Develops menus, standardized recipes, new product research and preparation methods and techniques.

Supervises employees and coordinates activities and training in food production areas, patient food preparation, meal service, dishroom, and room service call center areas, and cafeteria and catering areas.

Researches, develops, and establishes plans for process improvements in the department.

Establishes and maintains criteria and standards of food quality.

Embodies the Memorial Health System Performance Excellence Standards of Safety, Courtesy, Quality, and Efficiency that support our mission, vision and values.

Education:

• Bachelor’s degree in Foods and Nutrition, Hospitality/Restaurant Management, or related field and two years foodservice supervisory experience.

Licensure/Certification/Registry:

• Possess State of Illinois Department of Public Health certificate in food service sanitation.
• Certified dietary manager preferred.
• If applicable, must possess a valid Illinois driver’s license and must be deemed an acceptable driver in accordance with the MHS Fleet Safety Policy (five year MVR will be required). Must be able to operate automatic shift vehicle.

Experience:

• Two years progressive management experience in food service operations required.

Other Knowledge/Skills/Abilities:

• Experience in menu writing.

1. Supervises foodservice employees and directs foodservice operations including food production, food distribution and storage, cafeteria services, ware washing activities, room service call center and diet technicians.

2. Interviews and hires employees.

3. Direct activities of patient food distribution, including service and delivery of meal trays, late, trays, bulk nourishments, special feedings and nourishments throughout the day, and handling of patient diet orders and menu selections.

4. Responsible for monthly and daily scheduling of employees under their supervision including scheduling of days off, vacations, holidays and ensuring the work is appropriately organized.

5. Complete performance evaluations of employees under their supervision.

6. Takes appropriate disciplinary actions and recommends termination when necessary.

7. Assists in maintaining food quality standards daily.

8. Provide training and orientation for employees under their supervision.

9. Actively participates in quality control activities including compiling data for reports and identifying/solving problems.

10. Responsible for implementing the opening and/or closing procedures for the cafeteria and/or food service areas ensuring appropriate security measures are taken.

11. Maintain effective communications with clinical nutrition staff.

12. Maintain department sanitation and safety standards ensuring that cleaning schedules are followed and food handled properly.

13. Revises or develops procedures for the efficient operation of the department.

14. Maintains an effective interpersonal relationship with all members of the management team and staff.

15. Accountable for controlling cash systems in the cafeteria.

16. Participates in the development of new menu items, and participates in the testing for new food products and menu items.

17. Assists in supervising catering functions and staff when necessary.

18. Coordinates equipment repairs as indicated and recommends equipment replacement as indicated.

19. Builds and maintains relationships with vendors as indicated.

20. Provides input to support department budget writing.

21. Responds to the department electronic temperature monitoring system and trouble shoots related equipment malfunctions.

22. Assists in maintaining food quality standards daily.

23. Provides coverage for department managers in other areas as needed.

24. Performs other related work as required or requested.

The intent of this job description is to provide a representative summary of the major duties and responsibilities performed by incumbents of this job.  Incumbents may be requested to perform tasks other than those specifically presented in this description.