Supervises all food services functions in the hospital. Provides supervision of diet and menu planning (both therapeutic and non-therapeutic), ensures the proper storage of food supplies and equipment; maintains food service areas according to sanitation standards; and procures or oversees the procurement of food from venders. Takes into consideration age related factors in the supervision of food service function for pediatrics, adolescent, adult and geriatric populations in accordance with the departmental standards and diet manual. Performs duties as assigned or to assist in the management of the department. May also assist with catering functions.
Demonstrates the ability to lead and engage Food Service Associates. (develop / encourage team dynamics, assure standard work procedures are followed, identify talent potential, effectively communicate, support morale) . Actively participates in and/or leads customer service, quality, cost control, and wellness initiatives defined by the department. Consistently reinforces and audits standard work procedures in order to assure compliance. Takes action to assure temperature, appearance, and quality standards are consistently met. Participates in patient and retail quality audits. Consistently uses sound judgment and decision making skills in the absence of the Executive Chef or Director. Supports and develops customer satisfaction initiatives in order to meet or exceed goals. Patient benchmarked by Press Ganey scores. Retail satisfaction benchmarked by surveys and customer comments and suggestions.
Demonstrates competency in use of department-specific software systems, (Point-of-Sale, Shift-4, Temp Genius, Paragon, Delegate, MS Office, etc. ) Uses work schedules and production planning systems accurately according to departmental standards. Documents training, corrective action, performance variances, and coaching events. Leads/models productivity and department performance standards. Evaluates retail menus and processes in order to identify improvement opportunities and profitable programs and events focused on repeat business. Assists, prepares, and replenishes food to meet patient, cafeteria and catering demand. Actively supports wellness initiatives. Participates in staff meetings in-services and continuing education. Prepares and utilized training and production aides for Food Service Associates as assigned. Documents training, coaching, and corrective action. Identifies talent and potential cross-training opportunities. Effectively communicates with all customers and staff. Utilizes chain of command to resolve issues. Focuses on catching associates doing things "right", rewarding exceptional behavior, and quickly correcting variances to standard work. Performs inventory control and ordering duties as assigned to ensure adequate food and supplies are available at all times. Anticipates needs and communicates needs to purchasing agent and or vendors. Identifies waste and takes action to reduce waste and reinforce standard work procedures. Consistently acts as a caretaker of hospital resources. Demonstrates the ability to supervise Food Service Associates and activities including labor supplies and equipment within budget allocations adjusted for volume (census, retail and catering-related) and hospital initiatives. Assists in the performance management process for People fluent-assigned Associates by completing assigned parts of the evaluation tool on time as defined by the organization. Assures assigned staff complete annual competencies and new staff have onboarding process completed on-time (department orientation, safety training, 30-90 day reviews, etc. ) Performs other duties as needed or assigned. Coordinates or personally covers holes in staff coverage, shifting staff assignments as needed considering workload (census, catering, sanitation needs, etc. )