JOB SUMMARY Coordinates and supervises activities for processing, preparation, storage and distribution of food to the patient tray line and cafeteria to ensure quality services is provided to hospital patients, staff and visitors. Coordinates and performs inventory/supply and requisitioning activities. Key
Essential Function Apprises Director/Manager, Food Services of all activities, pertinent changes in internal/external market, threats and opportunities in a timely and anticipatory manner and presents action plans for immediate implementation/approval. Maintains current awareness of customer's needs and meets standards and requirements of food and nutrition services. Implements food service activities to ensure that quality food processing, preparation and distribution services are provided to hospital staff, patients and visitors.
Ensures that food is prepared/replenished to maintain a continuous operation. Ensures policies and procedures are adhered to in accordance with hospital, Department of Health, State and other regulatory requirements. Inspects dietary areas and equipment to ensure compliance with instructions, regulatory, sanitary and safety requirements and established policies and procedures.
Maintains departmental policies, procedures, standards and practices. Maintains confidentiality of patient, department and hospital information. Adheres to established department policies, procedures, objectives, quality, safety, environmental and infection control activities.
Coordinates, plans and supervises daily production/distribution activities with cafeteria and central tray sections. Plans work schedules to provide adequate support all times. Makes work assignments; sets priorities and redirects employees to other tasks as the need arises.
Monitors workflow and verifies that required tasks have been performed as required. Demonstrates knowledge of Food and Nutrition services and makes decisions which utilize resources effectively. Confers and works collaboratively with department/hospital staff/visitors in compliance with iRESPECT standards and promoting patient/customer satisfaction to coordinate and implement activities, to obtain information, answer inquiries and resolve problems.
Supervises, develops and motivates direct reports to ensure that a capable, productive staff exists in the Food and Nutrition department. Assists in selecting staff. Orients, trains and develops staff to meet requirements set forth in department plan.
Essential Function Provides in-services and training opportunities for staff. Evaluates performance and initiates corrective action as required. Participates in the redesign of Food and Nutrition processes to improve service and staff productivity/quality to achieve departmental goals and continuing process improvement.
Provides regular feedback to the Manager and Director and escalates personnel issues and/or situations that have a real or potential impact on the department and/or institution. Prepares and maintains required records, reports and files for operations, administrative and compliance purposes. Completes required continuous training and education, including department specific requirements.
Responds to problems/opportunities to improve work environment and participates in unit based performance improvement activities. Attends in-services, educational programs, conferences and other meetings as required. Supports and is involved in the organization’s Performance Improvement initiatives.
Participates on department and/or organization-wide cross functional teams. To model Regional One Health’s mission and values at all times. Physical Demands A thorough completion of this section is needed for compliance with legal standards such as the Americans with Disabilities Act.
The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Physical Demand N/A Rarely Occasionally Frequently Constantly Weight Standing Walking Sitting Lifting Carrying Pushing Pulling Climbing Balancing Stooping Kneeling Crouching Crawling Reaching Handling Grasping Feeling Talking Hearing Repetitive Motions Eye/Hand/Foot Coordination Qualifications Education Education Level Education Details Required/ Preferred Associate's Degree or equivalent education/experience in food service, restaurant management or related field Preferred Work Experience Experience Experience Details Required/ Preferred Previous management experience Preferred and At least 2 years experience food service/restaurant or therapeutic diets experience as specialty assignment dictates preferably in hospital or extended care facility.
Required
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