Summary
Acts as the lead in the daily operation of the Food and Nutrition Services department. Assist with the orienting, training and directing the daily activities of the FNS staff. Ensure food preparation is prepared in compliance with production amounts and portion specifications. Oversee kitchen, cafeteria, and catering service activities; instruct staff in maintaining high standards of sanitation, housekeeping and safety. Inspect and check the patient tray line for portion specification, appearance, quality, temperature, food palatability, and trace accuracy. Participate in quality assurance program including performing taste and temperature tests, recording refrigerator, tray line and dish machine logs, and ensuring the cleaning sanitation procedures are followed by keeping completed sheets on file and performing daily tours of the areas.
Key ResponsibilitiesQualifications and Experience
Education/Degree
Required
Experience
Required
Skills (Specific learned activity gained through training (e.g. computer skills, keyboarding, presentation, CPR, ACLS, etc.)
Required
Preferred
SRN is committed to diversity in the workplace which begins with respect and opportunity for all. SRN takes affirmative action to ensure that equal employment opportunity is provided to all persons regardless of race, religious creed, color, national origin, sex, sexual orientation, gender identity, genetic information, age, ancestry, veteran status, disability or any other basis that would be inconsistent with any applicable ordinance or law. If you need a reasonable accommodation in coming to or participating in the interview process, please let us know.