Schedule:

• 40hrs/week
• Hours: 10:30am-7:00pm

DEFINITION/PRIMARY FUNCTIONS

•  This role 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.

• POSITION QUALIFICATIONS (Minimum qualifications are required unless stated otherwise.)
  • Experience:
    • Two years of previous food services supervisory or leadership experience required.
    • Institutional cooking experience preferred.
    • Food service inventory control and ordering experience is required.
  • Education and Training:
    • High school diploma required.
    • Food Service Management certificate or Hotel/Restaurant Management Degree preferred.
  • License, Certification & Registration:

    • SERVES - Servesafe Certification within six months of employment.

  • Other Requirements:
    • Viewed as a role model for professionalism.
    • Ability to interpret and administer standards and policies.
    • Demonstrated leadership ability, communication of a strong work ethic and commitment toward excellence in the foodservice profession.
    • Excellent communication skills; communicates effectively with patients, family members, staff, and any other customer. Well organized and able to handle a variety of assignments simultaneously.
    • Demonstrated understanding of regulatory standards.
    • Demonstrated dependability.
    • Effectiveness in rectifying problems, resolving conflict, and holding the employee accountable.
    • Demonstrated ability to develop and maintain effective relationships with employees, manager, director and other staff.
    • Demonstrated positive attitude, initiative, and flexibility to provide role model leadership daily.