Overview

Hours are 40 hrs/wk 12:30pm-9pm with rotating weekends and holidays

Oversees the service of meals to patients in a professional and efficient manner. Instructs patients on meal ordering system. Using food preference data, utilizes technology to place bedside patient orders or places orders via telephone for patients. Accountable for the orders and accuracy of patient trays with special diet needs. Documents food intake to support nutrition care.

Key Responsibilities:

• Oversee daily food service operations, ensuring meals are prepared, portioned, and delivered accurately and on schedule.

• Provide leadership, guidance, and support to cooks and dietary aides, including task delegation and problem resolution.

• Ensure compliance with food safety, sanitation, and hospital regulatory standards, including monitoring temperature logs and proper storage.

• Assist with training, onboarding, and coaching staff to maintain high performance and consistent service quality.

• Communicate effectively with nursing, clinical nutrition, and management to resolve issues and support patient needs.

**Must be able to work weekends and holidays**

Requirements:

• High school diploma, GED or equivalent experience preferred.
• Requires experience in a customer service function; with a minimum of one year experience working with the public.
• Requires Serve Safe Food Protection Manager Certification (FPMC) or successfully obtain the certification within 6 months in the position.
• Requires knowledge of, or ability to learn diet therapy, as it applies to food selection and modified diet adherence.
• Requires the ability to use computer (desktop/laptop/tablet) and cell phones.