Position Objective:

Oversee daily production of the Food & Nutrition operation in compliance with the local Health Department regulations. Working knowledge of food service operation, cooking, sanitation, purchasing, general office and computer skills. General leadership provided to all staff covering production, purchasing and sanitation.

This position has authority to perform supervisory duties including but not limited to hiring, evaluating performance, issuing final disciplinary actions under the review of Human Resources, and recommending discharge in collaboration with members of management and Human Resources

Essential Job Duties:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

1. Daily monitor employee attendance & performance and follow up with management. Implement disciplinary actions as needed per organizational policies and validation from our HR Business Partner. Ensure all staff scheduled are in place with tools needed to complete assignments
2. Monitor spending, usage and portion control of food to keep budget under control: work closely with the Purchasing Agents.
3. Perform duties such as approving department invoices and production staff time cards in the absence of management.
4. Oversee the daily operation & work flow of the production staff, which includes the cooks, cold prep and sanitation staff.
5. Be instrumental in obtaining all organizational competencies
6. Ensure all patient meals are prepared and meets all dietary standards
7. Ability to direct work as needed for a smooth operation
8. Be instrumental in the interviewing, orientation, training and hiring of new employees.
9. Evaluate new hires through their 90 day orientation period.
10. Oversee all department equipment repairs and routine maintenance. Follow up with our in house maintenance person and AAMC’s maintenance department, as needed.

Educational/Experience Requirements:

• Must have a high school diploma and hold current Serve Safe Certification.
• One year of leadership experience in a professional food service setting.

Required License / Certifications:

• None

Knowledge, Skills, Abilities:

• Basic purchasing and management of inventory knowledge needed.
• Basic knowledge of food preparation & recipe implementation.
• Trained in the usage of basic chemicals used in a food service department.

Working Conditions, Equipment, Physical Demands:

There is a reasonable expectation that employees in this position will not be exposed to blood-borne pathogens.

Physical Demands – Must be able to exert up to 50 lbs. of force occasionally, and/or up to 25 pounds of force constantly to move objects.

The physical demands and work environment that have been described are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions in accordance with the Americans with Disabilities Act.

The above job description is an overview of the functions and requirements for this position. This document is not intended to be an exhaustive list encompassing every duty and requirement of this position; your supervisor may assign other duties as deemed necessary.