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.