GENERAL SUMMARY:

To supervise the daily operations and personnel activities of a designated food service area to ensure efficient services are provided to patients.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

· Promote and model teamwork.

· Rely on data to make decisions.

· Empower area staff.

· Maintain excellence in guest service satisfaction scores

· Supervise the daily operations and personnel activities of a designated food service area to ensure proper procedures and assigned work schedules are followed.

· Maintain employee records including attendance and in-service records.

· Plan, assign and review work of designated service support personnel, checking quality and quantity; instruct and advise personnel on methods and procedures; review and evaluate employees' performance; interview and recommend employment of assigned staff; recommend disciplinary actions of assigned personnel.

· Develop, implement and maintain department policies and procedures that increase efficiency and enhance safety and sanitation standards and improve customer satisfaction.

· Conduct monthly group meetings with food service personnel; plan and teach in [1] service classes.

· Review and approve employee payroll.

· Supervise food service functions during patient outings and other special events; coordinate food preparation and service for catered functions.

· Estimate food consumption and requirements to determine type and quantity of meats, vegetables and other foods to be prepared; order food, condiments and supplies as needed.

· Coordinate and expedite food production activities observing methods of food preparation, cooking and sizes of portions to ensure food is prepared in prescribed manner.

· Inspect and ensure foods meet appearance, temperature and palatability standards; check patient trays for proper diet foods according to prescribed order.

· Must maintain assigned work area and equipment in a clean, orderly and sanitary condition; report equipment needing repair to appropriate personnel.

· May participate on or lead a Quality Improvement Team.

· Perform other related duties as required.

Supervision Exercised:

· Formal recommendations and functional supervision is exercised over service support staff. Personal Interaction: Daily contacts are made with employees to discuss patient diet orders, request maintenance and housekeeping supplies, provide special food service functions, discuss payroll and to obtain information for staff; patients and families to provide gourmet meals and to resolve patient complaints; the general public (e.g. vendors) to order food supplies. Weekly contacts are made with department managers to receive changes in patient's diets and to discuss patient's food service. Occasional contacts are made with physicians regarding catered events.

EDUCATION/EXPERIENCE REQUIRED:

· High school diploma or G.E.D. required.

· Associates degree in Culinary Arts, Hotel Restaurant Institution Management or related field required or five years commensurate experience in culinary food production in a restaurant, hotel, or healthcare operation.

· Two years of job related experience.

· Knowledge of quantity food production techniques and practices as well as specific knowledge of health care food service policies, procedures and recipes.

CERTIFICATIONS/LICENSURES REQUIRED:

· Certification by the Michigan Department of Public Health, The National Registry of Food Safety Professionals, Certified Food Safety Manager or Servsafe Food Protection Manager Certification is required or obtained within 6 months of placement into this position; Registration as a Certified Dietary Manger is preferredAdditional Information

• Organization: Henry Ford Hospital - Detroit Main Campus
• Department: Food _Nutrition Administration
• Shift: Rotating
• Union Code: Not Applicable