Position Summary / Career Interest:

Oversees and leads Food and Nutrition Service department staff and operations to ensure safe, high quality, cost effective and timely nutrition care and meal service.

Responsibilities and Essential Job Functions

• Models, monitors and ensures compliance to safe food handling, safe work practices, sanitation practices, service standards and policies/procedures.
• Coordinate and monitor assignments
• Order and receive food/supplies following established guidelines. Checks in deliveries.  Notifies Manager or Supervisor of variances.
• Orients and trains new employees
• Coaches staff to job performance standards; communicates performance issues to Manager or Supervisor; provides feedback for staff performance evaluation and competence
• Identifies and addresses issues; uses root cause analysis to determine cause of issue, and work collaboratively to identify and implement solutions
• Controls resources and materials to ensure quality, adequacy of supply and cost control within budgetary guidelines
• Drive patient and café satisfaction through implementation of facility and department improvement initiatives
• Observe methods of food preparation and production to ensure recipe compliance and quality and cost requirements are met; monitor portion sizes; smell and taste food
• Effectively utilizes room service and food production systems
• Coordinate special functions/catering, oversee retail point of sale, follow cash handling procedures, prepares deposit and change orders
• Maintain necessary records and reports to comply with government and accrediting agency standards, regulations and codes
• Fulfill responsibilities of cook, nutrition assistant, cafeteria aide and food service aides as assigned or needed
• Perform all other related duties
• Must be able to perform the professional, clinical and or technical competencies of the assigned unit or department.
• These statements are intended to describe the essential functions of the job and are not intended to be an exhaustive list of all responsibilities. Skills and duties may vary dependent upon your department or unit. Other duties may be assigned as required.

Required Education and Experience

• High School Graduate or GED. OR equivalent combination of education and experience.
• 2 or more years Experience in a fast-paced food service setting.
• Cooking experience.

Preferred Education and Experience

• Some post-secondary education.
• Lead, supervisory or management experience.

Required Licensure and Certification

• Clay County/ServSafe Manager certification within 60 days.

Preferred Licensure and Certification

• Certified Dietary Manager - Association of Nutrition & Foodservice Professionals (ANFP)

We are an equal employment opportunity employer without regard to a person’s race, color, religion, sex (including pregnancy, gender identity and sexual orientation), national origin, ancestry, age (40 or older), disability, veteran status or genetic information.