Job Location : Waverly,IA, USA
SCHEDULE
FTE: 1.0
PRIMARY FUNCTIONS
Responsible for the general supervision and problem-solving of Nutrition Services staff.
ESSENTIAL DUTIES AND RESPONSIBILITIES
1. Food Preparation and Meal Service
+ Communicates budgetary needs to Manager and/or Supervisor.
+ Assists with orders food and supplies within budgetary guideline to meet patient, caf and catering needs.
+ Ensures correct items are received.
+ Recommends equipment purchases/replacements.
+ Ensures that food and leftovers are used in a timely manner to eliminate waste.
+ Manages inventory with Supervisor.
+ Extends and standardizes recipes, catalogs recipes.
+ Assists with calculation and posts production sheets for menu items.
+ Assisting with planning and preparing cafeteria menu, daily worksheets, and recipes
2. Quality Compliance
+ Ensures Diet Manual guidelines are followed in all food service operations.
+ Ensures food preparation for optimum nutrition and economic handling of food, as well as efficient usage of time.
+ Checks food for flavor, temperature, and appearance on a regular basis to ensure guidelines and standards are being followed.
+ Makes frequent inspections of all work, storage, and serving areas to determine that regulations are followed.
+ Maintains knowledge of current guidelines, regulations, and procedures of department
3. Department Records
+ Keeps equipment manuals of department.
+ Compiles and files records and reports for department
+ Updates SDS information
4. Staff Development
+ Works in collaboration with the Manager and Supervisor on staff issues as dictated by circumstances.
+ Acknowledges employee accomplishments.
+ Determines and assigns areas of responsibility and accountability to support food production and delivery operations.
+ Works collaboratively with Manager and Supervisor to build a team with diverse skills and strengths by assisting in selecting the best candidate for each position.
+ Coordinates with Manager and Supervisor ongoing educational opportunities for staff
+ Oversees employee scheduling along with Supervisor; recommends appropriate staffing needs and pattern to Manager.
+ Ensures that all new staff are oriented completely to the department and their job duties.
+ Ensures that all staff understand special diets and assemble trays correctly.
5. Sanitation and Safety
+ Makes and maintains cleaning schedules for department.
+ Ensures staff adhere to sanitation and safety standards.
6. Fills nutrition services aide or cook positions when needed.
7. Department Operations
+ Assists with operations and projects of department.
+ Consults with Manager and Supervisor on any decisions or changes.
+ Assumes responsibility of department in absence of Supervisor.
+ Ensures that quality, timely meal service is delivered.
+ Utilizes Diet Manual, room service menus, and diet report to verify accuracy of patient trays.
MINIMUM REQUIREMENTS
+ Education, Experience, and Training
+ Must possess high school diploma or equivalent.
+ Must have successfully completed 8-hour Food Safety Training and Certification Exam (Serve Safe).
+ Previous experience in healthcare food service preferred.
+ Experience in supervision or kitchen management preferred.
+ In-depth knowledge of all aspects of food preparation with the ability to train assigned staff.
+ Must exhibit strong skills in leadership, communication, mentoring, advocacy, critical and systems thinking.
+ Must exhibit strong communication and mentoring.
+ Must be able to read, speak, and write fluent English.
+ Ability to learn and navigate computer systems including the online training modules, the employee timesheet and the performance appraisal system. Job specific systems are also required.
+ Physical Requirements
+ Sitting - Approximately 20% of shift.
+ Standing - Approximately 40% of shift.
+ Walking - Approximately 40% of shift.
+ Lifting - Approximately 50 pounds.
+ Twisting - Infrequent.
+ Bending - Moderate.
+ Squat/Kneel - Approximately 25% of shift.
WORK ENVIRONMENT
+ May come in contact with hazardous chemicals or treatment modalities.
+ The possibility exists of exposure to communicable disease due to working in a healthcare environment.
+ Involvement in patient care may result in unavoidable work-related illnesses.