Supervises kitchen service activities and the delivery of food to patients. Implements established procedures and methods for kitchen service unit and coordinates with other food service units as necessary.

Job Responsibilities:

• Prepares work schedules, assigns personnel, evaluates work performance and makes recommendations for personnel actions.
• Maintains established departmental policies and procedures, objectives, quality assurance program and safety standards.
• Prepares written documentation as required by the profession and the department.
• Checks trays on tray line for accuracy, temperature, and appearance.
• Directs loading, delivery, and pickup of food carts on schedule.
• Coordinates main kitchen production for patient services; arranges staffing physical layout and set up.
• Prepares all tube feeding for the facility.
• Directs maintenance of departmental facilities, equipment, supplies, and materials in a condition to promote efficiency, health, comfort, and safety of patients and staff.
• Other duties as assigned.

Education:

• High school diploma or equivalent.

Certifications:

• None required.

Complexity of Work:

• Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision.
• Must be able to work in a stressful environment and take appropriate action.

Work Experience:

• Three years of experience as a work leader, team lead of project manager, or one year of supervisor experience in a related field.
• Previous nutrition/food services experience is highly preferred.
• Excellent communication and interpersonal skills required.

Personal Protective Equipment:

• Follows standard precautions using personal protective equipment as required.