About the role
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DEFINITION/PRIMARY FUNCTIONS
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Provides supervision of the daily operations of the food service department including food production, catering, cafeteria service, receiving, and patient service. Acts on behalf of the organization, supervising staff to ensure that quality meals are provided for all patients, visitors, and other customers at a level consistent with department standards. Ensures daily practices are in compliance with all regulatory standards.
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POSITION QUALIFICATIONS (Minimum qualifications are required unless stated otherwise.)
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Experience:
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Two years of previous food services supervisory or leadership experience required.
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Institutional cooking experience preferred.
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Supervisory experience preferred.
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Education and Training:
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High school diploma required.
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Food Service Management certificate or Hotel/Restaurant Management Degree preferred.
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License, Certification & Registration:
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SERVES - Servesafe Certification within six months of employment.
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Other Requirements:
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Knowledge of food service principles and practice. Excellent verbal and written communication skills.
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Demonstrated ability to deal successfully and professionally with peers, staff, patients, their families and physicians.
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Demonstrated positive attitude, initiative and flexibility to provide role model leadership on a day-to-day basis. Knowledge of all food production and serving equipment. Working knowledge of computer programs (i.e. Microsoft & Cashing Office).
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Ability to count money, make deposits, and maintain coin par levels.
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Ability interpret and administer standards and policies.
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Demonstrated leadership ability.
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Strong work ethic, demonstrated dependability and commitment toward excellence in the foodservice profession.
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