Schedule

Full Time: 80 Hours/Biweekly

Hours: Day/Evening Availability

Every Other Weekend and Holiday, Required

General Summary

Supervises all facets of food service operations with areas of oversight which may include patient service and retail, menu planning, inventory, food production, customer service, sanitation, equipment maintenance and supervising of Food Services staff.

Duties and Responsibilities

Essential Functions:

Supervises staff and overall operations to ensure that standards of quality, sanitation and efficiency are met.Supervises the production of food.Ensures that food preparation areas are maintained in accordance with hospital policy and sanitation standards.Oversees the procurement of foods and supplies from vendors and suppliers.Inspects food storage and directs sanitary maintenance of kitchen and storage facilities.Creates menus.Ensures that all foods prepared meet existing standards for quality, freshness, taste and appearance.Devises best methods of storage and presentation of food products.Maintains change fund, reconciles daily cash and posts and prepares receipts for deposit.Responsible for the care and maintenance of department/entity equipment and supplies.Compiles data for and prepares regularly scheduled or special reports, analyses and statements.

Common Expectations:

Selects, trains/orients, evaluates performance, and makes recommendations for personnel actions.Prepares work schedules, assigns personnel, guides, and instructs as necessary. Performs work of a similar nature.Maintains established policies and procedures, HACCP guidelines, objectives, quality assessment, safety, environmental and infection control standards.Enhances professional growth and development through participation in educational programs, current literature, in-service meetings, and workshops.Provides outstanding service to all customers; fosters teamwork; and practices fiscal responsibility through improvement and innovation.Maintains appropriate records, reports, and files as required.

Qualifications

Minimum Education:

High School Diploma or GED RequiredAssociates Degree In Culinary Arts, Food Service or Business Management. Preferred

Work Experience:

2 years Relevant experience. Required and2 years Supervisory experience. Required

Licenses:

Certified ServSafe within 1 year Required

Courses and Training:

Restaurant management program. Upon Hire Required

Knowledge, Skills, and Abilities:

Knowledge of food preparation, catering and food service management.Excellent interpersonal/communication skills.Basic computer skills.

Benefits Offered:

Comprehensive health benefitsFlexible spending and health savings accountsRetirement savings planPaid time off (PTO)Short-term disabilityEducation assistanceFinancial education and support, including DailyPayWellness and Wellbeing programsCaregiver support via WellthyChildcare referral service via Wellthy You’re unique and you belong here.

At WellSpan Health, we are committed to treating all applicants fairly and equitably, regardless of their job classification. If you require assistance or accommodation due to a disability, please reach out to us via email at . We will evaluate requests for accommodation on a case-by-case basis. Please note that we will only respond to inquiries related to reasonable accommodation from this email address. Rest assured, all requests for assistance or accommodation are handled confidentially, allowing applicants to share their needs openly and honestly with us.