JOB SUMMARY This position works to secure food and related supplies to support all food services activities in the department. The responsibilities include patient food service on daily basis along with catering, retail, culinary, formula room, and procurement on an as needed basis. The incumbent will actively cross train in all the food service units to provide relief supervisory coverage in assigned areas.
The incumbent will actively uphold food safety, quality, and sanitation standards. The person in this position is expected to learn payroll, computrition, EMS room management software, point of sale, temperature monitoring software, and other software to manage systems and staff as well as to participate in department problem solving and performance improvement. DEPARTMENT OVERVIEW Nutrition and Food Services has two major divisions, Clinical Nutrition and Food Services.
The Department is responsible for providing nutrition and food services to patients in the hospitals and clinics at Parnassus, Mount Zion and Mission Bay sites. We are responsible for operating a retail cafeteria and providing a full range of catering services to the Medical Center and campus community. KEY RESPONSIBILITIES DUTIES & ESSENTIAL JOB FUNCTIONS The person in this job typically works Monday through Friday with rotating weekends and holidays.
This position will be expected to work on in the event of an emergency as determined by the Director, Nutrition and Food Services or Medical Center Administration. % of time Essential Function (Yes/No) Key Responsibilities (To be completed by Supervisor) 65 Yes Food Service Operations Management Responsible for Quality Assurance controls of all foods served in Patient Food Service (PFS), according to department, HACCP and food safety standards for quantity, quality and portion control.
Reports sub-par quality and quantity to the Executive Chef and Chef Supervisors. Ensures that the food is being delivered to the patient a timely manner, and that the temperatures and appearance of food items meet the standards set by the department. Ensures that customer service standards are being met and followed by staff.
Initiates and oversees the sanitation & safety procedures of the Patient Food Services. Performs annual staff evaluations and any necessary corrective actions. Requisitions food items and non -food items from storeroom in a timely and accurate manner.
Responsible for management of technology systems used for operations including troubleshooting, submission of tickets for support, day-to-day maintenance of machines, and communication of downtime to appropriate manager Maintains accurate records of meals delivered Assists Manager, Food Services area in implementation of unit plans, schedules, quality control, and performance improvement projects. Participates in food services team and related meetings as appropriate.
Assists in monitoring expenses, including labor, food & supplies. Assists in making decisions on correcting any problems that arise. 20 Yes Human Resource Management Responsible for scheduling food services employees and maintaining accurate records for department payroll. Tracks employee attendance and take necessary action.
Participates in selection, orientation, training, scheduling & payroll of patient food service staff. Participates in performance evaluations and corrective actions as necessary. Responsible for training of assigned staff.
Assists with training of other staff as needed for the patient food service team. 10 Yes Participate in department projects and programs Participates in department committees related to job assignment. Collects and evaluates data for quality assessment and improvement, and standards development. Orients dietetic interns to the kitchen and assists them in completing their trainings with kitchen staff.
Help facilitate interns projects related to patient food services. 3 Yes Other Observes and upholds all University, Medical Center, and Departmental policies. Job duties include access to Protected Health Information. Complies with HIPAA procedures for patient privacy and ensures that supervisees comply. 2 Yes Advances Competence as Professional Annually develops professional goals for continuing education and a plan to meet these goals. 100% REQUIRED
High school diploma or equivalent certification / experience. ServSafe Certification or equivalent food protection manager certification. If valid certification is not at time of hire, it must be obtained within 6 months of start date.
Working knowledge in food service and sanitation regulations. Working verbal and written communication skills in the English language, including active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure productive time management. Working knowledge to make appropriate decisions, reasoning skills, ability to develop original ideas to solve problems, and conduct basic operations analysis and quality control analysis.
Working skills to provide effective interpersonal and work supervision guidance to other personnel and work effectively with partners on joint projects. Intermediate computer application skills to include food service applications such as point of sale and inventory control software. Basic mathematical and cash control skills to accurately complete drawer counts and prepare deposits.
At least one year experience of work with clients and customers in food service. At least 1 year of supervisory experience in a hospital or other health care facility kitchen. Proficient in word processing, presentation, and spreadsheet software programs such as Microsoft Word and Excel.
PREFERRED QUALIFICATION: Valid driver's license and clean driving record. Ability to operate a vehicle. Two to four years supervisory experience preferably in a hospital or other health care facility kitchen.
Experience in the research, development and implementation of new food products that anticipate and are responsive to multi-cultural patient and retail customers’ desired food experience. Knowledge in the areas of local health department regulations includes food safety, HACCP, OSHA and other regulatory agencies. Previous food industry procurement experience.
Experience using and maintaining Computrition or similar food service database software. Experience teaching dietetic interns or other students. Knowledge of sustainability practices in food service.
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