Category: Support Services City: Jackson State: Tennessee
10 - Day
Under the general supervision of the Patient Service Manager II, Food and Nutrition Service. Responsible for the management of personnel in the tray service area as well as coordination of processes to ensure accurate/efficient patient tray service. Responsible for compliance with safety/sanitation, regulations, and participation in performance improvement activities to include retail areas as needed weekend MOD Available to cover area schedules, seven days weekly.
The employee is subject to call back and overtime as required by the hospital. Responsibilities Communicates daily with Public Feeding, Clinical Nutrition, and Assistant Director and Manager in regard to needs. Completes management
a) performance evaluations of staff within specified time frames; b) maintains documentation related to employee performances; c) always counseling and initiates corrective disciplinary action in matters of incompetence or conduct in accordance with hospital guidelines. Determines daily priorities and makes appropriate staffing assignments/adjustments as required/needed to complete activities per established time frames.
Work schedules are prepared to ensure adequate coverage of the area and posted per departmental guidelines: a) indicates days off, vacations, holidays; b) posted two weeks prior to start date. Ensures area budgetary requirements are met, with any overage justified in writing with a plan of correction. Ensures productivity benchmarks are achieved.
Assures food is held at correct temperatures with zero incidences of food contamination and/or foodborne illness. Assures HACCP requirements are met. Observes all safety and security and security measures of a specific hospital and JCAHO standards.
Assures daily completion of Quality Plus checks. Performs related responsibilities as required or directed. Qualifications
High School Diploma Required. LICENSURE, REGISTRATION, CERTIFICATION: Ability to meet qualifications to complete serve safe certification.
Skills in effective communication with others, both in giving and receiving instructions. Thorough knowledge of central tray service systems, modified diets, and portion control. Previous experience in Hospital food service.
Knowledge of food and nutrition with a working knowledge of commercial meal service procedures and equipment. Previous experience (minimum 2 years) in management required. NONDISCRIMINATION NOTICE STATEMENT We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, ethnicity, disability, religion, national origin, gender, gender identity, gender expression, marital status, sexual orientation, age, protected veteran status, or any other characteristic protected by law.