Provides general supervisory coverage for food service personnel. This includes supervision of food production, sanitation, purchasing, patient tray assembly, cafeteria service and catering to insure food and services are provided on a timely basis at optimum temperature and appearance at most cost effective levels while maintaining superior service.High School education required with culinary or dietary manager | Associate degree preferred | Minimum Required: "Serv Safe" Sanitation Certification | Preferred: Certified Chef or Working Chef Designation | 3-6 years of experience in food service.Managerial/Supervisory -
Interviews candidates for openings and make hiring recommendations or hiring decisions.
Ensures that new associates are properly oriented and are aware of the performance expectations for their positions.
Plans, delegates and organizes work assignments and special projects with staff.
Evaluates staff's performance and provides feedback.
Commends staff for good performance and recommends corrective action as warranted.
Maintains a motivational and supportive working environment for staff.
Recommends promotions, transfers, demotions or discharges.
Communicates and administers personnel programs and procedures of area in accordance with approved policies.
Meet managerial objectives set by food service manager.
Provides opportunities for associate development through orientation to area, in services and continuing education.
Periodically analyzes the workload and the human resources needs of the area. Recommends increases and decreases in staff.
Maintains standards defined by local, state and federal regulatory agencies (local health department, fire department, OSHA, JCAHO, CARF, etc.)
Directs and monitors food item production through frequent checks on cooking technique, advanced preparation, food temperatures and taste to ensure quality.
Assists with the development of menus for patients and cafeteria
Directs catering and evaluates presentation of all food products.
Monitors retail and patient service operations to ensure cost effective, efficient and service oriented practices are maintained. -
Monitors and adjusts production forecast for all service areas. Monitors daily production and service areas, ensuring maximum safe utilization of production quantities and leftovers to achieve budget.
Develops and tests recipes to enhance menu offerings as well as to ensure consistent quality and yield. Evaluates all recipes and new food products and recommend changes. Develops and communicates proper production technique to subordinates.
Monitors controlled storage areas for food safety and to ensure inventory quantities are maintained through routine ordering process. Evaluates quality and service of vendors to insure most cost-effective outcomes. -
Monitors sanitation, infection control and safety. Routinely communicates pertinent information on other changes in practices to employees to maintain sound employee relation and enhance productivity. Includes employees in changes whenever possible to insure best outcomes. -
Assists in educational experience of dietetic interns in food service management, production and service.
Directs chef's classes and teach basic skills to interns. Monitors and mentors the interns in development and production of theme meals.
Performs other duties or responsibilities as assigned or need.
Managerial/Supervisory -
Interviews candidates for openings and make hiring recommendations or hiring decisions.
Ensures that new associates are properly oriented and are aware of the performance expectations for their positions.
Plans, delegates and organizes work assignments and special projects with staff.
Evaluates staff's performance and provides feedback.
Commends staff for good performance and recommends corrective action as warranted.
Maintains a motivational and supportive working environment for staff.
Recommends promotions, transfers, demotions or discharges.
Communicates and administers personnel programs and procedures of area in accordance with approved policies.
Meet managerial objectives set by food service manager.
Provides opportunities for associate development through orientation to area, in services and continuing education.
Periodically analyzes the workload and the human resources needs of the area. Recommends increases and decreases in staff.
Maintains standards defined by local, state and federal regulatory agencies (local health department, fire department, OSHA, JCAHO, CARF, etc.)
Directs and monitors food item production through frequent checks on cooking technique, advanced preparation, food temperatures and taste to ensure quality.
Assists with the development of menus for patients and cafeteria
Directs catering and evaluates presentation of all food products.
Monitors retail and patient service operations to ensure cost effective, efficient and service oriented practices are maintained. -
Monitors and adjusts production forecast for all service areas. Monitors daily production and service areas, ensuring maximum safe utilization of production quantities and leftovers to achieve budget.
Develops and tests recipes to enhance menu offerings as well as to ensure consistent quality and yield. Evaluates all recipes and new food products and recommend changes. Develops and communicates proper production technique to subordinates.
Monitors controlled storage areas for food safety and to ensure inventory quantities are maintained through routine ordering process. Evaluates quality and service of vendors to insure most cost-effective outcomes. -
Monitors sanitation, infection control and safety. Routinely communicates pertinent information on other changes in practices to employees to maintain sound employee relation and enhance productivity. Includes employees in changes whenever possible to insure best outcomes. -
Assists in educational experience of dietetic interns in food service management, production and service.
Directs chef's classes and teach basic skills to interns. Monitors and mentors the interns in development and production of theme meals.
Performs other duties or responsibilities as assigned or need.
