FOOD SVC PATIENT SUP in Hattiesburg, Mississippi at Forrest General Hospital

Job Summary:

Under the general supervision of the Patient Food Services Coordinator, is responsible for the day to day operation of patient meal services. Takes responsibility for operations and staff performance, including but not limited to: training, coaching, issuing, corrective action when warranted, recognizing and responding to issues, and assuring timely-quality-and accurate meals to patients. Demonstrates knowledge, skills, and flexibility to appropriately respond, communicate, and interact with department leadership, peers, employees, patients, families, and visitors of all age groups while being sensitive to their cultural and religious beliefs. Responsible for the integrity/ cleanliness of Patient Tray line area, workroom, dry storage area and other areas as assigned by management.

Performance Expectations:

• Demonstrate the ability to adhere to all FGH policies and procedures.
• Maintain patient confidentiality
• Demonstrate the ability to take responsibility for the day to day operation of patient meal services.
• Respond promptly to all patient concerns
• Expected to maintain a good working relationship with your subordinates and to act as a positive role model for your employees.
• Demonstrate the ability to organize work assignments for staff.
• Demonstrate the ability to organize staff training (new employees, new policies and procedures, new equipment, etc.)
• Demonstrate the ability to recommend corrective action when appropriate.
• Demonstrate the ability to provide on the job training and orientation to staff.
• Demonstrate the ability to follow food safety guidelines.
• Demonstrate the ability to report all accidents and incidents to the Clinical Coordinator.
• Demonstrate willingness to assist in other areas as needed.

Qualifications:

Education/Skills:

High school graduate or GED required. Associate degree in applicable field or completion of dietary manager’s correspondence course preferred.

Work Experience:

Three years’ work experience in a management or leadership position preferred. Food service experience required.

Additional Certification/Licensure - obtained based on the required timeframe below

• ServeSafe Certification

Within 180 Days of Employment

Preferred

Mental Demands:

Demonstrate initiative and judgment to accept responsibility to direct activities of the department. Tact, courtesy, and care are exhibited in dealing with patient, family members, and other guest, and employees. Willingness to cooperate with others, provide clear precise directions. Respect confidentiality of information handled. Willingness to work under close time restraints with inconsistent workloads; assists in other department units when needed. Rotates hours of work.