Position Summary:

Responsible for all services for patients and residents, and in the absence of Executive Chef oversees cafeteria and catering services. Committed to the preparation of high‐quality food products; assists in the maintenance of sound inter‐departmental relations. Fosters a positive work environment through effective communication and teamwork. Adheres to hospital and department policies and procedures. Complies with all regulatory requirements including

State DOH Long Term Care and JCAHO Standards Education, License & Cert:

High School graduate (or GED) required Able to read, write and be able to understand written and oral communication. Graduate of a culinary arts school and/or Associates degree in management, preferred but not required

Experience:

Previous Food Service experience in a healthcare setting desirable, but not required Previous customer service experience desirable, preferably in the food service industry Knowledge of special diets and all applicable state, local and federal regulations, preferred but not required Three years of experience in supervisory or lead capacity Personal computer skills, Microsoft preferred Serv Safe National Certification desired, but not required

Essential Functions:

1. Develops and maintains good communication with patients, residents, customers, and co‐workers. Responds to employees/staff, patient and customer issues and concerns in a timely manner. Greets all customers with a smile, helpful demeanor and utilizes

AIDET. 2.

Responsible to open or close department making sure all equipment is turned on/off, locked/un‐locked and all issues during shift is handled. Assigns work schedules to meet departmental needs. Utilizes staff focusing in on their strengths and best fit for smooth operations. Guides the group/team towards its goals and sees that all members of the team are productive and resolve problems as they rise. 3.Holds and documents daily huddle/team meetings with staff members. Provides education and growth opportunities. Creates agendas that are interesting, informational, and pertinent to staff. Completes daily shift review and R & R reports. Promptly checks, reads, and responds to emails. 4. Quality checks of tray line and cafeteria foods are performed before service, focusing on taste testing, tray accuracy and consistencies. Assures tray lines start on time and end of time. Trays are checked for accuracy. All time logs are completed. 5. End of shift reports are completed. Ensures proper food handling and storage and that regulatory processes are being followed (FIFO, time and temperature controls, cross‐contamination, etc.). Maintains a safe and clean work area assuring that all safety rules are observed, and any issues are reported or resolved promptly. 6. Participates in interviewing and recruiting employees. Assures new hire training program is followed and training documentation forms are used. Monitors and evaluates employee work performance and participates with annual evaluations making recommendations for employee corrective action/disciplinary process. 7. Assures cooler and dish machine temps are recorded and any that are not acceptable will have proper follow‐up documented (work order, out of service etc.) 8. Performs clerical tasks throughout the day ensuring smooth transition from shift to shift. Prints food production sheets, snacks, floor stock, and menu entry. Performs cash out as assigned.

• Identifies/utilizes cleaning chemicals used, following directions recommended by manufacturers and SDS sheets.
• Uses personal protective equipment correctly.
• Follows facility and department infection control policies and procedures.
• Follows facility protocols for hazardous materials and waste program.
• Adheres to emergency programs and participates in drills as appropriate.
• Adheres to life safety program in fire drills as appropriate.
• Adheres to facility confidentiality and patient rights as outlined in the facility HIPPA policy and procedure.
• Participates and attends departmental meetings and staff development programs as appropriate.

Other Duties:

1. Other duties as assigned 2. Assists in the training of new employees, making new employees feel welcomed and at ease 3. Utilizes proper body mechanics to prevent injuries 4. Attends meetings and training sessions as required. Also participates in quality work groups and supports performance improvement initiatives and goals. 5. Demonstrates effective time management, completes tasks on time. 6. Demonstrates safe working habits. Always wears slip resistant shoes. 7. Maintains a neat, clean, and sanitary work area. 8. Maintains good order, cleanliness and sanitary standards of food storage area, freezers, and refrigerators. 9. Must be able to work on a rotation schedule, including weekends and holidays as assigned 10. Follows dress code and good personal hygiene practices Pay range min $17.50/hr max $26.32/hr