FOOD SVC PROD SUP

Job Summary:

Under the direction of the production manager. Responsible for the daily operation of the production area. Trains, directs, supervises, and coordinates activities of the production employees. Must assure that receiving, preparing, cooking, issuing, and serving foods are of top quality and quantity standards of the department. Assures the continuity of service in following recipes and revising of recipes to maintain quality and quantity standards, resolving operational problems, applying standards, maintaining a safe and sanitary environment, generating requisitions for food and supplies. Assisting PTL, food court and catering management of food quality. Demonstrates knowledge and skills to appropriately communicate and interact with the staff in the dept. to assure that our patients and customers' expectations are meet. Complete other tasks assigned by supervisor.

Performance Expectations:

Demonstrate proper use of all production equipment. Demonstrate printing and issuing of paperwork from computrition system. Demonstrate customer service by communicating and interacting with all customers. Demonstrate how to rotate and date all food items. Demonstrate effective leadership with production team and meeting the deadlines for each meal period. Demonstrate monitoring of all production staff and follow-up with assignments duties for completion. Demonstrate cooking and following recipes and follow-up on any revisions that might need to be considered by management. Demonstrate competence in training, teaching, organizing and correcting staff of performance issues. Assist with operations where needed.

Qualifications:

Education/Skills:

High school graduate or successful completion of GED required. Associate degree in applicable field or completion of dietary manager's correspondence course preferred.

Work Experience:

Three years of work experience in a management or leadership position required. Food service experience preferred. Certification/Licensure-DUE

UPON HIRE

None Additional Certification/Licensure - obtained based on the required timeframe below ServeSafe Certification Within 1

Year of Employment Preferred Mental Demands:

Demonstrate initiative and sound judgment. Accepts responsibility to direct activities of the production area. Tact and courtesy in dealing with patient, family members, and other guest. Willingness to cooperate with others, provide clear, precise directions. Respect confidentiality of information handled. Willingness to work under close time restraints with inconsistent workloads; moves from one department unit to another. Rotates hours of work.