Position Summary / Career Interest:

• Manages the daily production safe handling and quality of all food prepared and distributed to ensure that it is consistent with MHFS policy and procedures for quality food service. Responsible for implementing ongoing training and development of employees to maintain the highest quality patient staff and visitor satisfaction.
• Ensures compliance with federal state and local health and sanitation regulations and department sanitation procedures. Consistently follow health system infection control policies and procedures.
• Manages the hiring onboarding and supervision of the housekeeping staff through the coaching mentoring training and performance management of direct and indirect staff. Provides leadership to build and sustain a workplace culture consistent with the mission and values of Hospitality Services and the health system.
• Completes and posts work schedules for staff to ensure adequate coverage to meet operational needs. Manages Kronos signoffs on all timecards.
• Ensures cash is counted correctly at the end of each shift and properly secured if applicable.
• Partner with nursing and other key clinical and nonclinical staff to ensure patient dietary needs are met.
• Implements plans to accomplish service growth objects patient experience and customer service initiatives. Manages daily dining services operations in assigned area location or function to achieve these.
• Adheres to health system confidentiality HIPAA and patient rights policies as applicable.
• Responsible for all cost controls (supplies equipment labor) related to dining services operations for assigned area location or function.
• Monitor supply inventory and equipment for proper operation. Recommend new or replacement supplies and equipment. Assist in researching vendors and contractors for suitable and economical sources of materials supplies and services.
• Follows protocols for Hazardous Materials and Waste Program.
• Respond to customer questions and escalations and provide appropriate service recovery as necessary.
• 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.

• Bachelor of Science in Food Services or a related field of study from an accredited college or university. OR
• 5 or more years of experience in food service.
• 3 or more years of experience in a supervisory or lead role.
• 1 or more years of experience with food service regulatory requirements for sanitation and infection control.

• 3 or more years of experience in food service management.
• 3 or more years of food service experience in a large health system.

Time Type:

Job Requisition ID:

We are an equal employment opportunity employer without regard to a persons race color religion sex (including pregnancy gender identity and sexual orientation) national origin ancestry age (40 or older) disability veteran status or genetic information.

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