Summary Description

Responsible for planning and preparing all non-patient meals including special events. Provides input into policy development from a professional, technical or procedural perspective.

As directed, provides input into procedure/protocol development, ensures compliance and provides interpretation of procedural intent as requested.

Monitors food production and service to ensure that methods of cooking, garnishing and portion sizes meet departmental standards. May provide input on performance appraisals and personnel actions.

Provides input into the development of immediate, daily and /or monthly goals and measures for area in line with system-wide goals and objectives or processes and compiles periodic unit/area performance data.

Monitors expenditures for conformance to approved budget for area.

Minimum Qualifications

>

1. High school diploma or equivalent combination of education and experience.

2. Associates Degree (or equivalent) in related area, such as food production, nutrition, etc preferred.

3. Two years experience in food service, preferably in a health care facility or public institution.

Skills Required

1. Analytical ability to gather and interpret data, to identify discrepancies, problems or issues, to obtain advice when precedents are unclear or unavailable and to determine methods for ensuring compliance with functional/organizational/service policies and procedures.

2. Communication and/or interpersonal skills for routine contacts with internal and some external customers/stakeholders to discuss primarily factual information. Some discretion and conflict-resolution skills are exercised, primarily with people within the unit/function. Courtesy and listening skills are required. The ability to read and comprehend procedures and technical literature in specific functional area is necessary.

3. Leadership skills including demonstrated willingness to pursue leadership roles with increasing levels of accountability, comfort with decision-making responsibilities, coaching, teaching and counseling skills, and the ability to inspire and build confidence in others and to forge alliances and garner support.

4. Technical knowledge of food and supply product specifications.