Supvsr Food Production

Department:

11903 Advocate South Suburban Hospital - Food and Nutrition

Status:

Full time

Benefits Eligible:

Yes

Hours Per Week:

40

Schedule Details/Additional Information:

The candidate should be available to work from Monday to Friday, during the hours of 8 AM to 5:30 PM, with the expectation that any scheduling gaps throughout the week and on weekends will be filled.

Pay Range

$26.10 - $39.15

Major Responsibilities: Development and administration of the budget for cost center 2010 to ensure that all resources are of the quality and quantity to efficiently and effectively meet service requirements. 7)Initiates and approves equipment and supply purchases. 8)Analyzes the monthly responsibility summaries and accompanying journal for accuracy. Report to the Support Services Director on the results. Compiles reports for benchmarking. 1)Recommends, develops and implements the budget for cost center 2010. 2)Manages and monitors revenues, salary expenses and operating expenses to maximize revenues, cover costs, (as appropriate) and contain costs within budgeted parameters. 3)Recommends, applies, develops and reassesses policies and procedures for the department as needed. Revises as necessary. 4)Recommends, develops and implements new techniques, ideas, systems, or equipment to increase productivity, revenues, and maintain customer service while maintaining acceptable expenditures. 5)Manages sanitation and safety conditions within the department to ensure compliance with department and Board of Health policies / regulations and takes corrective action as required. 6)Approves vendors from which purchases will be made. 9)Compiles information needed for completing meal cost report (Doc’s meals, Physicians’ refrigerators, special functions, cafeteria coupons, outpatient meal charges, staff trays, etc.) to charge back to departments. 10)Completes and approves invoice payments, purchase orders, and capital expenditure forms for food supplies and equipment necessary to run the department. Works with Facilities and outside contracted maintenance companies to keep area equipment in optimum operation condition. Ensures that patient surveys are sent daily, collected and compiled to help ensure customer satisfaction. Troubleshoots problems / concerns related to all areas of the Food & Nutrition Department. Interacts with hospital departments to solve problems / concerns. Develops patient and cafeteria menus. Reviews each quarterly. Manages human resource issues in cost center 2010 to ensure efficient and effective staffing and development of staff. 1)Recommends and applies goals for the department based on the hospital’s tactical plan. 2)Takes part in interviewing and selecting coordinators to ensure appropriate and accurate staffing. Recommends classes for the coordinators to give them the tools they need to properly supervise department staff. 3)Manages the activities of the coordinators, who directly monitor the activities of the food service aides and production staff. 4)Approves all coaching, counseling and performance reviews. Works with coordinators to implement a development plan for staff, as needed. 5)Recommends, developments and implements ongoing processes for monitoring and evaluating the quality and appropriateness of the department’s services; the process will meet the corporation’s, hospital’s and Accrediting Organization’s standards / requirements. 6)Recommends, monitors, adjusts, and approves staffing needs and requests to meet department’s needs. 7)Maintains the department performance review file and position control. 8)Recommends and approves development opportunities / activities for all department staff. (i.e.: orientation, seminars, workshops, cross-training of staff to various areas) Participates in recommending, monitoring, developing, reviewing, applying, revising and ensuring the department’s Quality Management Assessment activities to ensure quality and customer service to all our customers. 1)Ensures that food is prepared according to standardized recipes and appropriate quantities for all areas of service. 2)Ensures the development of specifications, par levels and vendors for food and all other department supplies. 3)Ensures that sanitat