Job Description

Job Summary: Supervises, coordinates, trains and schedules personnel in a variety of functions.  Responsible for daily operation in the absence of Food Service Manager or Director.  Instructs and demonstrates methods of performing assigned duties, insuring the departmental standards for quality are maintained.  Completes orientation and on-the-job training for personnel within the scope of supervision.  Maintains hospital standards of discipline implementing remedial action.  Responsible for quarterly and annual performance appraisals with input from Manager and Director.  Responsible for proper trayline procedures and tray assembly.  Responsible for retail operations to include cash procedures.
Minimum Education Requirements:  High school diploma or GED equivalent

Minimum Work Experience:  Two years of food service experience required

Other skills and abilities: Must be able to read, write, understand and speak English

Application Instructions

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