Asst Mgr Patient Food Svcs (Food&Nutrition) | Food & Nutrit-Patient

Wake Forest Baptist Health
Job Title: Asst Mgr Patient Food Svcs (Food&Nutrition)
Job ID: 7430
Full/Part Time: Full-Time
Regular/Temporary: Regular
Job Category: Service
Winston-Salem, NCService, Medical, Healthcare7/22/2014Job Summary: The Patient Food Services Assistant Manager is directly responsible to the Patient Food Services Manager in a supporting role for the operation of the Patient Food Services Department. Primary functions for this position include, but are not limited to the following: tray...

Job Description


Regular full-time rotating shifts 40 hrs/wk. Minimum of five years Food Service supervisory experience/training required. Associate's degree preferred.

Job Summary: The Patient Food Services Assistant Manager is directly responsible to the Patient Food Services Manager in a supporting role for the operation of the Patient Food Services Department. Primary functions for this position include, but are not limited to the following: tray line operations which includes tray assembly, tray delivery, tray return, cost containment, inventory control and management, operation of the Patient Food Services dish room, general sanitation of the department, and supervision of evening shift operations. The incumbent in this position may perform additional supervisory functions in the absence of the Patient Food Services Manager.

Education / Experience: Associate's degree preferred; 5 years Food Service supervisory experience/training required.

Reports To: Patient Food Services Manager

Licensure, Certification and / or Registration: ServSafe Food Safety Certification within one year of employment in position, which must be maintained throughout employment period.

Essential Functions:

1.

Adheres to the hospital and departmental policies and procedures promoting a cooperative work environment. Demonstrates a personal commitment to customer service and satisfaction by utilizing communication skills, interpersonal relationships, and team building.

2.

Contributes to overall positive patient and customer satisfaction striving to meet the highest service and quality standards. Press Ganey scores are maintained at the 90th percentile or above in the AHA Region 3 peer group.

3.

Maintains a 97% or better sanitation rating from the Health Department by following sanitation policies and completing daily/weekly cleaning assignments. Maintains a double gold rating from NSF. Ensures that Sodexo standards are consistently being met. Department maintains a Gold Check score of gold.

4.

Monitors quality of product at stations, ensures recipe compliance and adherence to departmental guidelines. Productivity and delivery schedules are met. Serving line start times and schedules are met.

5.

Follows all workplace safety and sanitation rules and regulations helping to maintain a safe work environment.

6.

Completes required in-service training, job specific training, annual Compliance and HIPAA training, and annual TJC/OSHA training. Assists management in achieving 100% In-Service, Employee Health compliance, FOSS and CARES training with staff.

7.

Minimizes product waste and controls cost. All equipment and supplies are properly utilized, maintained, and handled properly to avoid breakage. Follows portion control guidelines and manages food and supplies.

8.

Participates in department's performance improvement initiatives. Duties are performed accurately and efficiently. Works as a team player; provides support to other Food and Nutrition Services departments as requested by management.

9.

Selects, supervises, evaluates, and trains all Patient Food Services staff; also provides supervision to Diet Office staff and Host/Hostess program. Responsible for the overall scheduling of budgeted FTEs. Accountable for departmental reporting.

10.

Monitors cost containment measures to assure compliance with monthly variance; manages all infant and adult feedings, as well as manages uniform budget. Prepares schedules for departments 803-1 and 803-3, meeting productivity timelines and minimal overtime.

11.

Creates and conducts customer service panel striving to meet the highest operational and service standards. Works to create an environment for constructive discussion of employee and customer service issues and the creation of action agenda for problem resolution and improvement.

Skills and Qualifications:

Must be literate in English and able to follow instructions and have a working knowledge of Word, Excel, and Outlook

Must be organized and able to make independent decisions with little involvement from management, providing leadership and direction to staff as necessary

Knowledge of food service equipment, preparation, service, and safety

Must be able to work independently and efficiently, taking necessary initiative to solve problems

Must be a self motivator and able to adjust to the needs of the department

Desire to achieve high customer service standards

Ability to work weekends and holidays

Must be able to direct staff towards achieving daily operational standards, as stated in department and hospital policies

Ability to communicate with a wide variety of people including employees, nursing staff, managers, and hospital staff


Physical Requirements:

Amount of time spent performing the following activities:

0%

35%

65%

to

to

to

35%

65%

100%

N/A

Activity

X

Standing

X

Walking

X

Sitting

X

Bending

X

Reaching with arms

X

Finger and hand dexterity

X

Talking

X

Hearing

X

Seeing

Lifting, carrying, pushing and or pulling:

X

20 lbs. maximum

X

50 lbs. maximum

X

100 lbs. maximum

Work Environment:

May be required to work in all areas of the Food and Nutrition Services departments including but not limited to kitchen and retail areas.

Exposure to wet tile floors and dangerous, sharp equipment.

Job Summary: The Patient Food Services Assistant Manager is directly responsible to the Patient Food Services Manager in a supporting role for the operation of the Patient Food Services Department. Primary functions for this position include, but are not limited to the following: tray line operations which includes tray assembly, tray delivery, tray return, cost containment, inventory control and management, operation of the Patient Food Services dish room, general sanitation of the department, and supervision of evening shift operations. The incumbent in this position may perform additional supervisory functions in the absence of the Patient Food Services Manager.

Education / Experience: Associate?s degree preferred; 5 years Food Service supervisory experience/training required.

Reports To: Patient Food Services Manager

Licensure, Certification and / or Registration: ServSafe Food Safety Certification within one year of employment in position, which must be maintained throughout employment period.

Essential Functions:

1. Adheres to the hospital and departmental policies and procedures promoting a cooperative work environment. Demonstrates a personal commitment to customer service and satisfaction by utilizing communication skills, interpersonal relationships, and team building.
2. Contributes to overall positive patient and customer satisfaction striving to meet the highest service and quality standards. Press Ganey scores are maintained at the 90th percentile or above in the AHA Region 3 peer group.
3. Maintains a 97% or better sanitation rating from the Health Department by following sanitation policies and completing daily/weekly cleaning assignments. Maintains a double gold rating from NSF. Ensures that Sodexo standards are consistently being met. Department maintains a Gold Check score of gold.
4. Monitors quality of product at stations, ensures recipe compliance and adherence to departmental guidelines. Productivity and delivery schedules are met. Serving line start times and schedules are met.
5. Follows all workplace safety and sanitation rules and regulations helping to maintain a safe work environment.
6. Completes required in-service training, job specific training, annual Compliance and HIPAA training, and annual TJC/OSHA training. Assists management in achieving 100% In-Service, Employee Health compliance, FOSS and CARES training with staff.
7. Minimizes product waste and controls cost. All equipment and supplies are properly utilized, maintained, and handled properly to avoid breakage. Follows portion control guidelines and manages food and supplies.
8. Participates in department?s performance improvement initiatives. Duties are performed accurately and efficiently. Works as a team player; provides support to other Food and Nutrition Services departments as requested by management.
9. Selects, supervises, evaluates, and trains all Patient Food Services staff; also provides supervision to Diet Office staff and Host/Hostess program. Responsible for the overall scheduling of budgeted FTEs. Accountable for departmental reporting.
10. Monitors cost containment measures to assure compliance with monthly variance; manages all infant and adult feedings, as well as manages uniform budget. Prepares schedules for departments 803-1 and 803-3, meeting productivity timelines and minimal overtime.
11. Creates and conducts customer service panel striving to meet the highest operational and service standards. Works to create an environment for constructive discussion of employee and customer service issues and the creation of action agenda for problem resolution and improvement.

Skills and Qualifications:

Must be literate in English and able to follow instructions and have a working knowledge of Word, Excel, and Outlook
Must be organized and able to make independent decisions with little involvement from management, providing leadership and direction to staff as necessary
Knowledge of food service equipment, preparation, service, and safety
Must be able to work independently and efficiently, taking necessary initiative to solve problems
Must be a self motivator and able to adjust to the needs of the department
Desire to achieve high customer service standards
Ability to work weekends and holidays
Must be able to direct staff towards achieving daily operational standards, as stated in department and hospital policies
Ability to communicate with a wide variety of people including employees, nursing staff, managers, and hospital staff


Physical Requirements:
Amount of time spent performing the following activities:
0% 35% 65%
to to to
35% 65% 100% N/A Activity
X Standing
X Walking
X Sitting
X Bending
X Reaching with arms
X Finger and hand dexterity
X Talking
X Hearing
X Seeing
Lifting, carrying, pushing and or pulling:
X 20 lbs. maximum
X 50 lbs. maximum
X 100 lbs. maximum


Work Environment:
May be required to work in all areas of the Food and Nutrition Services departments including but not limited to kitchen and retail areas.
Exposure to wet tile floors and dangerous, sharp equipment.

To apply for this position, please click on the "Apply Now" button on this page. You must complete the application process and then submit your application by clicking on the "Submit" button located at the bottom of the page titled "Submit Online Application". You will receive the following message once you hit the submit button: "You have successfully submitted your job application".

Computers are available for applying within the lobby of the Human Resources Department located at 1920 West First Street, (on the corner of Miller and First Street) Winston-Salem, North Carolina 27104. You may also call our office for assistance at (336) 716-0175. Office hours are Monday-Friday, 8:00am-5:00pm.

If you are an individual with a disability and need reasonable accommodation to participate in the application process, please contact our Supervisor of Office Services by phone (336) 716-3367 or email at accommodationrequest@wakehealth.edu.

It is the policy of Wake Forest Baptist Medical Center to administer all educational and employment activities without discrimination because of race, sex, age, religion, national origin, disability, sexual orientation or veteran status (except where sex is a bona fide occupational qualification or a statutory requirement) in accordance with all local, state, national laws, executive orders, regulations, and guidelines.



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