Overview

Responsible for compliance with safety/sanitation, regulations and participation in performance improvement activities to include retail areas as needed weekend MOD Available to cover area schedules, seven days weekly.

Responsible for the management of personnel in the tray service area as well as coordination of processes to insure accurate/efficient patient tray service

Responsibilities

Communicates daily with Public Feeding, Clinical Nutrition and Assistant Director Purchasing Manager in regard to needs.

Completes management responsibilities: a) performance evaluations of staff within specified time frames; b) maintains documentation related to employee performances; c) always counseling and initiates corrective disciplinary action in matters of incompetence or conduct in accordance with hospital guidelines.

Determines daily priorities and makes appropriate staffing assignments/adjustments as required/needed to complete activities per established time frames.

Work schedules are prepared to ensure adequate coverage of area and posted per departmental guidelines: a) indicates days off, vacations, holidays; b) posted two weeks prior to start date.

Ensures area budgetary requirements are met, with any overage justied in writing with a plan of correction. Ensures productivity benchmarks are achieved.

Assures food is held at correct temperatures with zero incidences of food contatmination and/or food borne illness. Assures HACCP requirements are met. Observes all safety and security and security measures (including theft prevention) of specific hospital and JCAHO standards.

Assures daily completion of Quality Plus checks (taste panel, food temp, dish machine temps).

Walk all coolers daily and check all labels and dates to ensure the quality of product.

Complete HACCP logs, check railroad cleaning charts, and double check production charts 

Hold daily stand ups with the team to cover guest count, associate updates, and banquets 

Use station diagrams to check set up before service 

Work with retail manager on elevating service and improving areas of opportunity 

Spot check food in retail service & Patient Service area during all meal periods to ensure flavor, texture, and temperature are up to standard 

Ensure proper signage and pricing is presented in retail area

Watch plate presentation during service to ensure prosper vessels, garnishes are being used. 

Train and coach all kitchen of Morrison Food standard

Oversee patient production line to ensure quality, recipe standards, plate presentations 

Work with patient service manager to conduct power plate audit on tablet.

Review Daily Reqs for All kitchens

On Saturdays review produce food order and place food order for Monday delivery

Assure all kitchen & retail stations have sanitization buckets at their stations ( Label & Dated )

Check all food temps daily at patient line & retail line

Closing shift review all walk ins for proper label & dating , ( FIFO ) and insure all floors are mopped

Check emails daily and respond

Check schedule daily to review next day staffing

Review Stewarding checklist & follow up on completion of daily duties

Post daily production charts

Fill out all cooling log & waste sheets

Performs related responsibilities as required or directed.

Qualifications

EDUCATION:

High School Diploma Required.

LICENSURE, REGISTRATION, CERTIFICATION:

Ability to meet qualifications to complete serve safe certification .

EXPERIENCE:

Skills in effective communication with others, both in giving and receiving instructions. Through knowledge of centray tray service systems, modified diets and portion control. Previous experience in Hospital food service.

Knowledge of food and nutrition with a working knowledge of commercial meal service procedures and equipment. Previous experience (minimum 2 years) in management required.