Job Summary

Provide effective supervision of the activities of the assigned department in supplying food to patients, employees and the public. Supervise and assist with preparation of food for special functions.

Responsibilities

• Adjust menus based on established guidelines, test new products, procedures, and minor equipment. • Supervise food production and monitor food service for conformity to Quality Assurance Standards. • Schedule and conduct orientation, in-service programs and regularly scheduled staff meetings. Plan work schedules for personnel, maintain personnel evaluation program, understand support policies, and manage disciplines. • Assist in implementing cost control procedures, develop written procedures to conform to established policy, recommend improvements for facility and equipment, submit recommendations and information for budget development. Compile and use operational data. • Utilize appropriate communications and public relations. • Supervise and coordinate food service for special functions. • Orient and train employees as assigned. • Reinforce employee understanding of work integration with other departments throughout the institution. • Maintain retail transactions as necessary for the department.

Knowledge, Skills & Abilities

Patient Group Knowledge (Only applies to positions with direct patient contact)The employee must possess/obtain (by the end of the orientation period) and demonstrate the knowledge and skills necessary to provide developmentally appropriate assessment, treatment or care as defined by the department’s identified patient ages. Specifically the employee must be able to demonstrate competency in: 1) ability to obtain and interpret information in terms of patient needs; 2) knowledge of growth and development; and 3) understanding of the range of treatment needed by the patients.Competency StatementMust demonstrate competency through an initial orientation and ongoing competency validation to independently perform tasks and additional duties as specified in the job description and the unit/department specific competency checklist.Common Duties and Responsibilities(Essential duties common to all positions)1. Maintain and document all applicable required education.2. Demonstrate positive customer service and co-worker relations.3. Comply with the company's attendance policy.4. Participate in the continuous, quality improvement activities of the department and institution.5. Perform work in a cost effective manner.6. Perform work in accordance with all departmental pay practices and scheduling policies, including but not limited to, overtime, various shift work, and on-call situations.7. Perform work in alignment with the overall mission and strategic plan of the organization.8. Follow organizational and departmental policies and procedures, as applicable.9. Perform related duties as assigned.

Education

High School Diploma or GED (Required) Experience: 5 - 7 Years food service experienceSubstitution: Bachelors degree in Home Economics/Nutrition may substitute for 5 years of experience.

Credentials

Food Handlers Card (Required) Within 30 days of hireWithin 30 days of hire

Work Schedule: Varies

Status: Full Time Regular

Location: Memorial Hospital

Location of Job: US:WV:Charleston

Talent Acquisition Specialist: Lisa J. Craft lisa.craft@camc.org