Postet i: Andre i San Francisco | Sendt: |
Job Description
Under general direction, the 2620 Food Service Manager Administrator plans, organizes, and directs the activities of staff engaged in the preparation and serving of food to patients and personnel within a hospital setting; assists with formulating menus and implements portion sizes in accordance with patient and staff nutritional and dietary needs; oversees the storage of food and the cleaning of kitchen and dining areas, utensils, and equipment; and performs related duties as required.
MAJOR, IMPORTANT, AND ESSENTIAL DUTIES
Supervises, directly and through subordinate supervisory staff, cooks and other food service personnel engaged in the daily activities of Food and Nutrition Services, which includes ordering, receiving, preparing, portioning, and distributing food and supplies.
Initiates and/or reviews performance appraisals and disciplinary actions; schedules staff coverage of food production, cafeteria and/or patient service areas.
Assists the Operations Manager of Food and Nutrition Services with the development and administration of all required monthly and annual in-service training, employee orientation, and training documentation
Schedules staff and supervisory coverage for all food production, cafeteria and/or patient service areas, including keeping attendance records.
Participates in the establishment of departmental standards, policies and procedures to ensure operations are conducted in accordance with Hazard Analysis & Critical Control Points (HACCP) standards, Food and Nutrition Services and Infection Control policies and procedures, and local, state, and federal standards.
Maintains adequate stock levels and efficient operations within the departmental budget by recording the number of meals served, food, supply and labor costs, cafeteria attendance and supply inventory.
Manages the Food and Nutrition Services sanitation and infection control (master cleaning schedule) to comply with State and local health code regulations.
Monitors and inspects food, supplies, equipment, and work areas, including preparation storage and serving areas, to ensure purchased items meet specifications upon receipt, correct procedures are followed in the preparation and serving of food to achieve the proper quality, quantities, temperatures, and appearance.
The 2620 Food Service Manager Administrator may perform other duties as assigned/required.
