Department
Food Services
Job Summary
Plans, organizes and directs food production, preparation and service for the hospital. Establishes policies, procedures and departmental objectives. Supervises departmental personnel and all functions of food including food service to patients, hospital staff members and the public and catering for meetings and other functions. OSHA Bloodborne Pathogens Class III.
Job Qualifications
- Education: High school graduate or equivalent preferred. Associate or higher degree in restaurant management, business or a related field preferred.
- Personal job-related skills: Leadership and management abilities and effective oral and written communication skills. Knowledge of food service operations.
- Licensure, registry or certification: None required
- Prior Work Experience: 2 years of previous institutional food preparation experience preferred
- Technical Training: None required
- Physical and Mental Requirements: Duties of position require extended periods of walking and standing. Some bending, stooping and reaching for food items and equipment. Pushing and pulling of food carts and lifting up to 50 pounds. The ability to comprehend and follow written or verbal instructions and directions.
Essential Duties and Responsibilities
- Manages the preparation and service of nutritional food. In coordination with the dietitian, prepares regular and patient menus.
- Assures physician’s orders concerning patient diets are followed.
- Monitors the sanitary conditions in food handling and preparation and compliance with infection control procedures.
- Requests comments from patients and customers concerning the flavor, appearance and temperature of menu items and their views on the service provided.
- Conducts inpatient nutrition education.
- Provides outpatient nutrition education.
- Provides nutrition assessments on all modified diets and high-risk diagnosis.
- Manages the procurement of food items and other supplies and maintains cost and revenue records.
- Purchases or recommends the purchase of all supplies for the department.
- Establishes and maintains contacts with suppliers and vendors.
- Keeps essential records including menus, purchase orders and food cost and revenue reports.
Manages department functions and supervises department personnel
Initiates departmental policies, procedures and practices consistent with hospital policies.- Establishes management control procedures to create efficient and effective preparation and service of food.
- Supervises and coordinates activities including work routines and schedules and selects, hires, develops, evaluates, disciplines and terminates departmental employees in compliance with hospital policy.
- Fulfills hospital requirements for food and beverage service at meetings and special functions.
- Directs and coordinates department budget preparation and monitors the utilization of approved budgeted resources.
Other Significant Requirements
- Interacts with all department managers on a continuous basis.
- Maintains favorable relationships with outside suppliers and vendors.
- Follows safety guidelines and policies for the healthcare system.
