert:
High school diploma/GED required. At least one to two years of college preferred.
HACCP or ServSafe certification preferred.
Experience:
One‐year prior experience in a supervisory position or Cooks position of a hospital or other health care institution or one year experience as a supervisor trainee
Essential Functions:
1. Performs supervisor’s functions according to department policy and procedure. Participates in all aspects of employee management.
a. Plans and conducts inservice training programs for the Department.
b. Facilitates Quality Improvement Teams and compiles quality reports to ensure continued quality care.
c. Reviews and up dates department manuals and forms, (i.e., daily work schedules, equipment orientation forms, job descriptions, cleaning and sanitation schedules, equipment manual, policy manual, and food and cooler temperature sheets, oversees trayline and Host/Hostess).
d. Oversees all Host/Hostess, Cafeteria, and catering events
e. Conducts orientation program of all new Dietary personnel
2. Supervises the production and distribution of food.
a. Meets at least weekly with the Director of Food and Nutrition to review goals, objectives, and critical success factors.
b. Confers with cooks to assure that all special food items are prepared for tray service, Room Service and Catering events.
3. Insures that proper receiving and storage techniques are followed
a. Participates and guides employees in safe production and delivery of food.
b. Demonstrates proper use of HACCP principles.
Other Duties:
1. It is understood that this description is not intended to be all inclusive, and that other duties may be assigned as necessary in the performance of this position.