Overview

Assists the Supervisor in overseeing daily operations and employees.  Helps to ensure quality, service, sanitation, productivity and production standards are met and employees are adhering to hospital and departmental policies and procedures.

Responsibilities

DCH Standards:

• Maintains performance, patient and employee satisfaction and financial standards as outlined in the performance evaluation.
• Performs compliance requirements as outlined in the Employee Handbook
• Must adhere to the DCH Behavioral Standards including creating positive relationships with patients/families, coworkers, colleagues and with self.

• Performs essential job functions in a manner that ensures the safety of patients, visitors and employees.
• Identifies and reduces unsafe practices that may result in harm to patients, visitors and employees.
• Recognizes and takes appropriate action to reduce risks and hazards to promote safety for patients, visitors and employees.

• Requires use of electronic mail, time and attendance software, learning management software and intranet.
• Must adhere to all DCH Health System policies and procedures.
• All other duties as assigned.

Qualifications

May require the use of CBORD software.  High School diploma or GED required.  Minimum of five years’ previous food service experience required.  One year demonstrated leadership experience preferred.  A Manager’s ServSafe Certification is preferred.  Ability to evaluate a problem or situation and take action after analyzing the options.  Proven leadership skills.  Positive, optimistic and supportive personality to lead others.  Requires commitment to quality, customer service and departmental goals and objectives.  Must be able to read, write legibly, speak and comprehend English. 

WORKING CONDITIONS

 Environmental

Risk of injury from sharp objects, hot surfaces, caustic chemicals and moving heavy parts and equipment.

Includes exposure to human body fluids, disease and infection.  Requires wearing common protective equipment to adhere to standard precautions, isolation and safety procedures.

 Physical

Medium work.  Requires extensive standing and walking.  Required to push and pull heavy objects up to 35 lbs. on a regular basis and 50 lbs. on an occasional basis.  Considerable bending, lifting and grasping.  Work temperatures can exceed 90 F or be lower than 0 F. 

Psychological

Frequent contact with patients, families and staff members face-to-face and by telephone.  Coordinates and leads employees and is responsible for outcomes of area workers. Possible dealings with upset or unpleasant patients, family members, employees or customers.  Responsible for proper food handling practice to ensure safe food is served to patients and customers.  Receives and shares information via electronic mail.  Requires independent thinking and decision making as well as that done in conjunction with Supervisors or Managers.

Physical presence onsite is essential.  Hearing and vision must be normal or corrected to within normal range.  Able to perform the duties with or without reasonable accommodation.