Oversees and leads Food and Nutrition Service staff and operations to ensure safe, high quality, cost effective and timely nutrition care and meal service.
Responsibilities and Essential Job Functions
Models, monitors and ensures compliance to safe food handling, safe work practices, sanitation practices, service standards and policies/procedures.
Coordinate and monitor assignments
Order and receive food/supplies following established guidelines. Checks in deliveries. Notifies Manager or Supervisor of variances.
Orients and trains new employees
Coaches staff to job performance standards; communicates performance issues to Manager or Supervisor; provides feedback for staff performance evaluation and competence
Identifies and addresses issues; uses root cause analysis to determine cause of issue, and work collaboratively to identify and implement solutions
Controls resources and materials to ensure quality, adequacy of supply and cost control within budgetary guidelines
Drive patient and café satisfaction through implementation of facility and department improvement initiatives
Observe methods of food preparation and production to ensure recipe compliance and quality and cost requirements are met; monitor portion sizes; smell and taste food
Effectively utilizes room service and food production systems
Coordinate special functions/catering, oversee retail point of sale, follow cash handling procedures, prepares deposit and change orders
Maintain necessary records and reports to comply with government and accrediting agency standards, regulations and codes
Fulfill responsibilities of cook, nutrition assistant, cafeteria aide and food service aides as assigned or needed
Perform all other related duties
Must be able to perform the professional, clinical and or technical competencies of the assigned unit or department.
These statements are intended to describe the essential functions of the job and are not intended to be an exhaustive list of all responsibilities. Skills and duties may vary dependent upon your department or unit. Other duties may be assigned as required.
Required Education and Experience
High School Graduate or GED.
2 or more years experience in a fast-paced food service setting.
Cooking experience.
Preferred Education and Experience
Some post-secondary education.
Lead, supervisory or management experience.
Required Licensure and Certification
Clay County/ServSafe Manager certification within 60 days.
Preferred Licensure and Certification
Certified Dietary Manager - Association of Nutrition & Foodservice Professionals (ANFP)
Time Type:
Full time
Job Requisition ID:
R-57934
Important information for you to know as you apply:
The health system is an equal employment opportunity employer. Qualified applicants are considered for employment without regard to race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, ancestry, age, disability, veteran status, genetic information, or any other legally-protected status. See also Diversity, Equity & Inclusion.
The health system provides reasonable accommodations to qualified individuals with disabilities. If you need to request reasonable accommodations for your disability as you navigate the recruitment process, please let our recruiters know by requesting an Accommodation Request form using this link