Summary: Supervises and instructs employees in the daily operation of the department, participates in special projects and in areas of expertise; follows guidelines for maintaining a quality food service. Performs duties and responsibilities in a manner consistent with our mission and values.
Principle Accountabilities: % Of Time Spent
1. 20% of time spent will be Quality Management: Ensures standards are attained in direct area of responsibility and throughout the department. Follows professional standards as outlined in the Department Policy and Procedure Manual. Prepares accurate and appropriate reports as assigned. Makes recommendations for equipment needs. Participates in the Department Process Improvement Program. Participates in plan development to attain targets. Gain staff participation. Performs audits/inspections to maintain standards – develops action plans.
2. Time spent on Customer Service will be on an ongoing basis: Promotes FACES standards by modeling the area specific FACES Behavioral Expectations. Applies FACES standards to both internal and external customers. Ensures area specific FACES Behavioral Expectations are practiced throughout area by coaching staff to apply the standards in daily work activities.
3. 20% of time spent will be Human Resource Management: Assures that staffing levels conform to budget allotments. Gives input for approved staff openings. Gives input to the performance appraisal as an evaluation tool as well as a motivation tool for personnel. Helps to set yearly personal goals for staff. Checks schedules daily for proper coverage. Makes necessary daily staffing adjustments. Gives input for employee disciplinary actions according to hospital policy and in collaboration with supervisor and manager. Facilitates on the job training and orientation of new employees to ensure competency. Educates staff on goals and objectives. Obtains input for plan to meet goals from staff. Provides ongoing training, coaching all staff as needed. Continually develops staff with supervisor. Promotes team concepts and positive employee relations. Works with employees within own area and other areas to build a helpful, supportive environment.
4. 30% of time spent will be Operations Management: Assigns daily duties to ensure standards are met. Assists with development and implementation of departmental procedures to assure quality and efficiency. Oversees sanitation of related areas. Gives input for Quality Process Improvements. Identifies opportunities to improve. Inspects department for compliance to standards. Writes action plans to address any deviations. Follows up to make sure corrections are made. Assesses training needs and develops plan for staff to attain compliance. Provides Inservices for staff on any changes. Oversees that schedules are used and followed. Notifies other supervisors of concerns in their areas of compliance. Identifies and schedules facilities and equipment maintenance throughout related areas. Assesses that tools and equipment are in adequate supply.
5. 20% of time spent will be Financial: Participates in attaining target. Helps to maintain schedules to meet budget allotments.
6. Time spent on Personal Effectiveness will be on an ongoing basis: Meets deadlines and goals. Manages time well, is very organized and promotes these skills to staff. Knowledgeable of Hospital and Departmental Policies and Procedures. Ensures staff understands and complies. Seeks input of staff. Routinely conducts meetings with staff to provide information and seek input/information. Communicates effectively. Resolves conflict by negotiation; resolution of arguments; come to understanding. Always looks for new ways of doing old things; thinks out of the box.
6. 10% of time spent will be Performing other work duties as assigned.
Verbal and cognitive ability are necessary
Motor coordination and manual dexterity are required
Speech, hearing, and near-visual acuity are essential
ServSafe or NIFI Certification within 1 year of employment.
Basic computer skills preferred
The assessment, care and treatment provided by Food and Nutrition Services will be consistent with the specific age related needs of the patient. Food and Nutrition Services is competent to provide nutritional care for patient age groups including neonates/infants, children, adolescents, adults and geriatric adults.
High school graduate with one-year experience
Employee is required to sit occasionally and walk continuously. Employee must lift/carry a light (1-20 lbs) to medium (21-50 lbs) load frequently and heavy (over 100 lbs) occasionally. Employee is required to lift over 100 lbs with assistance. Employee is frequently required to bend, squat, crawl, kneel, climb, lift from floor to waist, lift from floor to overhead, and lift from waist to overhead. For repetitive action, employee is required to use both hands for simple grasping, pushing/pulling, and fine manipulation. Employee is exposed to the following environmental conditions: fumes, radiation, electrical hazards, and CRT terminal work frequently; temperature changes (heat, cold, wet, damp) and noise continuously; confined to small areas frequently. Employee is occasionally exposed to blood borne pathogens. May be required to work any shift, due to 24 hour per day/7 day per week operation. May be required to work additional hours as needed.
(Occasionally: 1-33%, Frequently: 34-66%, Continuously: 67-100%)
The most significant of duties are included but this does not exclude occasional work assignments not mentioned or developmental duties.
Job Relationships: Member is of a comprehensive healthcare team, including other healthcare providers, the patient, the patient’s family and significant others.
Takes direction from: Director, Managers, Supervisors
Provides direction to: Dietetic Assistants, Food Service Aides, Cooks, Lead Storeroom Tech, NCTs
Supervised by: Department Supervisors/Managers
Mission: Faithful to our Episcopal-Presbyterian heritage and its ministry of healing, St. Luke’s Hospital is dedicated to improving the health of the community. Using talents and resources responsibly, our medical staff, employees and volunteers provide care for the whole person with compassion, professional excellence, and respect for each other and those we serve.
Core Values: Human Dignity, Compassion, Justice, Excellence, and Stewardship.
Human Dignity: We accept and treat all persons as being created in the image of God.
Compassion: We respond with caring to the needs of others as if they were members of our family.
Justice: We honor each person’s rights and responsibilities in light of the common good.
Excellence: We set and strive to attain high standards of performance and continuous improvement.
Stewardship: We use our talents and resources wisely, with honesty and integrity.
FACES – Friendly – Available – Caring – Efficient – Safe
Communication Standards: Promotes and provides courteous and effective communication with internal and external customers.
At St. Luke's, each and every day, we put into practice our values:
We accept and treat all persons as being created in...