The position performs the necessary tasks to deliver our Golden Standard of Care to our patients and staff: quality food, service, and nutrition at a “10” or Gold level. Experience with cooking (retail, catering, or patient), hospitality (tray delivery, host/hostess, server, and phone center), nutrition (special diets) and supervision desired. An individual must be dependable, a team player and maintain a friendly, cheerful demeanor at all times. Must be able to multitask and meet various deadlines throughout the day. Position requires attention to detail while following recipes, preparing tickets, portion control, cash handling, general cleaning/sanitation, department standards and meal delivery. May cook/serve meals for patients, catering/special functions or café customers. Must be able to operate a variety of food service equipment and be able/willing to be cross-trained to work in various food service positions for all hours of operation which cover shifts from 5:30 am – 7:15 pm.

As relief supervisor, this position is responsible for the day-to-day food service operations, ensuring that all foods are mise en place and correct for retail units (Café/Bistro), special functions and ensures that room service meals are correct as ordered and served to patients/guests within 45 minutes. Take necessary actions (including coaching/counseling) to encourage our Behaviors of Excellence and the Golden Standard of Care is met. Must maintain adequate food/supplies and staffing coverage. May assume duties of or work any food service position. Able to train others and has good communication with staff and other supervisors/department leaders. Keeps a noticeable presence in the kitchen and is in the Café during peak meal periods. Performs needed quality audits/checks, including patient rounding and other D-10 reports.

Position is split between breakfast shift and lunch and supper meal periods and works 9-10 days per two-week pay period as scheduled (works every other weekend, weekdays vary).

Required:
Henry County food handler card.
High school diploma or equivalent

Preferred:

Certified dietary manager or ServSafe manager preferred.