Preparation of food for all or part of
patient meals. Supervision of Food
Service Worker I staff in the kitchen, patient units and sanitation areas as
needed. Participation in
total quality management activities relation to food quality and patient
satisfaction. Supervisory and food
preparation documentation including performance evaluation of subordinate
employee and HACCP related documentation, and other duties as assigned.
Two years of qualifying experience in commercial or institutional food preparation or food service.
PREFERRED QUALIFICATIONS/COMPETENCIES:
Supervisory
experience in institutional kitchen/food service operation.
Competent in
Meditech and Computrition.
Strong
knowledge of HACCP procedures/safe food handling.