Preparation of food for all or part of patient meals. Supervision of Food Service Worker I staff in the kitchen, patient units and sanitation areas as needed. Participation in total quality management activities relation to food quality and patient satisfaction. Supervisory and food preparation documentation including performance evaluation of subordinate employee and HACCP related documentation, and other duties as assigned. Requirements Two years of qualifying experience in commercial or institutional food preparation or food service.

Examples of qualifying experience:

employment in a hospital, nursing home, or school cafeteria; residential dining hall; restaurant; or diner. Experience must have included responsibility for food preparation, food service, and ordering of food and non-food supplies.

PREFERRED QUALIFICATIONS/COMPETENCIES

Supervisory experience in institutional kitchen/food service operation. Competent in Meditech and Computrition. Strong knowledge of HACCP procedures/safe food handling.