Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $26.55 - $39.85
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Disability insurance
Employee assistance program
Training and Development
Job Description
The hiring organization is a major healthcare institution known for providing comprehensive medical services including patient care and specialized health programs. Within this setting, food service plays an essential role in supporting patient recovery and well-being by ensuring the delivery of nutritious, high-quality meals tailored to therapeutic needs. This position exists within the hospital's food service department, which is committed to efficient and effective food program management encompassing patient tray assembly, meal preparation, and distribution of food and supplies throughout various hospital areas. The establishment places strong emphasis on food safety, sanitation, regulatory compliance, and customer satisfaction which reflects its... Show More
Job Requirements
- High school graduate
- ServSafe Food Handler certification issued by the National Restaurant Association within 1 year
- Minimum 3 years of experience in food service operations and preparation including service techniques, cashiering, sanitation standards, and diet applications in a large hospital or hotel/restaurant environment with lead or senior level experience
- Intermediate skills in Microsoft Office software
- Excellent communication skills
- Strong leadership capabilities
- Self-motivated, organized and attentive to detail
- Ability to perform arithmetic calculations
- Physical ability to lift up to 40 lbs from floor to 5 feet height
- Ability to lift and carry up to 40 lbs at waist height
- Ability to push/pull with 20 lbs of force
- Ability to stand, walk, reach overhead, squat, bend, twist, kneel and climb during work shift
- Capacity to work in varying temperatures and exposure to fumes, odors, dust, and other kitchen environment elements
- Adherence to safety protocols and wearing protective clothing as needed
- Willingness to enter precautionary rooms and assist patients as required
- Awareness of hazards including sharp kitchen utensils and mechanical and chemical exposure
Job Qualifications
- High school graduate
- ServSafe Food Handler certification within 1 year
- Typically requires 3 years of experience in food service operations and food preparation including service techniques, cashiering and sanitation standards
- Experience with general and modified diets in a large hospital or hotel/restaurant food service environment
- Experience as lead or senior level staff
- Intermediate computer skills in Microsoft Office or similar software
- Excellent verbal, oral, and written communication skills
- Strong leadership skills including problem solving and decision making
- Self-directed, highly organized, and detail-oriented
- Ability to perform arithmetic calculations
Job Duties
- Manages all daily operations of the department and the food program
- coordinates food preparation for patient tray assembly and delivery
- manages the distribution of food and supplies to ancillary areas
- directs and coordinates the development of menus to ensure quality therapeutic appropriateness and adequate cost to value ratios
- prepares instructional material for training and development of staff
- conducts in-service education
- orients and trains employees in food preparation, pre-serving/serving activities, recipe standardization, cashiering, infection control, fire safety, and cleanup activities consistent with HACCP guidelines
- initiates and maintains the department's outside vendor contracts and evaluates pricing terms
- arranges quantity discounts, negotiates contracts, solicits bids, maintains adherence to product quality standards and contractual compliance
- generates statistical reports, analyzes data, tracks trends, and develops action plans for department improvement
- identifies participants, performance indicators, data collection tools, and evaluation methods to ensure timely corrective actions
- develops and implements departmental policies and procedures including tray-line, production, diet office, retail operations, procurement, portion and temperature control, and Mobile Meal Program
- maintains food service safety programs and conducts regular safety inspections
- investigates accidents
- establishes quality standards for customer satisfaction and develops corrective action plans based on feedback
- implements a comprehensive HACCP program and conducts routine inspections of production areas and equipment
- responsible for cost effectiveness such as monitoring cash register balance sheets and daily sales, evaluating equipment specifications, participating in food specification formulation, and conducting inventories
- performs human resources responsibilities including coaching staff on performance, completing performance reviews, managing staff morale, recommending hiring, compensation changes, promotions, corrective actions, and terminations
- adheres to the organization’s Code of Ethical Conduct and ensures compliance across department activities
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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