Supervises activities of service personnel; oversees the operations of the dining and conference rooms; trains and contributes to the evaluation of staff; counsels employees and carries out commendations and provides documentation to reinforce disciplinary action as necessary; maintains adequate staffing levels to meet departmental needs and makes daily assignments; ensures implementation of health and safety standards; enforces sanitation program; through morning stand-up meetings maintains adequate staffing levels to meet departmental needs, makes daily assignments communicating caterings and daily tasks; oversees the inventory, rotation and refrigerated temperatures for unit floor stock. Oversees interactions and interacts with sick, injured, or disabled patients, with staff and with the public to provide food service; ensures patient meal selection, efficient tray delivery and tray pick up; exhibits competency of DFM software, maintaining daily tasks ensuring all applicable patients are fed. Operates/utilizes kitchen equipment (e.g., steam table, beverage dispensers, knives etc), to prepare, portion, and serve food for cafeteria patrons, designated areas, and catered events; relocates food and supplies to designated areas. Prepares and maintains repair requisitions and sanitation inspection reports; oversees and balances cash drawer; ensures security and prepares documentation of deposit of daily receipts. Demonstrates knowledge of current developments in field to provide most appropriate food service. Conducts in-service training as requested. Exhibits behaviors reflective of Memorial’s core values: Compassion, Accountability, Respect, Excellence, and Service. Demonstrates regular and predictable attendance. Attends all mandatory education and in-services (i.e., team training, safety, infection control, etc.); completes mandatory health requirements. Employee performs within the prescribed limits of the hospital’s and department’s Ethics and Compliance program and is responsible to detect, observe and report compliance variances to their immediate supervisor, or upward through the chain of command, the Compliance Officer, or the hospital hotline.

Requirements
Two (2) years previous experience in food service with demonstrated leadership and management skills. ServSafe, Manager Level, Ohio Level 1 Person in Charge (PIC). Can be completed in the first 6 months of employment.

Shift1st and 2nd w/ every other weekend 

Hours
80 per pay (Every two weeks) 

Time Off
• Vacation
• Sick Leave
• 11 Paid Holidays
• Personal Day

Retirement
• Ohio Public Employee Retirement System
• Deferred Compensation

Other
• Tuition Reimbursement
• Kidzlink Daycare Center
• Employee Recognition
• Free Parking
• Wellness Center
• Competitive Salaries
• Community/Family Atmosphere