Job Profile Summary 

​This role focuses on activities related to the support services functions, such as dietary and food services, environmental services, general facilities, repair and maintenance, parking, sterilization and transportation to ensure all required support activities are completed in a timely manner and meet the organization's quality standards and expectations.  In addition, this role focuses on performing the following Dietary & Food Services duties: Prepares and serves meals based on general or special diets. Responsibilities also include operating and maintaining kitchens, cafeterias, and counters across entity locations. Manages food inventories, schedules vendor deliveries, food preparation, and menu planning while adhering to regulatory guidelines.  An organizational related support or service (administrative or clerical) role or a role that focuses on support of daily business activities (e.g., technical, clinical, non-clinical) operating in a “hands on” environment.  The majority of time is spent in the delivery of support services or activities, typically under supervision.  A specialist level role that requires very advanced knowledge of operational procedures and tools obtained through extensive work experience and may require vocational or technical education.  Works under limited supervision for non-routine situations and may be responsible for leading daily operations, and trains, delegates and reviews the work of lower level employees, and problems are typically difficult and non-routine but not complex. 

Job Overview 

This position serves as a point of contact for daily operations of the department and for events such as caterings, reservations, bookings and other services pertaining to the Food and Nutrition Department.  

7. Prepares and places orders for food, paper, chemicals, office supplies or equipment.  

8. Completes on-line ordering as required. 

9. Receives and coordinates special functions and participates in the set up.  

10 Works with managers and supervises staff for menu and clean up. 

11. Prepares weekly, monthly reports to include patient meals, floor stock, catering, free meals, requisitions and inventory. 

12. Oversees food service staff. Provides training assistance, leadership and direction.  

13. Completes performance evaluations, test tray audits and sanitation audits as assigned. 

14. Serves as a point of contact for department and food related services. 

15. Communicates, written or verbal, to internal and external client, customers and patients. 

16. May assist in the coordination of projects, including preparing and maintaining project plans, budgets and staffing requirements. 

17. Tracks progress and identifies resources, obstacles and opportunities. 

18. Complies with all safety and risk management policies and procedures. 

19. Participates in regular safety meetings, safety trainings, and hazard assessment. 

20. Reports all accidents and injuries in a timely manner. 

21. Attends training programs (classroom and virtual). 

22. Cooperatively adapts to changes, especially crisis situations, such as shorthanded staff, mechanical failures and disasters. 

Physical Requirements:  

1. Standing and walking for 95% of the day, straining and lifting approximately 30lbs. 

2. Requires manual dexterity to handle money, work cash register and preparing food. 

3. Exposure to infectious diseases due to interacting with sick patients. 

4. Possible exposure hazardous chemicals due to cleaning and sanitation. 

5. Exposure to heat, cold, steam, chemicals and hot equipment. 

6. Frequent exposure to garbage and trash. 

Skills & Abilities: 

1. Understanding of HAACP food safety standards including sanitary food handling principles to minimize potential for food borne illness. 

2. Good organizational and communication skills, both verbal and written in English. Good computer skills. 

3. Ability to perform cash handling. 

4. Ability to manage multiple, simultaneous tasks and prioritize according to established criteria and protocols. 

5. Excellent interpersonal skills are required and changing deadlines and the adaptability to change required. 

6. Ability to work under pressure and changing deadlines and the adaptability to change required. 

7. Ability to read recipes, interpret ingredient measurements, and determine appropriate amounts for ordering.