To supervise daily service of meals to patients/residents.
Requirements
Two-year college degree (or) three-years relatable experience.
American National Standards Institute accredited Food Safety Certification required within 6 months. (i.e. ServSafe, NRFSP)
American National Standards Institute accredited Food Safety Certification obtained within 6 months of hire. (i.e. ServSafe, NRFSP)
Responsibilities
Supervision of tray assembly and Room Service items – checking quality and accuracy maintaining predetermined schedules.
Demonstrate positive leadership by example in tray service ensuring proper patient service according to predetermined policies.
Routine supervision of kitchen, dish room, cafeteria and cold food prep including schedules, tray line and set up.
Enforce hospital, departmental policies and procedures. Initiate counseling disciplinary actions; make additional disciplinary recommendations to Director.
Maintain highest level of customer service as outlined by department and RGHS standards.
Supervision of special nourishments checking accuracy and quality according to predetermined policies.
Coordinate set up of Tray line and other kitchen functions for next meal including ordering sufficient supplies from storeroom and changing services to accommodate out of stocks.
Patient/resident visitations and following up of complaints, checking for acceptability of service, quality and quantity of food.
Follow all departmental HAACP procedures including logging all temperatures.
Supervision and implementation of New York State Sanitation Code, Chapter 1, Part 14.
Act as department representative in opening and closing of the kitchen at scheduled times.
With direction from Managers, train and develop employees and perform evaluations.
Participate in the planning of in-service and follow up on staff attendance.