Position Summary

This position is responsible for providing the highest quality of service to customers at all times. Assists with a wide variety of tasks and operations to prepare and cook nutritious foods for patients, employees and others, following standard practices and procedures and complying with regulatory requirements.

Primary Duties

• Assists with the various aspects of the food preparation process on an ongoing basis in accordance with hospital/department standards:
  • Manages the food preparation process, ensuring that the food quality meets the expectations of the               customer.
  • Prepares food service for functions as needed.
  • Evaluates situations, formulates plans, initiates changes and monitors results.
• Seeks feedback on food quality through regular interaction with customers.
• Investigates all client comments which would reflect possible deterioration of any aspect of service and takes appropriate action.
• Maintains positive communication with all related departments within the organization.
• Assists in preparing, implementing and monitoring all quality control programs.
• Assists other managers in daily operation of account when needed.
• Strives to provide high quality, appealing food by constantly updating the menu offerings to the customers.
• Works closely with the Executive Chef in creating new specials for the customers.

Contributes to the retention of his/her account by ensuring that the level of food service meets/exceeds the customers’ expectations.

Qualifications/Specifications

• Education: High School diploma or equivalent required.  Degree in Culinary Arts or culinary certificate preferred.
• Licensure/Certification: Certified Dietary Manager (CDM) preferred, ServSafe Certified
• Experience: Minimum of two years food service experience. Hospital environment preferred.