SUMMARY :

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

ESSENTIAL FUNCTIONS :

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.

PHYSICAL DEMANDS AND WORK ENVIRONMENT :

The physical demands and work environment described here are representative of that which an employee encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is frequently required to stand; walk; use hands to handle or feel;
• reach with hands and arms; and talk or hear; taste and smell. Occasionally lift and / or move up to 50 pounds without assistance;

lift and or move more than 50 lbs with assistance. Specific vision abilities required by this job include close vision. The employee may potentially be exposed to infectious organisms during routine and emergency situations.

The noise level in the work environment is usually loud.

Last updated : 2024-03-03