Oversee, coordinate, direct and manage the day to day operations for food production for retail, patient meal service and catering, including purchasing, storeroom functions, menu planning assistance, pre and post pricing of retail items, maintaining standardized recipes, and forecasting production. Ensure compliance with all healthcare and food safety mandates, including CMS, and TJC, maintain sanitary and safe working environment, training of staff, ensures quality and timeliness of production, adjusts PARS with fluctuating volumes, participate in PI as assigned. Direct reports include: storeroom staff, culinary staff, and sanitation staff. Ensure proper documentation is maintained for food safety standards and employee documentation. Maintain CBORD data base responsible for the food production, inventory, supply ordering, menu cycles, and recipes linked to nutritional information. Ensure adherence to Hospitals and departmental policies and procedures. No patient care assignment.

SUPERVISION - Develop efficient organizational structure; Supervise employees and select, terminate, train, educate, correct deficiencies, perform appraisals, issue discipline, counsel, schedule work assignments; encourage staff teamwork and growth initiatives

EVALUATION - Evaluate the job performance of staff members ensuring timely and complete evaluations including satisfaction of required competencies

MANAGE - Ensure food production system, CBORD, is being followed and functioning properly; manage ordering and track food waste; ensure sure staff is following recipes and food delivery procedures

MANAGE - Maintain the highest standards of service and quality; ensure all sanitation and safety guidelines are followed; assist the director with meeting operational and financial goals

MANAGE - Ensure CBORD interface with Cerner is functioning properly and patient prescribed diet information is being shared with the food production staff

MANAGE - Effectively manage a high volume patient tray line operation

LEADERSHIP - Evaluate and develop service levels for the overall Patient Services Program

ENVIRONMENT - Foster a supportive working environment promoting employee participation, cooperation and professional growth

PRODUCTION - Manage and direct food preparation and distribution for production operations; ensure the delivery of quality food service to both internal and external customers

MENU - Participate in menu development and implementation of item pricing

LIAISON - May serve as liaison for assigned area; respond and resolve inquiries and complaints

COMMITTEES AND MEETINGS - Participate in hospital/medical staff meetings and committees as required

POLICIES AND PROCEDURES - Participate in the development and implementation of departmental policies and procedures to include work standards relevant for food handling regulations to ensure compliance with appropriate State and/or Federal guidelines

BUDGET - Develop and administer the department's annual budget; monitor and approve expenditures

DEVELOPMENT - Enhance professional growth and development through participation in educational programs, reading current literature, attending in-services, meetings and workshops