Essential Duties and Responsibilities

• Trains workers in performance of duties.
• Maintains department to meet all health code standards
• Inspect food and food preparation to maintain quality standards and sanitation regulations.
• Investigate and resolves food quality and service complaints
• Conduct meetings with department personnel
• Supervises serving of meals.
• Inspects kitchen, dining areas, kitchen utensils, and equipment to ensure sanitary standards are met.
• Requisitions and inspects foodstuffs, supplies, and equipment to maintain stock levels and ensure standards of quality are met.
• Performs patient and cafeteria rounds to monitor services and feedback.
• Assists in developing, revising, and implementing policies and procedures
• Prepares work schedules and evaluates work performance of employees.
• Responsible for attendance and work performance disciplinary action
• Assigns and coordinates work of employees to promote efficiency of operations.
• Make necessary scheduled changes due to call in or when needed.
• Responsible for counting money and completing cash logs as needed, daily deposits, ordering change for outlets
• Completes performance evaluations
• Work with Human Resources and Food Service Manager to effectively interview, select and hire staff as needed to maintain budgeted FTEs and accomplish department service/business goals
• Adheres to department safety and sanitation regulations
• Use protective barriers -gloves, apron, and proper hair coverings.

Culture of Excellence Behavior Expectations

To perform the job successfully, an individual should demonstrate the following behavior expectations:

Quality - Follows policies and procedures; adapts to and manages changes in the environment; Demonstrates accuracy and thoroughness giving attention to details; Looks for ways to improve and promote quality; Applies feedback to improve performance; Manages time and prioritizes effectively to achieve organizational goals.

Service - Responds promptly to requests for service and assistance; Follows the Mercyhealth Critical Moments of service; Meets commitments; Abides by MH confidentiality and security agreement; Shows respect and sensitivity for cultural differences; and effectively communicates information to partners; Thinks system wide regarding processes and functions.

Partnering - Shows commitment to the Mission of Mercyhealth and Culture of Excellence through all words and actions; Exhibits objectivity and openness to others views; Demonstrates a high level of participation and engagement in day-to-day work; Gives and welcomes feedback; Generates suggestions for improving work: Embraces teamwork, supports and encourages positive change while giving value to individuals.

Cost - Conserves organization resources; Understands fiscal responsibility; Works within approved budget; Develops and implements cost saving measures; contributes to profits and revenue.

Education and Experience

High school diploma or equivalent preferred
One year experience in the Food Service industry at supervisory level preferred

Certification and Licensure

Obtain Illinois Food Handlers card within 90 days of employment Certified in food safety with the State of Wisconsin preferred

Skills and Abilities
Good interpretive/ analytical skills
Excellent interpersonal / communication skills
Ability to handle multiple tasks at one time

LANGUAGE SKILLS
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write correspondence.
Ability to effectively present information in one-to-one and small group situations to other employees of the organization
Ability to communicate with others in a positive manner

MATHEMATICAL SKILLS
Ability to add, subtract, divide, and multiply all numbers.
Ability to perform these operations using units of American money, weight measurement and volume

REASONING ABILITY
Ability to apply common sense understanding to carry out instructions.
Ability to deal with problems.

COMPUTER SKILLS
Basic computer knowledge needed

Special Physical Demands

The Special Physical Demands are considered Essential Job Function of the position with or without accommodations.
While performing the duties of this Job, the employee is regularly required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; talk, hear and taste or smell. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch or crawl. The employee must regularly lift and or move up to 15 pounds, frequently lift and or move up to 25 pounds. Occasionally lift and or move up to 50 pounds Good manual dexterity to operate kitchen equipment .Specific vision abilities required by this job include close vision,

Level of Supervision

Some independent judgment is required Assignments are normally received in the form of results expected and due dates.

Supervises

All food service personnel