Supervises and manages food service areas within KFSH&RC (Gen. Org.), ensures
that food is prepared and served to, patients, employees and KFSH&RC Officials
in accordance with policies, and procedures in the highest quality standards.
Maintains and ensures a high standard of hygiene and cleanliness in his/her
area of responsibility.
1.Coordinates daily activities in the Kitchen, Diet Office and food delivery
to Nursing Units, and other food service areas within KFSH &RC (Gen. Org.).
2.Ensures that all daily menu varieties are available.
3.Inspects daily assigned food preparation area, serving areas, equipment and
storage facilities to detect violations of established standards. Demonstrates
understanding of sanitation and infection control.
4.Performs quality assurance functions and completes all required
documentation. Conducts quality assurance audit to ensure performance
improvement.
5.Answers complaints from patients and employees using proper documentation
and pursues corrective action.
6.Prepares monthly schedules and daily work routines for assigned employees
and patient area service staff. Adjusts schedules as needed, and Completes
Staff schedule with minor overtime.
7.Monitors the process of distribution and collection of patient trays and
ensure compliance and efficiency.
8.Recommends revisions or adaptation of procedures for more efficient food
service operation.
9.Ensures that all cash is handled according to established procedures.
Conducts spot checks to ensure accuracy.
10.Initiates work orders to repair equipment according to KFSH&RC (Gen. Org.)
procedures and follows up accordingly.
11.Assists in managing resources by controlling material usage. Ensures that
all needed supplies are ordered, kept in stock and rotated.
12.Compiles reports relating to food service, such as number of meals served,
inspection reports, surveys, test trays, etc.
13.Keeps abreast of information related to Food Services.
14.Knowledges of personal computers and demonstrates competence in the use of
computerized applications specific to the work and keep abreast of current
related technology developments.
Bachelor 's or Associate Degree/Diploma in Food/ Nutrition, Hotel and
Restaurant Management or any related discipline is required.
One (1) year of related experience with Bachelor 's Degree or Three (3) years
with Associate Degree /Diploma, in a large volume institutional setting
required.
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