Overview

Understands all operations of food services at the Hospital. Including, all food prep, food storage, food delivery, stocking, doctor’s lounge, sanitation, ordering, scheduling, and call center operations. Directly responsible for maintaining systems (temp logs and prep list filing). Responsible for coaching and training of employees, the supervisor sets a positive example and follows all policies and procedures correctly. Must work towards obtaining Servsafe certification and attend on going education classes at Corporate University.

Qualifications

Education/Licensure/Certifications: High school diploma or GED preferred.

Experience: Minimum of two years in food service required, preferably in a health care setting with high volume. Supervisory experience preferred.

Additional Skills/Abilities: Excellent communication and customer service skills required. Must have strong organizational skills with the ability to solve problems independently. Must be knowledgeable of and able to follow the standards of federal, state and regulatory agencies and Joint Commission for sanitation, food preparation and handling. Must be able to properly identify patients and maintain confidentiality.