Directs and supervises kitchen service activities and the delivery of food to the patient floors in consultation with the Dietary Service Manager. Implements established procedures and methods for kitchen service unit and coordinates with other food service units as necessary.
Prepares work schedules, assigns personnel, evaluates work performance and makes recommendations for personnel actions.
Maintains established departmental policies and procedures, objectives, quality assurance program and safety standards.
Prepares written documentation as required by the profession and the department.
Checks trays on tray line for accuracy, temperature, and appearance.
Directs loading, delivery, and pickup of food carts on schedule.
Coordinates main kitchen production for patient services; arranges staffing physical layout, and set up.
Handles absentee replacement on short notice.
Assist with the instruction of departmental in-services.
To effectively fulfill the requirements of this position a candidate must have:
Martin Memorial Health Systems, Inc.