Under the direction of the Director of Food Service and Production Manager this position is responsible for overseeing the day-to-day operation of the Catering and dishroom operations sections of the Food and Nutrition department consistent with the Medical Center’s strategies and objectives.  Works closely with the Production Manager and Lead Chef to promote smooth operations between the cooks and cantering/special events.  Assist Director in meeting compliance with JCAHO, federal, state and local regulations; development, implementation and administration of departmental policies and procedures and standards of work.  Assigns personnel for optimum coverage and oversees the work of respective departmental personnel.  Maintains excellent working relationships with other hospital departments.  Assist Director in completing performance evaluations on jobs 8, 9, 8/9, 24, 54 and 55, budget, staffing, maintaining reports/records and collection of statistical data.  Conducts departmental meetings/in-service training.  Trains employees on sanitation and workplace safety and continues with instruction on food handling, preparation, cooking procedures, proper use and care of equipment, proper food storage procedures, use of leftover food to minimize waste, and public health rules and regulations. Plans, implements and evaluates means to improve customer satisfaction on a continuous basis. Ensures that customers are served properly and in a timely manner.  Investigates and resolves customers’ complaints about food quality or service.  Ensures quality is maintained and safety and sanitation guidelines are observed. Estimates catering food needs, oversees the inventory and place orders of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the equipment and facility. If employees are unable to work assigned shift/job, may have to call in alternates to cover for them or fill in when/as needed.  Other duties may be assigned by the Director or Production Manager.  

Under the direction of the Production Manager and Immediate Supervisor this skilled individual assumes daily responsibility for performing routine and/or supervised tasks within the Food and Nutrition department that include duties for production, patient line, catering/special events, coffee cart and/or retail.  Duties may include stock receiving and delivery, food preparation, patient tray line and cafe service, patient tray delivery, cashier assignments, dish room duties, and cleaning assignments such as sweeping/mopping, trash and cardboard removal.  Ensures that customers are served properly and in a timely manner.  Ensures quality is maintained and safety and sanitation guidelines are observed.  Job duties may include cross training in other areas of the department.  Other duties may be assigned by the Production Manager/immediate supervisor.