Job Summary

This position will contribute to our success by providing oversight and operational excellence to the food and nutritional services department. This position will assure high quality food services is provided to our guests, patients and clients in our operation. Will assist, Director, Operations Supervisor and Managers with day to day operations of the department.

Essential Job Functions

• Oversees day to day operation.
• Ensures that all quality processes are followed, including temperature standards and signage in appropriate areas.
• Communicates menus and serving requirements to staff daily.
• Monitors portioning to ensure staff uses proper utensils for proper yield.
• Reports malfunctioning equipment to maintenance and/or Manager.
• Plans special events/menus for our patients and guest.
• Orients and welcomes new team members.
• Monitors employee work performance, and ensures competency, and notifies Director, Operations Supervisor or Manager about work performance.
• Assists Director, Operations Supervisor or Manager with performance appraisals and hiring decisions for staff.
• Assist will assuring all shifts are covered and filled for each day.
• Records and maintains accurate temperature records.
• Assures team members follows all sanitation procedures for department.
• Has a working knowledge of all equipment utilized in the kitchen setting.
• Knows how to handle situations when equipment is not working correctly/safely.
• Oversees special function catering.
• Reviews catering sheets for the upcoming week each Friday. Ensures scheduling is appropriate and that needed supplies are available.
• Checks daily function sheets. Ensures that employees and supplies are ready for the day.
• Assists manager with Cafe and special function communications.
• Distributes and serves food to patients, customers and guests according to production sheets and standardized recipes in a manner which meets HACCP guidelines.
• Uses correct portioning tool issued for products in all service areas, cafeteria, catering, patient services and other areas. Following HACCP guidelines for holding foods during service to ensure a safe, high quality product. Takes and records food temperatures.
• Works a position in the kitchen as assigned.
• Monitors temperature, quality, presentation and inventory of prepared foods.
• Keeps essential supplies stocked in on patient tray line (Condiments, cups, napkins, plates, etc.)
• Performs food service related duties in a manner, which meets the established Department of Health standards for sanitation and safety.
• Practices good hygiene, which includes hand washing, wearing hair restraints, and personal hygiene.
• Uses gloves as directed for serving food, sanitation and food production activities.
• Performs routine cleaning assignments (which includes patient carts) keeps work area and equipment neat and clean. Signs and dates cleaning sheets when work completed.
• Reports any equipment malfunctions or unsafe work condition promptly to supervisor.
• Disposes of garbage correctly and safely.
• Allocates and delegates work to make efficient use of all resources.
• Ensures compliance with staffing patterns according to the department schedule.
• Assists in developing clear work objectives and standards to prioritize and focus staff efforts.
• Monitors safety policies and procedures for the operation of equipment and service delivery practice in compliance with regulatory and organizational guidelines.
• Collaborates with staff and manager in the delivery of services and use of resources.
• Assumes role of Operations Supervisor/Manager in his/her absence.
• Employee Relations
• Assist with maintain files and training documents.
• Assists the timekeeper with time and attendance records.
• Provides assistance with monthly staffing schedules and assures complete coverage
• Provides a positive working environment and leads employees by example
• Provides leadership and guidance to other Culinary Specialist in retail operations. Listens to their concerns and relays them to the Operations Supervisor, Manger or Director of Food and Nutrition.
• Reviews all areas of café to assure are up to specified standards.
• Assist with developing new menus and promotional ideas for retail operations.
• Completes daily quality standards check list and turns into Manager and/or Director.
• Assist with displaying signs, promotions and nutritional content to customers.
• Has the ability to solve problems and rectify customer concerns in a timely manner.
• Acts as a role model pertaining to customer satisfaction.
• Other related duties as assigned.

Qualifications

• High School Diploma or GED, or Higher Level of Education.
• Six (6) to twelve (12) months related training/ experience in Food Safety, Customer Service, Mentoring/Coaching
• Basic Math and Keyboard Proficiency
• Independent thinking and decision making ability
• Ability to multi-task and prioritize assignments
• Basic working knowledge of computers and office equipment
• Flexible, team player, customer service skills
• Strong ability to communicate complex and/or controversial topics and concepts to a wide and diverse audience.

License, Certification & Clearances

• ServSafe Certified within six (6) months of hire
• Act 33 with renewal
• Act 34 with renewal
• Act 73 FBI Clearance with renewal

Supervisory Responsibilities

• This position has no direct supervisory responsibilities, but does serve as a coach and mentor for other positions in the department.

Position Type/Expected Hours of Work

• Incumbent will be scheduled based on operational need (rotate shifts, standby, on-call, etc.).
• Travel may be expected locally between Excela Health locations.

AAP/EEO

• Excela Health is an Equal Opportunity Employer. It is the policy of Excela Health to prohibit discrimination of any type and to afford equal employment opportunities to employees and applicants, without regard to race, color, religion, sex, national origin, age, marital status, non-job related disability, veteran status, or genetic information, or any other protected class. Excela Health will conform to the spirit as well as the letter of all applicable laws and regulations.
• Ability to perform the Essential Functions listed on the Physical Conditions and ability to perform the Essential Functions on the Working Condition chart below.
• Actively promotes a Lean work culture by performing team member duties to encourage consistent use of LEAN principles and processes, including continually seeking work process improvements. Recognizes the necessity of taking ownership of one’s own motivation, morale, performance and professional development. Strives for behavior consistent with being committed to Excela’s missions, vision and values.

Work Environment

Effective March 2020 or during pandemic: goggles, face shield and mask are required according to CDC guidelines

Physical Demands

When lift requirement is in excess of 50#, lift assistance (2 person) and/or transfer device is required

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)