Position Summary / Career Interest:

Responsibilities and Essential Job Functions

• Manages the daily production safe handling and quality of all food prepared and distributed to ensure that it is consistent with 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 non-clinical 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.

Required Education and Experience

• 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.

Preferred Education and Experience

• 3 or more years of experience in food service management.

Time Type:

Job Requisition ID:

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 .

• Employment with the health system is contingent upon among other things agreeing to the and signing the agreement to the DRP.

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