BASIC PURPOSE OF THE JOB

Responsible for the production and service of food for patients, cafeteria and catering. Writes menus and selects/develops recipes to ensure consistent quality and variety for cafeteria and catering. Provides supervision, training and mentoring to food production staff. Coordinates the HACCP plan and quality control reports. Assists production staff and may cook selected items or for select occasions.

REPORTS TO

• Director-Food & Nutrition Services

JOB REQUIREMENTS

Supervisory Responsibilities: YES

Minimum Education: Bachelors

Degree: Food Systems, Hotel/Restaurant Management, or Culinary degree with 3 years experience or Certified Dietary Manager with 2 years experience preferred.

License/Certification Required: Certificate in Culinary Arts required; Obtain Servsafe Certification 6 months from hire date

Minimum Work Experience: 8 years of food service management experience required.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

• Ability to communicate effectively (verbal and written), MS Office and Excel skills, ability to solve problems, advanced math skills, excellent organization and time management skills, leadership skills, ability to oversee production schedule and staff, fiscal responsibility, mentors staff and students.

DUTIES AND RESPONSIBILITIES

• Supervises all food service production, ensuring that proper health code procedures are followed and proper safety techniques are used, and quickly addressses and solves any problems or complaints that may arise in or regarding the Food Services department in an effective and appropriate manner.
• Assures work areas and equipment are clean and sanitary, and maintains and improves standards of sanitation, safety, and security in food production and storage areas, and follows and coordinates the HACCP plan, including recipes and reports, on a daily basis. Practice is consistent with food code. Keeps appropriate records.
• Assists in the development, implementation, and evaluation of quality assurance standards for food service; utilizes quality control data to identify problems and implement solutions.
• Plans and prepares items for special functions, taking into account preferences of each group.
• Purchases food items, utilizing information from sales people to identify availability of needed items and maximize contracts. Identifies and solves problems with vendors and orders medical nutritional products directly from drug wholesaler on a daily basis, coordinating needs with clinical dietitians.
• Coordinates ongoing as well as the annual physical inventory, including pricing, and completes all paperwork, as well as coordinating deliveries for all food service vendors, including receiving and checking in all deliveries, coding invoices, and receiving credits.
• Purchases specialty pediatric products and all food, beverages, and supplies in the absence of the Dietetic Assistant and purchases infant formulas, paper products, and paper/coffee products for Café.
• Maintains supplies, drinks, and formula in the disaster area store room. Includes logging of expiration dates, rotating stock, and disposing of expired products appropriately, and assists in the safe handling of food and safe storage in regards to all products. Logs store room temperature daily. Plans and anticipates work, looking ahead to see that items are available for the next day and prepares as necessary.
• Works as a team with dietitians, managers, and supervisors for better patient care and communicates essential information to others (telephone messages, product shortages) in a timely manner.
• Willingly assists staff and mentors new staff, motivates staff to pursue excellenece and demonstrates teamwork and the spirit of excellence.
• Serves as the direct supervisor for all food services supervisors; indirectly supervises all employees in the department (except cooks), and creates and updates all departmental job descriptions and policies in area of supervision.
• Prepares monthly statistical and financial reports, ensuring accuracy and accurately handles cash transactions.
• Ensures all equipment is appropriately maintained and addresses any issues that may arise and maintains accurate and timely inventory within assigned responsibility.
• Utilizes hospital resources and time respectfully and accountably. Manages time efficiently and is always contributing while on the job.
• Willingly accepts any other assignment that may be requested.

PHYSICAL REQUIREMENTS-Note: Reasonable accommodations may be made for individuals with disabilities to perform the essential functions of this position.

• Heavy lifting, pushing and pulling is required up to 50 lbs occasionally, 20-30 lbs frequently and 10 lbs constantly to move objects of up to 150 lbs. Sudden emergency situations have the potential for exposure to lifting or moving of up to 150 lbs. Frequent bending, walking, sitting, squatting, reaching, and stnding are required. Keyboard/computer use and/or repetitive motions may be required.

Come work where you can make a difference everyday.