Sup, Food Service Production WMCG
Wellstar Health Systems

Facility: AU Medical Center, Inc.

A Brief Overview

Serves as the primary representative in the daily operation of Food and Nutrition and coordinates the Patient Service Department activities. Oversees the tray line assembly process, the diet office/formula room and the patient tray transport process to ensure conformance to food quality standards. Supervises staff, monitors compliance of policies and procedures and maintains effective communications within and outside of the department. Conducts quality monitors to assure excellence in patient food service.

What you will do

• Safely operates, maintains and cleans the following equipment: spoken menus; computers, fax machine, tray delivery carts, toasters, microwaves, tray-line equipment, and coffee machines. Must be able to recognize accuracy, appearance and proper temperature of all hot and cold items served. Ensures food temperatures meet HACCP requirements during tray assembly and transport. 20%
• Must know the correct procedure for reading menus. Must know portion control for all hot and cold food items. Must know how to properly store all items in storeroom, freezer and refrigerators along with stock rotation. 20%
• Must be able to open kitchen, which includes checking menus before breakfast to remove discharges, put diet changes into effect and add new admissions. Turn on all equipment. Check tray line. Fill-in for absent employees. Manage the kitchen area. 20%
• Verifies daily schedules, adjusts assignments and reassigns tasks, as needed, for coverage of patient food service. Performs new employee orientation and completes competency checks within three weeks of employment. 20%
• Must be able to keep all storage areas, refrigerators/freezers clean, neat and orderly. Must be capable of performing as patient meal host/diet clerk. Follow closeout procedures to ensure the kitchen is cleaned and locked at night. Demonstrate knowledge of adherence to administrative, hospital and departmental rules/policies/procedures and objectives. 15%
• Other duties as assigned. 5%

• High School Diploma or GED
• 3 years or more of experience in non-commercial food service
• Knowledgeable in normal and therapeutic nutrition or willing to learn and apply all aspects of nutrition and food handling
• Understand and follow standard practice or oral/written instructions
• Able to read and write; use simple arithmetic/record keeping, computers and simple office machine