Employer / Location: Confluence Health / Wenatchee, WA
Under the direction of the Food Service Director, plans, directs and evaluates the purchasing, receiving, production and presentation of food for patients, cafes, and catering. Along with recruiting, training and developing culinary talent to ensure that standards of safety, quality and performance are maintained according to policy, regulatory agencies and fiscal objectives. This position covers food service at the Central Washington Hospital campus of Confluence Health.
Position Reports To: Food Service Director
Develops menus, creates and tests recipes as well as develops practices to ensure all food is presented with culinary flare.
Develops recipes and menus for cafeteria, Mobile Meals, Patients, and catering. Is responsible for managing/maintaining the production system to ensure that the production sheets/recipes are available and accurate for all menus.
Will meet and discuss menus with catering staff weekly and lead the team in the planning and execution of our VIP caterings.
Assists Food Service Director with preparation of annual budget.
Monitors and controls expenses in comparison to budget.
Identifies cost savings initiatives when appropriate.
Meets established financial goals.
Monitors production of food preparation and presentation to ensure optimal yield and quality on finished products.
Understands and monitors data from the electronic temperature monitoring system.
Completes work within the appropriate time frame and meets time deadlines for projects and management duties including; response to issues, concerns, suggestions and customer service complaints.
Assists in maintaining the accreditation standards of DNV, Department of Health and other similar organizations.
Assists in planning and implementation of new construction and renovation of the production areas.
In absence of Food Service Director, will assume ultimate authority for department.
Interview candidates for openings and makes hiring decisions.
Ensure that new employees are properly oriented and are aware of the performance expectations for their position.
Plan, delegate and organize work assignments and special projects with staff.
Establish work goals or quantitative/qualitative standards to be achieved with staff input.
Evaluate staff’s performance and provide feedback.
Commend staff for good performance and recommend corrective action as warranted.
Maintain a motivational and supportive working environment for staff.
Recommend promotions, transfers, demotions or discharges.
Communicate and administer personnel programs and procedures of area in accordance with approved policies.
Meet managerial objectives set by Food Service Director.
Provide opportunities for employee development through in-services and continuing education.
Periodically analyze the workload and the human resource needs of the department.
Recommend increases and decreases in staffing.
Train, develop and motivate employees to maintain desired performance standards and create motivated and supportive environment with the goal of serving the customer.
Conduct monthly staff meetings to inform employees of organizational development necessary for their job responsibilities.
Routinely seeks out input from all areas of the kitchen, clinical staff, patients and customers to improve or generate new menu ideas and presentation.
Works with the buyer to ensure product specifications are developed and maintained to meet quality and cost objectives.
Communicates regularly with the Food Service Director concerning department operational developments and the impact on the other hospital and clinic operations.
Monitors equipment and storage areas to ensure operation, sanitation, safety and security practices are always being maintained.
Directs the cleaning and sanitation of the kitchen. Conducts monthly inspections and develops action plans based on finding.
Will perform monthly maintenance inspections and generate needed work requests. Will follow-up weekly on requests or until the successful completion of the requests.
Inspects food and food preparation to maintain quality standards and HACCP sanitation regulations.
Participates in program development, teaching and training activities for dietetic interns.