Summary

Acts as the lead in the daily operation of the Food and Nutrition Services department. Assist with the orienting, training and directing the daily activities of the FNS staff. Ensure food preparation is prepared in compliance with production amounts and portion specifications. Oversee kitchen, cafeteria, and catering service activities; instruct staff in maintaining high standards of sanitation, housekeeping and safety. Inspect and check the patient tray line for portion specification, appearance, quality, temperature, food palatability, and trace accuracy. Participate in quality assurance program including performing taste and temperature tests, recording refrigerator, tray line and dish machine logs, and ensuring the cleaning sanitation procedures are followed by keeping completed sheets on file and performing daily tours of the areas.

• Food service operations and workflows for assigned shift are assigned and overseen to meet quality and productivity goals.
• Equipment is monitored and maintained per department guidelines
• Sanitation and housekeeping services are provided and supervised to meet established guidelines.
• Patient tray line is directed and inspected to meet department standards.
• Kitchen and patient rounding is conducted to maintain efficiencies and support staff where needed.
• Department security is maintained during shift.
• Periodic reports are prepared per manager guidelines.
• Candidates are interviewed and hired in collaboration with the Manager/Director.
• Sufficient knowledge of individual job requirements is maintained to cover absences on short notice.
• Responsibilities are delegated to staff and workflow is coordinated to meet department needs.
• Responsibilities are assumed in the absence of Manager to meet stated expectations
• Team members are oriented, mentored and supported to achieve stated goals for performance.
• Performance evaluation assistance is provided in accordance with organizational standards.
• Delegation of work to staff is consistent with their abilities, professional development and needs of the department.
• Additional department, organization, or network activities are completed per established objectives.

Qualifications and Experience

Education/Degree

Required

• High School Graduate, GED required.

Experience

Required

• Minimum 6 months to one year experience in food service or supervisory role required.

Skills (Specific learned activity gained through training (e.g. computer skills, keyboarding, presentation, CPR, ACLS, etc.)

Required

• Ability to read, write and speak English required.
• Computer proficiency required. Microsoft office applications preferred with ability to learn new software.

Preferred

• Highly developed communications and interpersonal skills, working with diverse population.
• Work independently, be self-directed and contribute as a member of a team.
• Anticipates challenges and develops and implements strategies for addressing them.
• High level of service delivery. Demonstrate initiative with ability to prioritize work, meet deadlines and adapt to changing situations.
• Attention to detail.

SRN is committed to diversity in the workplace which begins with respect and opportunity for all. SRN takes affirmative action to ensure that equal employment opportunity is provided to all persons regardless of race, religious creed, color, national origin, sex, sexual orientation, gender identity, genetic information, age, ancestry, veteran status, disability or any other basis that would be inconsistent with any applicable ordinance or law. If you need a reasonable accommodation in coming to or participating in the interview process, please let us know.