JOB PURPOSE 

Supervises activities of food production and food distribution including floor supplies, nourishment’s, requisitions, and patient tray line and cafeteria service. Evaluates and monitors quality improvement indicators for safety, sanitation, and food quality (taste, temperature, texture and appearance) utilizing established programs and standards. Participates in problem solving and developing action plans to continually improve safety, sanitation and food quality.

QUALIFICATIONS 

All job qualifications listed indicate the minimum level necessary to perform this job proficiently.

 LEVEL OF EDUCATION 

Minimum: 

Preferred: High School Diploma. AA degree in Food Service/Management Hospitality. 

CERTIFICATIONS, LICENSES, REGISTRATIONS 

Minimum: ServSafe Certificate or California Food Handlers Card 

Preferred: 

TECHNICAL REQUIREMENTS 

Minimum: Ability to staff and schedule per budgeted FTE’s. Ability to motivate, train, coach and evaluate personnel. Ability to give written and oral instructions clearly and concisely. 

Preferred: 

YEARS OF RELATED WORK EXPERIENCE 

Minimum: One (1) year Healthcare food service experience; or two (2) to three (3) years food service management experience 

Preferred: