About the position
The position ensures work is completed according to cleaning/sanitary logs and reviews company standards to meet regulatory and compliance guidelines. It involves maintaining relationships with vendors to ensure vendor contracts are in place, monitoring vendor performance metrics, and supervising work to ensure service delivery is safe, sanitary, supports patient satisfaction, and is compliant with vendor agreements and regulatory standards. The role also includes developing monthly budgets, overseeing procurement, inventory management, labeling, storage, utilization, and recall of perishable and nonperishable food items. Additionally, it supervises the work of teams who prepare menu/items and ensures the safe preparation of food and non-food items according to recipes, production schedules, food preparation standards, and regulatory standards. The position serves as a resource to help the team address issues concerning the assembly of patient meal trays and delivery/catering of food, actions workplans to ensure food supply, delivery, and services are efficiently maintained during times of crisis or emergency, and analyzes standard patient responses to quality control survey questions with thorough knowledge of quality metrics to support initiatives that improve food service operations and the patient care experience.
Responsibilities
- Recommends developmental opportunities for others; builds collaborative, cross-functional relationships.
- Solicits and acts on performance feedback; provides team members with feedback; and mentors and coaches to drive performance improvement.
- Pursues professional growth; provides training and development to talent for growth opportunities.
- Supports execution of performance management guidelines and expectations.
- Implements, adapts, and stays up to date with organizational change, challenges, feedback, best practices and processes.
- Fosters open dialogue, supports, mentors, engages, and motivates team members on collaboration.
- Delegates tasks and decisions as appropriate; provides appropriate support, guidance and scope.
- Supervises and coordinates daily activities of designated work team or unit by monitoring the execution and completion of tactical action items and work assignments.
- Ensures all policies and procedures are followed.
- Aligns team efforts and standards, and measures progress in achieving results.
- Determines and carries out processes and methodologies; resolves escalated issues as appropriate.
- Develops work plans to meet business priorities and deadlines; coordinates, obtains and distributes resources.
- Removes obstacles that impact performance; identifies and recommends improvement opportunities.
- Influences teams to execute in alignment with operational objectives.
- Contributes to sanitation and maintenance of food services work areas and equipment by supervising team to ensure cleaning, sanitizing, and maintenance is performed according to company standards.
- Reviews reported equipment problems and orders replacements as needed.
- Communicates with vendors to ensure vendor contracts are in place.
- Maintains relationships with vendors to ensure they are providing services consistent with vendor agreements, regulatory compliance standards.
- Monitors vendor metrics to ensure service delivery is compliant, safe, sanitary, and supports patient satisfaction.
- Supervises the team receiving, verification, and storing of delivery items.
- Manages inventory usage to ensure it is within established utilization levels.
- Ensures team is maintaining stock levels at food stations, in work areas, and is updating inventory with out-of-stock items.
- Supervises the labeling and storage of perishable items and reviews the loss and decay logs to develop the monthly procurement budget.
- Identifies and escalates the return of food that has been recalled or is at risk of contamination.
- Communicates to patients and staff about ongoing updates or actions being taken to resolve food recall issues.
- Oversees team preparing menu/meal items, according to standardized recipes and/or directions.
- Applies written protocols to ensure food is prepared in a safe manner, according to food preparation standards.
- Serves as a resource helping address issues of teams assembling patient meal trays and cafeteria and/or catering services.
- Leads the team through the catering of food and non-food items according to scheduled mealtimes.
- Activates workplans that ensure food supply, delivery, and services are efficiently maintained during times of crisis or emergency.
- Supervises team members interacting directly with customers and patients, and acts as first point of contact to address service recovery issues.
- Schedules and plans the work of a unit based team to support food service and delivery operations.
- Analyzes standard patient responses to quality control survey questions, submits relevant quality control reporting.
- Demonstrates thorough knowledge of metrics used to assess quality control and quality performance.
- Guides efforts to reduce critical control points to acceptable levels and improve the care experience.
- Implements quality control initiatives and prioritizes improvement recommendation for customer and patient services.
