Batavia

Rochester Regional Health

5d•$19 - $26•Onsite

About The Position

Under the general supervision of the food service administrator and/or clinical dietitian, this role supervises and coordinates all activities of kitchen workers receiving, storing, preparing, and cooking of foods for the hospital patients, staff, visitors, and other customers. The position ensures compliance with standard practices, procedures, and regulatory requirements.

Requirements

Knowledge of State Food Service and Sanitation regulations.
Familiarity with a variety of computer systems.
Ability to effectively interact and communicate with all levels of staff and with patients, visitors and members of the community.

Nice To Haves

High School Diploma and/or equivalent preferred
Degree in Nutrition or related field preferred.
Degree certification by the Dietary Managers Association preferred.
At least two years of progressive supervisory experience in a health care food service environment preferred.

Responsibilities

Directs the daily operation of food service department. Counsels, guides and instructs as necessary to develop and maintain effective working relationships and coordinates the various sections, e.g. purchasing, receiving, storage, food preparation and production, distribution, clean-up and sanitation. Interpret and implement established policies, procedures, methods, and techniques as applicable to various sections and personnel.
Works with other staff personnel to review and evaluate operating policies, procedures, methods, and techniques and recommend changes to increase quality of service, productivity, and cost-effectiveness. Instruct, evaluate, and coach supervisory personnel to effectively carry out their responsibilities.
Sets up weekly statistical reports on nourishments, invoicing, temperatures, sanitation sheets, records, meal census, meals served, meals cost, cash book, etc.
Develops or delegates preparation of menu for all special lunches, dinners, and other staff or facility function.
Utilizes sound judgment and conflict resolution skills at all times.
Responsible for orientation in-service education and evaluation of all employees.
Supervises employees during receiving, storage, preparation, serving, collecting and ware washing duties to ensure proper techniques are used and established procedures and methods are maintained in all area.
Observes methods of food preparation, cooking, and size of portions to ensure food is prepared and served in prescribed manner.
Assure compliance by department personnel with department objectives, quality assurance, safety, environmental and infection control.
Provides age and culturally appropriate assessment, interpretation of clinical and laboratory data and develops and implements age appropriate interventions and plans of care including education within the parameters of his/her position responsibilities and licensure. Ensure staff considers age related concerns such as: hearing, vision, speech and level of understanding, when interacting with patients, employees and families.