Job Responsibilities
1.Supports and participates in the continuous assessment and improvement of the quality of care and service provided.
2.Plans, organizes, and directs all activities of food service staff.
3.Prepares weekly work schedules and covers for unexpected staffing shortages.
4.Conducts timely evaluations for all food service staff.
5.Manages orientation for all new employees and provides in-service as assigned.
6.Oversees the patient tray line and cafe services, including timeliness of set-up and delivery, speed of tray set-up and delivery, quality of food, accuracy of menus and trays, food presentation, food temperature maintenance, portion control for all menu items, food handling and techniques, and prices.
7.Manage the day to day operations of the staff, including but not limited to: work assignments, task management, time tracking/management, and on-the-job training.
8.Take an active role in coaching and mentoring the team to ensure continued employee growth and success both on the team and at the broader CHOA organization.
9.Assist manager with employee performance evaluations and hiring decisions.