Responsible for directing the preparation and serving of food and the maintenance of a clean and sanitary food service environment.
| Check food for temperature, taste and appearance. |
| Direct the set up and arrangement of hot and cold food items, and transportation of food for patients, staff and special functions as needed. |
| Oversee the use of leftover food appropriately; monitor service for overproduction, consistency of food portions and wasted food items. |
| Order produce and dairy on weekdays as per the ordering schedule, following the established par levels. |
| Maintain clean, safe environment, ensure compliance with timely sanitation policy and procedures. |
| Ensure equipment is in functional readiness, report malfunctions. |
| Maintain assigned inventories and requisition supplies. |
| Maintain records, reports, files, and other forms of documentation as needed. |
| Note and resolve patient food service complaints. |
| Participate in and / or give in-service programs and attends departmental meetings. |
| Perform other related duties as assigned. |
| SUPERVISORY: |
| Plan, direct, supervise and coordinate activities and functions of assigned unit and maintain standards. |
| Participate in departmental policy formation, interpret and ensure proper implementation of the policies and procedures for Auburn Memorial Hospital and accrediting agencies. |
| Identify problems, investigate and resolve complaints or grievances according to departmental procedures. |
| Develop and direct unit personnel and maintain discipline. |
| Ensure unit personnel are aware of their responsibilities and appraised of their performance. |
| Maintain knowledge of hospital policy and procedures, labor contracts and applicable governmental and regulatory agencies standards, rules, regulations and codes, and ensure compliance. |
| Performs other duties as assigned. |
$18/hour – 37.5 hours per week
This is an evening shift position with some day hours. Position does require weekend shifts as well as during the week.
Qualifications:
Requires knowledge of institutional food service. Must have 3 to 12 months of experience in nutritional / food services. Must obtain Food Borne Illness Certification within six (6) months of employment.