Supervises and manages food service areas within KFSH&RC (Gen. Org.), ensures that food is prepared and served to, patients, employees and KFSH&RC Officials in accordance with policies, and procedures in the highest quality standards.
Maintains and ensures a high standard of hygiene and cleanliness in his / her area of responsibility.
Essential Responsibilities and Duties
1.Coordinates daily activities in the Kitchen, Diet Office and food delivery to Nursing Units, and other food service areas within KFSH&RC (Gen. Org.).
2.Ensures that all daily menu varieties are available.
3.Inspects daily assigned food preparation area, serving areas, equipment and storage facilities to detect violations of established standards.
Demonstrates understanding of sanitation and infection control.
4.Performs quality assurance functions and completes all required documentation. Conducts quality assurance audit to ensure performance improvement.
5.Answers complaints from patients and employees using proper documentation and pursues corrective action.
6.Prepares monthly schedules and daily work routines for assigned employees and patient area service staff.Adjusts schedules as needed, and Completes Staff schedule with minor overtime.
7.Monitors the process of distribution and collection of patient trays and ensure compliance and efficiency.
8.Recommends revisions or adaptation of procedures for more efficient food service operation.
9.Ensures that all cash is handled according to established procedures.Conducts spot checks to ensure accuracy.
10.Initiates work orders to repair equipment according to KFSH&RC (Gen. Org.) procedures and follows up accordingly.
11.Assists in managing resources by controlling material usage.Ensures that all needed supplies are ordered, kept in stock and rotated.
12.Compiles reports relating to food service, such as number of meals served, inspection reports, surveys, test trays, etc.
13.Keeps abreast of information related to Food Services.
14.Knowledges of personal computers and demonstrates competence in the use of computerized applications specific to the work and keep abreast of current related technology developments.
Bachelor’s or Associate Degree / Diploma in Food / Nutrition, Hotel and Restaurant Management or any related discipline is required.
One (1) year of related experience with Bachelor’s Degree or Three (3) years with Associate Degree / Diploma, in a large volume institutional setting required.