Supervises employees preparing and serving food for hospital patients and visitors.
Performs supervisory functions; prepares work schedules, assigns staff, observes performance to provide input to formal evaluations, and makes recommendations for personnel actions; assists in staff selection and provides training and orientation for employees.
Communicates direction for correct performance of tasks and levels of responsibility and accountability.
Ensures compliance with applicable regulatory requirements.
Makes task assignments that will help employees’ develop their skills.
Monitors and controls expenses within approved budget allocations.
Provides input for budget preparation and keep management apprised of budget variances and unexpected expenses.
Adheres to TMC organizational and department-specific safety, confidentiality, values, policies and standards.
EDUCATION: High school diploma or general education degree (GED); or an equivalent combination of relevant education and experience.
EXPERIENCE: Four (4) years of food services experience, preferably in an acute care setting.
LICENSURE OR CERTIFICATION: ServSafe certificate.