Job Summary:

Responsible for the preparation and delivery of quality meal service to behavioral health patients and staff. Collaborates with FGH foodservice leadership to plan services.

Daily responsibilities include: operation of the department with support from the supervisors, dietitians, and lead cooks; employee supervision; preparation of register reports and cash deposits; employee schedules; Time and attendance reports; requisitioning supplies; meal forecasts; assuring continuity of service at satellite facilities; monitoring of food preparation for quality and timeliness; and monitoring of sanitation. Management duties include: new employee selection and orientation, employee counseling and disciplinary action, performance evaluations, quality improvement, revision of the policy and procedure manual, planning special events/services, implementation of new menus, monitoring expenses, enhancing revenue, special projects and meetings, acting as a departmental liaison with FGH, and other duties as assigned. Demonstrates knowledge and skill to appropriately communicate and interact with patients, families, visitors, vendors and staff of all age groups while being sensitive to their cultural and religious beliefs.

Performance Expectations:

• Demonstrate ability to receive, rotate, stock and distribute food and supplies
• Demonstrate ability to work in freezer, cooler and dry storage
• Demonstrate ability to read and follow recipes
• Demonstrate ability to efficiently and safely run all equipment including but not limited to food processors, choppers and mixers
• Maintain clean and sanitary work area.
• Demonstrate ability to serve guest accurately and quickly
• Demonstrate ability to run cash register, make change as needed and balance at end of shift
• Demonstrate ability to fill and deliver floor stock requisitions in a friendly manner
• Demonstrate ability to effectively wash and sanitize dishes, keep floors clean and dry
• Demonstrate ability to keep dining room clean and stocked
• Demonstrate ability to follow direction of management
• Demonstrate willingness to assist in other areas as needed
• Demonstrate ability to effectively lead and direct team members
• Demonstrate ability to problem solve and communicate solutions as needed
• Demonstrates ability to communicate well with purchasing, leadership and peers
• Demonstrates ability to maintain all important records including but not limited to time keeping, meal selections, etc.

Qualifications:

Education/Skills:

Undergraduate degree from an accredited school with major in Hotel and Restaurant Management or related field preferred. High school diploma or GED with post school training program and qualifying experience required.

Work Experience:

Manager of successful food service operation minimum of one year required; with additional supervisory experience preferred.

Certification/Licensure-DUE UPON HIRE

· None

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

· ServeSafe Certification Within 1 Year of Employment Preferred

Mental Demands: Ability to work independently, exercising sound judgment to assure continuity of service while compliant with guidelines, self -directed, ability to monitor operations by directing rather than taking on employee positions; cooperation and respect in dealings with others; respect for the confidentiality of patients and employees; willingness to work under close time constraints with inconsistent workloads; ability to supervise employees; ability to complete assignments on time; ability to use a computer.