Overview

Daily supervision of the food service department and staff. Coordinates and organizes food activities throughout the facility. Maintaining and meeting all health code standards. Develop and implement menus. Assists in developing, revising, and implementing policies and procedures. Responsible for all department ordering. Responsible for scheduling and evaluating the performance of the food service staff. Responsible for department orientation process. Monitors attendance process of all staff. Performs all payroll functions up to final approval. Responsible for the DFM cashless cafeteria system. Monitors department petty cash, cafeteria change bags, cafeteria receipts, and daily cash process. Participates in hospital meetings as needed. Perform patient rounds to monitor services. May be required to work flexible hours as needed. Performs other duties as assigned.

Responsibilities

Essential Duties and Responsibilities

• Maintains department to meet all health code standards.
• Interviews and hires.
• Performs and completes department staff scheduling.
• Responsible for DFM program, cash handling, and electronic register reports.
• Plans and conducts education programs and training hours for food service staff.
• Estimates food, beverage, paper, and chemical supplies needed throughout the department.
• Organize, plan, and charge floor stock and conference room events.
• Develops and implements menus.
• Inspect food and food preparation to maintain quality standards and sanitation regulations.
• Investigate and resolves food quality and service complaints.
• Reviews financial transactions and monitors budget to ensure efficient operations, and to ensure expenditures stay within budget limitations.
• Develops and implements department Quarterly Performance Improvement and Dashboard documentation.
• Performs patient and cafeteria rounds to monitor services and feedback.

Culture of Excellence Behavior Expectations

To perform the job successfully, an individual should demonstrate the following behavior expectations:Quality - Follows policies and procedures; adapts to and manages changes in the environment; Demonstrates accuracy and thoroughness giving attention to details; Looks for ways to improve and promote quality; Applies feedback to improve performance; Manages time and prioritizes effectively to achieve organizational goals.Service - Responds promptly to requests for service and assistance; Follows the Mercyhealth Critical Moments of service; Meets commitments; Abides by MH confidentiality and security agreement; Shows respect and sensitivity for cultural differences; and effectively communicates information to partners; Thinks system wide regarding processes and functions.Partnering - Shows commitment to the Mission of Mercyhealth and Culture of Excellence through all words and actions; Exhibits objectivity and openness to other's views; Demonstrates a high level of participation and engagement in day-to-day work; Gives and welcomes feedback; Generates suggestions for improving work: Embraces teamwork, supports and encourages positive change while giving value to individuals.Cost - Conserves organization resources; Understands fiscal responsibility; Works within approved budget; Develops and implements cost saving measures; contributes to profits and revenue.

Education and Experience

High school diploma or general education degree (GED); or one to three months relatedexperience and or training; or equivalent combination of education and experience.Two years of experience in purchasing and food service industry; preferable at supervisory or management level.

Certification and Licensure

State Food Safety Sanitation Certification per department requirements.

Skills and AbilitiesExcellent interpersonal / communication skillsFull knowledge of kitchen equipmentAble to perform mathematical calculationsLANGUAGE SKILLSAbility to read and comprehend simple instructions, short correspondence, and memos.Ability to write correspondence.Ability to effectively present information in one-to-one and small group situations to other employees of the organizationAbility to communicate with others in a positive mannerMATHEMATICAL SKILLSAbility to add, subtract divide and multiply all numbersAbility to perform these operations using units of American money, weight measurements and volumeREASONING ABILITYAbility to apply common sense understanding to carry out instructions.Ability to deal with problems.COMPUTER SKILLSBasic computer knowledge neededSpecial Physical Demands

The Special Physical Demands are considered Essential Job Functions of the position with or without reasonable accommodations.This is considered medium work. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 15 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Good manual dexterity to operate kitchen equipment. Specific vision abilities required by this job include close vision, color vision, peripheral vision and ability to adjust focus.

Level of Supervision

Work is performed according to specific procedures and methods, but must be able to make decisions in order to adapt to routine situations.

Supervises

N/A