Position Summary Monitors the daily operations of patients and team members work flow efficiently and accurately in order to ensure high quality patient food service, and to directly supervise food and nutrition team members. Responsibilities Assists in controlling expenses within area of responsibility. Assists the Manager of Support Services or Operations Manager in attaining the financial goals for area. Responsible for accuracy and timelines of reports, financial data and statistics. Responsible for productivity and staffing that is appropriate to area. Demonstrates and promotes the organization's culture, values, and commitment to exemplary patient experience. Conducts personal daily rounds, signing inspection reports and responding promptly, safely, and efficiently to all service or customer requests. Assures that there is adequate staff and supplies to always meet the customers' expectations; that the staff is always professional in their conduct and appearance, and is committed to the highest possible customer satisfaction levels. Demonstrates a proactive and enthusiastic attitude in striving for and meeting the department's goals and objectives. Recognizes the need for and demonstrates good communication and listening skills with customers, physicians, other staff, and their associates. Promotes teamwork within their assigned process or department and within the organization. Coaches and counsels associates as needed; provides continuous feedback on performance and applies appropriate development tools to assist in their individual growth. Maximizes customer and guest satisfaction. Responsible to see that all work assignments are carried out properly, safely and completely within the allotted time schedule; assuring that the quantity and quality of the work meets all standards even if he/she must perform some duties, as occasions may arise. Able to complete departmental Environment of Care (EOC) audits and complete corrective action in a timely manner. Understands and complies with Safety and Infection Control practices within areas of responsibility. Assists the Site Coordinator or Operations Manager with revising and implementing changes in policies and procedures to meet all licensing agency requirements (e.g., The Joint Commission, Agency for Health Care Administration (AHCA), National Safety Foundation (NSF) Local & State Regulatory Agencies). Supports all policies, procedures, goals and objectives of the hospital. Assists the Manager of Support Services or Operations Manager with cross-functional and technical training programs. Promotes associate ownership of work processes. Communicates openly and freely with associates ensuring good two-way communication within the Department. Manages various human resources functions including hiring, work assignments, coaching plans, and performance counseling. Maintains reasonably regular, punctual attendance consistent with Orlando Health policies, the ADA, FMLA and other federal, state and local standards. Maintains compliance with all Orlando Health policies and procedures.

NICE TO HAVE

Qualifications Associates Degree. Four (4) years of directly related work experience may substitute for the associate degree (in addition to the requirements listed in the Experience section). Must possess technical competence in food service, food handling or nutrition. One year supervisory or group lead experience in Food and Nutrition. Must possess and maintain a valid Food Manager Certification from a Florida Department of Health approved provider; or ServSafe certification from the National Restaurant Association Educational Foundation accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).

Qualifications:

Associates Degree. Four (4) years of directly related work experience may substitute for the associate degree (in addition to the requirements listed in the Experience section). Must possess technical competence in food service, food handling or nutrition. One year supervisory or group lead experience in Food and Nutrition. Must possess and maintain a valid Food Manager Certification from a Florida Department of Health approved provider; or ServSafe certification from the National Restaurant Association Educational Foundation accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).