• Accurately manages position paperwork (refrigerator and freezer temperature monitoring forms, tray completion form, HACCP checklists, ordering guide, new hire paperwork, performance evaluations, QAPI documentation, etc.).
• Follows correct hand hygiene procedures (serves as role model for others in washing hands and using gloves per guidelines, etc.).
• Utilizes appropriate scripting and responds to patients/internal and external customers (effectively uses HEAL principle, serves as a role model in promoting mission, vision, and values, etc.)
• Effectively and safely uses position equipment, performing applicable cleaning/sanitation procedures (holds self and employees accountable for safety and sanitation throughout the department)
• Leads room service/retail/procurement and storage/production/dish room/ambassador daily functions (holds employees accountable, serves as an effective role model, promotes Every, Every, Every concept, etc.).
• Correctly date-marks food items, monitors for temperature control and follows First In First Out food storage procedures (guides employees to use FDA guidelines for dating, minimizes time TTC foods are out of refrigeration, etc.).
• Prepares, assembles, serves, cooks, or bakes food and beverages per guidelines/recipes.
• Accurately handles cash and manages sales transactions through MyMicros software (processes deposits promptly, holds cashiers accountable for deposit accuracy, etc.).
• Uses electronic patient medical record (EPIC) and patient menu software (VST) correctly, if part of job.

High school diploma or GED required

Able to read and write English and follow oral and written directions.

Computer literacy helpful

Able to walk and stand for long periods of time.

Able to work with and around equipment that generates heat, steam, cold, etc.

Demonstrates a working knowledge of HACCP and applicable food codes.

Willing to work varied shifts in varied locations

Able to work effectively with employee teams in different facilities whose job responsibilities and task lists may vary due to department size and location.

Three to five years foodservice supervisory experience required

Dietary Manager certification or Associate degree in Dietetic Technology preferred

Key Words: food, nutrition, meal service, food service, room service, chef, sous chef, culinary, food prep