SUMMARY:

Supervises employees preparing and serving food for hospital patients and visitors.

ESSENTIAL FUNCTIONS:

Performs supervisory functions; prepares work schedules, assigns staff, observes performance to provide input to formal evaluations, and makes recommendations for personnel actions; assists in staff selection and provides training and orientation for employees.

Communicates direction for correct performance of tasks and levels of responsibility and accountability.

Ensures compliance with applicable regulatory requirements.

Makes task assignments that will help employees’ develop their skills.

Monitors and controls expenses within approved budget allocations.

Provides input for budget preparation and keep management apprised of budget variances and unexpected expenses.

Adheres to TMC organizational and department-specific safety, confidentiality, values, policies and standards.

Performs related duties as assigned.

MINIMUM QUALIFICATIONS

EDUCATION:  High school diploma or general education degree (GED); or an equivalent combination of relevant education and experience.

EXPERIENCE:  Four (4) years of food services experience, preferably in an acute care setting.

LICENSURE OR CERTIFICATION: ServSafe certificate.  

KNOWLEDGE, SKILLS AND ABILITIES: 

• Knowledge of food preparation, storage and cleaning best practices.

• Skill in leading and guiding others.

• Ability to read and comprehend instructions, short correspondence, and memos.

• Ability to write simple correspondence. 

• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

• Ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals.

• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.

• Ability to deal with problems involving a few concrete variables in standardized situations.