* Maintains foodservice records associated with meal census, daily cafeteria cash records, employee schedules, inventory book, temperature charts and records to support management decisions. (15%) (E) * Writes weekly time schedules for cafeteria staff, porters and trayservers.(15%) (E) * Provides training, direction, coordination, supervision to foodservice personnel in all aspects of foodservice. (10%) (E) * Schedules coverage due to planned and/or unplanned employee vacancies according to established procedures. (10%) (E) * Supervises foodservice personnel with preparation, assembly and delivery of patient meals. (10%) (E) * Supervises dishroom personnel in proper dishroom techniques. (10%) (E) * Evaluates foodservice personnel following performance appraisal guidelines.(10%) (E) * Participates in hiring, counseling, discharging of foodservice personnel.(10%) (E) * Participates in grievance procedure when necessary. (5%) (E) * Performs other work related duties as assigned or requested. (5%)
High school diploma plus basic technical training, usually less than one year. BENCHMARK EXAMPLES: C.N.A., EKG Tech, Medical Secretary, Patient Account Rep. One to two years. BENCHMARK EXAMPLES: Systems Analyst, Med Tech (ASCP), Accountant. Certificate in food systems management with eligibility to membership in HIEFFs or three (3) or more years work experience in food service systems management; good interpersonal skills.
Must complete the food sanitation and foodservice modules of Cape Cod Community College within the first year of employment.
Associated topics: assistant general manager, day shift manager, gerente de cocina, manager, night manager, night shift manager, operations, restaurant leader, restaurant manager, service manager
* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.