At Childrens, the regions only full-service pediatric healthcare center, our people make us the very best for kids. Come cultivate your passion, purpose and professional development in an environment of excellence and inclusion, where team members are supported and deeply valued. Opportunities for career growth abound as we grow our services and spaces, including the cutting-edge Hubbard Center for Children. Join our highly engaged, caring teamand join us in providing brighter, healthier tomorrows for the children we serve. Children's is committed to diversity and inclusion. We are an equal opportunity employer including veterans and people with disabilities.

A Brief Overview
Supervises food production and delivery of all patient meals in order to accomplish organizational and departmental goals and objectives. Supervises room service floor stock to all nourishment centers. Coordinates services and provides leadership for designated areas. Is accountable for assigned areas. Is responsible for maintaining compliance with all regulatory and accrediting standards. Leads the area to meet budgetary guidelines while serving safe and appealing food out of room service and to the patients.

Essential Functions

Provide overall direction and manage the performance for the room service staff, ensuring employee development, engagement and compliance with human resource related policies and standards. Personnel Management Prioritizes and coordinates daily work activities. Provides leadership and guidance by sharing expertise with others. Writes schedules and monitors time worked of all room service staff. Oversees nourishment room stocking. Works with Inventory Control Clerks to establish par levels and audits units periodically for quality assurance. Trains and/or oversees the training of employees on job related tasks. Conducts employee performance management duties including completion and delivery of performance evaluations, setting goals, dissemination of information, coaching, addressing performance issues/routine correction actions, and recommending termination of employment. Submits notifications for personnel actions (e.g., status changes, terminations). May participate in selection, hiring, and salary recommendations. Operational/Financial Management Ensures cost effective use of resources by identifying and implementing changes related to staff allocation and assignment, and patient/department supplies. Works to avoid overtime within the department. Ensures compliance with quality assurance, safety practices, policies and record keeping standards. May assist with the development and maintenance of policies and procedures. May participate in the implementation of business plans for the area. May assist with annual budget by tracking expenses and providing input for future budget needs.
Ensure compliance to food safety, sanitation and overall workplace safety standards. Works in the room service role as needed.
Work with nursing staff on patient satisfaction as needed. Be able to address Eye on Safety and resolve related issues.
Develop operational component forecasts for food cost control, utilizing computer software program. Enters inventory numbers into food service software program for tracking and budget purposes.
Responsible for scheduling and managing activities in areas assigned including room service systems, food presentation, quality and appeal.
Develop and implement plans to continually improve room service quality and patient satisfaction. Work closely with Food Service Director to develop patient menus as needed.
Regular attendance at work is an essential function of the job.
Perform physical requirements as described in the Physical Requirements section

Education Qualifications

Associate's Degree in Culinary Arts, Business, or related field Preferred

Experience Qualifications

Minimum 3 year experience in the food industry required, preferably in a food production leadership role Required

Skills and Abilities

Knowledge of basic leadership and team dynamics
Knowledge of cleaning chemicals and material safety data sheet information
Knowledge of HACCP principles and food safety
Knowledge of principles of food forecasting and cost control
Knowledge of service recovery and customer skills
Knowledge of room service processes
Ability to manage multiple projects on an on-going basis
Ability to interact with clinical and non-clinical personnel
Ability to adjust staffing needs based on business demand
Skill in culinary / food preparation

Licenses and Certifications

Food Handlers Card (ANSI-accredited only) within 180 Days Required

Childrens is the very best for kids and the very best for your career! At Childrens, we put YOU first so together, we can improve the life of every child!