St Josephs Healthcare System

Food Services Manager

Requisition ID
2017-10747
Shift
Day/Evening
Category
Food Service
Shift Hours AM/PM
Flexible
Department
SJ FOOD STAFF
Position Type
Regular Full-Time

Overview

Manages and oversees staff of tray assembly, cold production, employee cafeteria (retail sales), catering, and sanitation to ensure effective operations in accordance with patient, staff and customer needs, as well as maintain compliance with professional and regulatory standards/ procedures for food production facilities. Provides Department with a periodic review of operations for measuring and evaluating effectiveness of Department fiscal controls and customer service initiatives.

Responsibilities

Manages staff of food service aides, utility workers, supervisors, & lead persons to enforce policies. Maintain adequate staffing to ensure effective operations. Conduct H.R. tasks (recruit, train, schedule, discipline). Administers trayline ensuring efficiency, accuracy & adherence to standards for tray organization, appearance, food quality, portion control, temperatures & timely transport to pt. areas. Directs activities of Employee Cafeteria & Catering program. Oversees cleaning/sanitation program. Maintain checklist system to ensure adherence to regulatory standards. Enforces department in-service program & maintain records. Ensures food is used within specified date through dating/ labeling program. Oversees inventory/portion control & efficient, quality-based procedures for catering program. Recommends presentation/plating concepts to coincide w/ menu & serving configuration for cafe, catering, & pt. meals. Participates with patient satisfaction, production, food distribution & PI programs. Sets goals for staff & monitor progress for achievement. Meets all required competencies for department, unit and/or hospital. Responsible for performing all other duties as assigned.
Special Projects

Qualifications

Work requires the level of knowledge normally acquired through completion of two to three years of occupational-specific education beyond high school or an Associate�s degree in food service or closely related field (preferred) and three to five years of previous work related experience. Serve safe certification required.

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