Facility: PENDERMEMORIAL - Pender Memorial Hospital
Locations: Burgaw, North Carolina
Categories: Food and Nutrition
Position Type: ['Full-Time']
Work Schedule Details: M-F, every other weekend
Job Opening ID: ['199207']
Works under the supervision of the Hospitality Services Department Manager. Coordinates the kitchen and cafeteria staff in the daily meal preparation, production, and delivery of meals. Responsible for the overall supervision of staff in the Dietary department. Ensures compliance with state, county, and accrediting body.
Oversees dietary staff and ensures policies and procedures are followed. Provides input in employee performance evaluations and disciplinary actions.
Creates/distributes work schedules and provides assignments to ensure staff maintains clean, sanitary, work areas. Ensures all assigned cleaning duties are completed correctly and documented as required.
Creates/distributes menus and menu cycles for patients and for Café. Updates menus on a seasonal basis, complying with all nutritional demands and compliance for each area
Coordinates the planning, cooking, serving, and clean-up of the meals and functions for special occasions and cafeteria specials
Works as scheduled and fills in as needed for vacations, holidays, and unplanned or unscheduled absences of staff.
Monitors adherence to Medical Center and department policies and procedures.
Responsible for the department security to include opening and closing of the department.
Demonstrates positive interpersonal relations on dealing with all members of the team.
Responsible for all food purchasing and weekly inventory controls.
Places orders promptly with designated vendors by order entry computer system. Negotiates contracts and price agreements with vendors.
Responsible for financial operations of Café, including change fund.
Responsible for daily cleaning & temperature log check list.
Plans, schedules, and conducts three Dietary in-service education meetings per year.
Compiles an accurate inventory of food and supplies to ensure that patient and cafeteria menus are followed and the weekly orders remain within budgetary guidelines for department.
Performs any other duties as assigned.
Demonstrates Standards of Performance (ownership, teamwork, communication, compassion) that support patient satisfaction and principles of service excellence.
Education: High School or GED, required. High school diploma or equivalent preferred.
Experience: One year’s experience in institutional or restaurant cooking required. One year's experience in supervisor, preferred.
Licensure/Certification: Serv Safe certification, preferred.
199207
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