Job DescriptionGeneral SummaryManages all facets of Food Service operations including menu planning, budgeting, inventory, equipment maintenance and staff supervision. Maintains quality control and compliance with regulatory requirements.
ResponsibilitiesDuties and ResponsibilitiesEssential Functions:- Plans, organizes and directs the activities of the Food Services Department and Atrium Café as it relates to patients, employees, visitors and special events.
- Ensures the delivery of quality nutrition and food services, while exceeding customer expectations.
- Develops and implements policies, procedures and methods for food production, in consultation with administrative staff, to achieve high quality cost-effective meals.
- Provides overall guidance and direction in dietary planning and planning of daily menus including regular, therapeutic and cafeteria menus, in coordination with Senior Director - Food and Nutrition Services; Director - Clinical Nutrition and Corporate Executive Chef.
- Ensures that food preparation, processes and areas are maintained in accordance with hospital policy, sanitation standards and regulatory requirements.
- Oversees the procurement of foods and supplies from vendors and suppliers.
- Inspects food storage and directs sanitation and safety standards of the kitchen and storage facilities.
- Ensures that all foods prepared meet existing standards for quality, freshness, taste and appearance.
- Devises best methods of storage and presentation of food products.
- Responsible for the care and maintenance of department/entity equipment and supplies.
Common Expectations:- Selects, trains/orients, assigns department staff, evaluates performance, and makes recommendations for personnel actions.
- Develops and recommends department/entity operating budget and ensures that department/entity operates within budget.
- Develops policies and procedures, 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.
Required for All Jobs:- Performs other related duties as identified.
The above statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.
Physical Demands:- Standing - Occasionally
- Walking - Occasionally
- Sitting - Frequently
- Reaching - Rarely
- Talking - Frequently
- Hearing - Frequently
- Repetitive Motions - Occasionally
- Eye/Hand/Foot Coordination - Occasionally
Benefits Offered:- Comprehensive health benefits
- Retirement savings plan
- Paid time off (PTO)
- Education assistance
- Financial education and support, including DailyPay
- Expanded Paid Parental Leave
For additional details: Benefits & Incentives | WellSpan Careers (joinwellspan.org)
QualificationsQualificationsMinimum Education:- Bachelors Degree Required
Work Experience:- 3 years Experience in food, nutrition or food service admin including cafeteria related admin/supervisory techniques. Required and
- Supervisory experience. Required
Licenses:- Certified ServSafe within 1 year Required
Knowledge, Skills, and Abilities:- Excellent interpersonal/communication skills.
- Proficient computer skills.
