Oversees day-to-day operations and employee performance of the Food Service Department to include patient food services, cafeteria services and catering services. Exercises discretionary judgment in solving problems, working with and evaluating employees. Uses working knowledge of applicable regulations, laws, techniques, procedures and general principles and practices of the Food Service Department.
Essential Functions:
- Ensure there is appropriate daily staffing to deliver high quality services in all areas by addressing staff attendance, schedule development and tracking as well as performance management.
- Clearly and comfortably delegates both routine and important tasks and decisions.
- Clearly assigns responsibility for tasks and decisions.
- Under the direction of the FNS department manager(s), will assist with:
- Recruit, interview, select, orient and train new staff in appropriate work methods, policy and procedure and ensure they have the necessary tools to effectively perform their job.
- Counsel and discipline employees in accordance with state and federal law, EEO guidelines and organization's policies.
- Monitor employee performance, progress and productivity.
- Payroll and budgetary processes.
- Quality planning and monitoring.
- Direct and provided leadership for work group issues that are identified and implement appropriate resolution.
- Coordinates multiple tasks and priorities for all functions and areas of responsibility.
- Exhibits supervisory direction, providing current, direct, complete and actionable positive and corrective feedback.
- Ensures that patient meals are correctly prepared, portioned and delivered to the patient as per department procedure.
- Directs patient trayline and cafeteria services.
- In the absence of the Retail Manager, ensures catering services are delivered and picked up as per department standard.
- Understands concepts of product quality and service that will attain customer satisfaction and sales.
- Assists team member when patient and/or cafeteria volume temporarily increases so that customer service and quality standards are met.
- May spend up to two (2) hours/day directly assisting staff in their work on days of
- unanticipated volume.
- Performs routine inspections of products, equipment, and sanitation standards.
- Ensures that scheduled quality checks are performed.
- Maintains and uses data to solve quality problems.
- Performs walk through of areas throughout the day to ensure quality standards are met and problems resolved.
- Ensures there is effective use of time, people, supplies, safe and attentive work practices.
- Identifies opportunities to increase sales and decrease food and supply expenses.
- Ensures staff is adhering to proper portion size, specified product and process to reduce waste.
- Participates in the evaluation department budget performance and makes recommendations for improvement.
- Reports all on-the-job injuries following organizations procedure for appropriate follow through.
- Establishes and maintains open communication to enhance team effort.
- Flexible in response to unexpected changes in work volume, emergencies, staffing and scheduling.
- Uses interpersonal skills which convey a positive and supportive culture.
- Takes initiative to identify and solve problems through pro-active behavior. Promotes professional development and contributes to the professional growth of others.
- This job description is not all encompassing.
Qualifications:
Basic Qualifications:
- Three (3) years of experience with a successful track record in supervising retail and/or dietary food service operations.
- Five (5) years of supervisory experience in a high volume healthcare or restaurant setting preferred.
- Two (2) years of experience in hotel or hospital catering supervision preferred.
- Three (3) years working in a Labor Relations setting preferred.
- Previous experience at Kaiser Permanente preferred.
- High School education or GED.
- Certified Dietetic Manager, Dietetic Technician, Registered or completion of a bachelor's degree in a related field such as nutrition, hotel/restaurant management or food service preferred.
- Current Oregon county health department food handlers card.
- Demonstrated skills in Human Resource management.
- Ability to direct work flow while maintaining open communication with work team.
- Able to maintain a mature problem solving attitude while dealing with interpersonal conflict, hazardous conditions, hostility or multiple time demands.
- Ability to effectively coach and train staff.
- Knowledge and ability to effectively use computers, email, WORD, and EXCEL and develop and maintain spreadsheets.
- Knowledge of local and national food service sanitation standards.
- Must possess strong interpersonal communication skills.
- Demonstrated knowledge and concepts of food sciences including recipe development, food safety and product quality standards.
- Ability to effectively lead food service employees preferred.
- Clear understanding of patient diets and cafeteria food service standards to build sales preferred.
External hires must pass a background check/drug screen.
We are proud to be an equal opportunity/affirmative action employer.