SUMMARY: Manages the kitchen operations & staff associated with patient and resident food services while assisting the Food & Nutrition Director in managing all areas of responsibility.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.
Provides education and supervision for kitchen operations staff in food and workplace safety and general work processes.
Works to achieve customer satisfaction and meal service goals through staff training, quality improvement and process evaluation.
Utilizes software including Cbord, Meditech, and Microsoft Office and trains staff on use.
Utilizes Cbord foodservice software to develop & maintain patient, resident and tenant menus. Reviews menus with Clinical Dietitians obtaining nutritional guidance and collaborates with the Food Production Manager.
Interviews, on-boards, trains & provides feedback to staff regarding performance.
Creates the staff schedule in a timely manner ensuring sufficient well trained staff are scheduled for all positions.
Seeks customer feedback and adjusts methods, menus, and services in assigned areas to improve customer satisfaction.
Ensures areas of responsibility are cleaned and maintained to provide a safe working environment and a professional appearance.
the Food & Nutrition management team informed of issues affecting costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits. Presents findings and recommendations for improvement to the Food & Nutrition Director.
Recognizes and adopts activities appropriate to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population.
Completes all other duties as assigned.
Complies with the Corporate Compliance Policy and all laws, regulations, and Standards of Conduct relating to the position and agrees to report any suspected violations of law or Standards of Conduct.
Complies with all applicable state and federal regulations.
Attends all mandatory meetings and programs.
Maintains a safe work environment using safe work practices, utilizing standard precautions and complying with hazardous waste procedures at all times as described in St. Anthony's Safety Manual.
Maintains the confidentiality of patient, resident, employee and all organizational information.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
Position requires an Associate’s Degree in a related field plus 2 years food service or management experience and/or 5 years of equivalent experience in healthcare foodservice management.
Ability to communicate (both verbal and written) effectively with customers, employees, and management staff. Requires effective management and leadership skills and the ability to work with confidential employee and employer information.
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write formal correspondence. Ability to effectively present information in one-on-one and small group situations to customers, patients, families and other employees of the organization.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to talk and hear and use hands to finger, handle or feel. The employee frequently is required to sit and reach with hands and arms. The employee is occasionally required to stand; walk; stoop, kneel, crouch, or crawl; and taste or smell. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, and color vision.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, extreme heat and cold and moving mechanical parts. The noise level in the work environment is usually moderate.