Company: US6469 Sysco Payroll, Division of Sysco Resources Services, LLC Zip Code: 37210 Minimum Level of Education: Bachelor's Degree Minimum Years of Experience: 5 Years Employment Type: Full Time Travel Percentage: COMPENSATION INFORMATION: The pay range provided is not indicative of Sysco's actual pay range but is merely algorithmic and provided for generalized comparison. Factors that may be used to determine rate of pay include specific skills, work location, work experience and other individualized factors JOB SUMMARY The Food Safety Program Manager is responsible for providing proactive leadership and instruction in the area of Food Safety within the Operating Company. This position drives corporate food safety strategy at the local level to mitigate food safety risk through the implementation of the field level risk-based food safety preventive controls program for the Manufacturing, Storage and Distribution segments within an assigned Sysco Operating Company. RESPONSIBILITIES Provide technical, customer relations, and personnel management for major programs and projects Execute all corporate food safety related strategies, policies, and procedures; maintain open communication with all related departments to address the identification of food safety hazards and process improvement opportunities Ensure compliance with applicable food safety regulatory requirements (Federal, State/Provincial and, Local) Maintain effective working relationships with regulatory authorities, industry trade groups, suppliers, owned companies, internal stakeholders, and customers Handle and oversee the product recall process to ensure timely communication and execution of product recalls and completion of related documentation Manage Sysco's participation in the Global Food Safety Initiative (GFSI), audits by SQF, Primus GFS, independent third parties, customers, internal, and regulatory entities Analyze results and gather corrective action plans for audit non-conformance. Review final results with Regional Food Safety Quality Manager Monitor and manage compliance with the third party Good Agricultural Practices and Good Manufacturing Practices third party audit program in the Azure database Deliver and track program training for all associates and supervisors with direct Food Safety program responsibilities Serve as the Food Safety customer lead at the Operating Company Follow-up promptly and thoroughly on food safety complaints from customers. Effectively communicate resolutions to internal and external stakeholders as needed QUALIFICATIONS Education Bachelor's degree in Food Science, Food Technology, Animal Science, Biological Science, or Supply Chain/Operations from a four-year college preferred Hazard Analysis and Critical Control Point (HACCP) training required and ServeSafe certification preferred Experience Minimum 5 years of experience in Distribution Center Food Service Operations, Quality Assurance/Control, Research & Development, Food Production/Operations, Supply Chain, or related discipline Knowledge of product traceability Understanding of Food Safety regulations, laws, and best practices including those from FDA, USDA, CFIA, and other state/provincial/ local entities Basic knowledge of food microbiology, food safety, and food defense Supervisory experience preferred Skills The successful candidate will be comfortable working independently with minimal oversight He/She will have a high level of integrity and accountability, specifically the ability to speak and act with complete honesty and trustworthiness He/She will be flexible and adaptable to adjust quickly to new circumstances In addition, this person will demonstrate active curiosity with a strong focus around proactively soliciting and acting on received feedback This person will have a very high level of maturity and be able to read an audience and adapt his/her communication and influencing style quickly and appropriately He/She will have high energy and thrive on solving complex challenges He/She will be able to handle multiple assignments simultaneously, often with competing priorities Developing and Leveraging Relationships The successful candidate will have superior communication, relationship building, and influencing skills He/She will be open-minded, transparent and they will have exceptional listening skills This person will communicate ideas in a clear, practical and compelling manner Further, they will balance data, personalities, and conflicting interests when influencing others and recognize nuances in reading others Finally, this person will possess the highest level of integrity and character Language Skills The successful candidate will have the ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations in English. Candidate must demonstrate the ability to write reports, business correspondence, policies, and procedures, as well as effectively present information and respond to questions from groups of associates, managers, customers, and suppliers. Mathematical Skills The successful candidate must demonstrate the ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals, as well as have the ability to compute rate, ratio, and percent and to create and interpret graphs. Reasoning Ability The successful candidate must demonstrate the ability to define problems, collect data, establish facts, and draw valid conclusions. Certificates, Licenses, and Registrations Valid driver's license Certifications in Food Safety, HACCP and Good Manufacturing Practices (GMP) Decision Making Authority Most important decisions made fully independently: Implement policies and procedures Conduct training Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required): Any changes to ensure compliance that would involve equipment of the facility Disciplinary action, including termination, due to a food safety violation Other Information Please provide any other information that you think would help us further define the nature and scope of this position Applicants must be currently authorized to work in the U.S. on a full-time basis without future employment sponsorship Sysco is committed to providing comprehensive retirement and benefits programs, a stock purchase plan, product purchase discounts and much more Background & Drug Screen. EOE Travel 10-15% BENEFITS INFORMATION: For information on Sysco's Benefits, please visit OVERVIEW: Sysco is the global leader in foodservice distribution. With over 71,000 colleagues and a fleet of over 13,000 vehicles, Sysco operates approximately 333 distribution facilities worldwide and serves more than 700,000 customer locations. We offer our colleagues the opportunity to grow personally and professionally, to contribute to the success of a dynamic organization, and to serve others in a manner that exceeds their expectations. We're looking for talented, hard-working individuals to join our team. Come grow with us and let us show you why Sysco is at the heart of food and service. AFFIRMATIVE ACTION STATEMENT: Applicants must be currently authorized to work in the United States. We are proud to be an Equal Opportunity and Affirmative Action employer, and consider qualified applicants without regard to race, color, creed, religion, ancestry, national origin, sex, sexual orientation, gender identity, age, disability, veteran status or any other protected factor under federal, state or local law. This opportunity is available through Sysco Corporation, its subsidiaries and affiliates.
Apr 24, 2024
Full time
Company: US6469 Sysco Payroll, Division of Sysco Resources Services, LLC Zip Code: 37210 Minimum Level of Education: Bachelor's Degree Minimum Years of Experience: 5 Years Employment Type: Full Time Travel Percentage: COMPENSATION INFORMATION: The pay range provided is not indicative of Sysco's actual pay range but is merely algorithmic and provided for generalized comparison. Factors that may be used to determine rate of pay include specific skills, work location, work experience and other individualized factors JOB SUMMARY The Food Safety Program Manager is responsible for providing proactive leadership and instruction in the area of Food Safety within the Operating Company. This position drives corporate food safety strategy at the local level to mitigate food safety risk through the implementation of the field level risk-based food safety preventive controls program for the Manufacturing, Storage and Distribution segments within an assigned Sysco Operating Company. RESPONSIBILITIES Provide technical, customer relations, and personnel management for major programs and projects Execute all corporate food safety related strategies, policies, and procedures; maintain open communication with all related departments to address the identification of food safety hazards and process improvement opportunities Ensure compliance with applicable food safety regulatory requirements (Federal, State/Provincial and, Local) Maintain effective working relationships with regulatory authorities, industry trade groups, suppliers, owned companies, internal stakeholders, and customers Handle and oversee the product recall process to ensure timely communication and execution of product recalls and completion of related documentation Manage Sysco's participation in the Global Food Safety Initiative (GFSI), audits by SQF, Primus GFS, independent third parties, customers, internal, and regulatory entities Analyze results and gather corrective action plans for audit non-conformance. Review final results with Regional Food Safety Quality Manager Monitor and manage compliance with the third party Good Agricultural Practices and Good Manufacturing Practices third party audit program in the Azure database Deliver and track program training for all associates and supervisors with direct Food Safety program responsibilities Serve as the Food Safety customer lead at the Operating Company Follow-up promptly and thoroughly on food safety complaints from customers. Effectively communicate resolutions to internal and external stakeholders as needed QUALIFICATIONS Education Bachelor's degree in Food Science, Food Technology, Animal Science, Biological Science, or Supply Chain/Operations from a four-year college preferred Hazard Analysis and Critical Control Point (HACCP) training required and ServeSafe certification preferred Experience Minimum 5 years of experience in Distribution Center Food Service Operations, Quality Assurance/Control, Research & Development, Food Production/Operations, Supply Chain, or related discipline Knowledge of product traceability Understanding of Food Safety regulations, laws, and best practices including those from FDA, USDA, CFIA, and other state/provincial/ local entities Basic knowledge of food microbiology, food safety, and food defense Supervisory experience preferred Skills The successful candidate will be comfortable working independently with minimal oversight He/She will have a high level of integrity and accountability, specifically the ability to speak and act with complete honesty and trustworthiness He/She will be flexible and adaptable to adjust quickly to new circumstances In addition, this person will demonstrate active curiosity with a strong focus around proactively soliciting and acting on received feedback This person will have a very high level of maturity and be able to read an audience and adapt his/her communication and influencing style quickly and appropriately He/She will have high energy and thrive on solving complex challenges He/She will be able to handle multiple assignments simultaneously, often with competing priorities Developing and Leveraging Relationships The successful candidate will have superior communication, relationship building, and influencing skills He/She will be open-minded, transparent and they will have exceptional listening skills This person will communicate ideas in a clear, practical and compelling manner Further, they will balance data, personalities, and conflicting interests when influencing others and recognize nuances in reading others Finally, this person will possess the highest level of integrity and character Language Skills The successful candidate will have the ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations in English. Candidate must demonstrate the ability to write reports, business correspondence, policies, and procedures, as well as effectively present information and respond to questions from groups of associates, managers, customers, and suppliers. Mathematical Skills The successful candidate must demonstrate the ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals, as well as have the ability to compute rate, ratio, and percent and to create and interpret graphs. Reasoning Ability The successful candidate must demonstrate the ability to define problems, collect data, establish facts, and draw valid conclusions. Certificates, Licenses, and Registrations Valid driver's license Certifications in Food Safety, HACCP and Good Manufacturing Practices (GMP) Decision Making Authority Most important decisions made fully independently: Implement policies and procedures Conduct training Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required): Any changes to ensure compliance that would involve equipment of the facility Disciplinary action, including termination, due to a food safety violation Other Information Please provide any other information that you think would help us further define the nature and scope of this position Applicants must be currently authorized to work in the U.S. on a full-time basis without future employment sponsorship Sysco is committed to providing comprehensive retirement and benefits programs, a stock purchase plan, product purchase discounts and much more Background & Drug Screen. EOE Travel 10-15% BENEFITS INFORMATION: For information on Sysco's Benefits, please visit OVERVIEW: Sysco is the global leader in foodservice distribution. With over 71,000 colleagues and a fleet of over 13,000 vehicles, Sysco operates approximately 333 distribution facilities worldwide and serves more than 700,000 customer locations. We offer our colleagues the opportunity to grow personally and professionally, to contribute to the success of a dynamic organization, and to serve others in a manner that exceeds their expectations. We're looking for talented, hard-working individuals to join our team. Come grow with us and let us show you why Sysco is at the heart of food and service. AFFIRMATIVE ACTION STATEMENT: Applicants must be currently authorized to work in the United States. We are proud to be an Equal Opportunity and Affirmative Action employer, and consider qualified applicants without regard to race, color, creed, religion, ancestry, national origin, sex, sexual orientation, gender identity, age, disability, veteran status or any other protected factor under federal, state or local law. This opportunity is available through Sysco Corporation, its subsidiaries and affiliates.
GENERAL SUMMARY/ OVERVIEW STATEMENT: This position reports to the Patient Food Service Managers. Responsibilities encompass the day-to-day management of the Patient Food Service tray line, galleys on the patient care units, and Call Center inclusive of supervision of personnel; control of quality, and accuracy of food trays; maintenance of cost effective controls; assurance of work performance standards, sanitation and personal hygiene practices and procedures are adhered. Maintenance of required records and preparation of various reports. PRINCIPAL DUTIES AND RESPONSIBILITIES: Ensure that patient selection tickets are processed correctly throughout the ticket handling process. Ensures that established standards of unit set up, breakdown, and sanitation are followed. Documents daily temperatures of food and equipment to ensure food safety. Monitor quality of food. Assess food trays for attractiveness, adherence to menu orders, established serving procedures, as well as correct food temperatures. Take appropriate action to correct any inconsistencies of food standards. Ensure food tray services meet established meal service deadline. In this process make decisions relative to reassignment of tasks to accomplish meal service in the most efficient manner. Check to be sure the process of delivering nutritional supplements and tube feedings to patients is followed per policy. Check to be sure food trucks have been delivered to the patient units. Assess unit's food and supply inventory, supervise ordering as needed to ensure efficient operation of the unit; Monitor employees to insure all job routines are being followed. Oversees patient care unit based staff for menu process, tray delivery/retrieval process and unit supply process. Oversees all functions of the Call Center including taking calls, placing orders, managing tickets for tray line, assisting with tray line functions, and delivering trays to patients off meal times. Appraise performance, counsel, train, orient and discipline subordinate food service personnel assigned to unit Maintain various personnel documents, record and files. Prepare work schedules, timekeeping records and procedure manuals. Check employees in as they arrive at work, take sick calls and cover shortages. Participate in on-going process improvement with regards to operations, work performance standards, sanitation procedures, and personal hygiene requirements in order to ensure consistency with institution's and local state and federal regulations and food handling principles. Conduct inspection audits of tray preparation, equipment and storage facilities. Oversee the appearance and personal habits of the staff to detect deviations and/or violations of current health regulations. Take corrective action to insure quality control within the limits of stated requirements. Audits patient serviceware (trays, china, glass, etc) weekly for cracks, breakage, cleanliness, and other damage. Provide instruction to dietetic students during their learning experience; May participate with in-service education session to support personnel (i.e. instruct, assist in session preparation). Attend meetings and participate on various committees within the department, schedule personnel meetings to communicate changes, modifications, announcements or other matters pertinent to the policies, practice and procedures of both the department and institution. May initiate and/or perform assigned special project within scope of administrative, technical food service care and delivery. Demonstrates the knowledge and skills necessary to provide care appropriate to the age of the patients served in the department. Provides care needed as described in department's policies and procedures. Responsible to minimize waste of food, equipment, and human resources. SKILLS & COMPETENCIES REQUIRED: Ability to read, write, and speak English. Ability to wear N95 mask. Able to work varied shifts, including evenings, weekends and holidays Must perform basic math. Ability to reset priorities if equipment and/or staffing issues develop. Proven ability in customer service skills, team building skills, food safety and sanitation. Competent in interacting with customers including projecting a positive image for hospital, handling diversity and managing problems. Knowledge of Computer Systems. Passes competencies annually that demonstrate mastery of the current software. Demonstrates understanding of service requirements that differ between specific units. Demonstrates understanding of required protective gear and infection control procedures. Demonstrates an understanding of emergency protocols Effective interpersonal and communication skills. Ability to give directions and manage resources. Ability to understand and follow procedures. Flexibility to change tasks frequently. Ability to use judgment and solve problems. Ability to make sound decisions under time restraints. SUPERVISORY RESPONSIBILITY (authority to hire, promote, or terminate): Not Applicable Direct: Responsible for up to 50 employees WORKING CONDITIONS: Work in an Institutional Kitchen. Must be able to stand for long periods of time (up to 100% of work day) Able to lift heavy loads and push carts up to a maximum of 50 lbs (40% of time). May work in a hot and noisy environment, small, busy units. Environment may be busy and hectic with frequent interruptions Protective covering required when using cleaning supplies. Incorrect use/training of employees could result in physical harm to the employees and/or others. Able to work in environment where temperature may fluctuate widely. Able to work in air-conditioned climate. May work on inpatient unit with exposure to various degrees of specialized medical, surgical and ICU services. May work on patient tray assembly line where there is moving equipment, refrigeration and continuous employee movement. LICENSES, CERTIFICATIONS, and/or REGISTRATIONS: ServSafe Certification required EDUCATION: High School Diploma required EXPERIENCE: Indicate the required and preferred (optional) amount and type of experience. Preferred 6 months prior Supervisory / Food Service experience
Apr 17, 2024
Full time
GENERAL SUMMARY/ OVERVIEW STATEMENT: This position reports to the Patient Food Service Managers. Responsibilities encompass the day-to-day management of the Patient Food Service tray line, galleys on the patient care units, and Call Center inclusive of supervision of personnel; control of quality, and accuracy of food trays; maintenance of cost effective controls; assurance of work performance standards, sanitation and personal hygiene practices and procedures are adhered. Maintenance of required records and preparation of various reports. PRINCIPAL DUTIES AND RESPONSIBILITIES: Ensure that patient selection tickets are processed correctly throughout the ticket handling process. Ensures that established standards of unit set up, breakdown, and sanitation are followed. Documents daily temperatures of food and equipment to ensure food safety. Monitor quality of food. Assess food trays for attractiveness, adherence to menu orders, established serving procedures, as well as correct food temperatures. Take appropriate action to correct any inconsistencies of food standards. Ensure food tray services meet established meal service deadline. In this process make decisions relative to reassignment of tasks to accomplish meal service in the most efficient manner. Check to be sure the process of delivering nutritional supplements and tube feedings to patients is followed per policy. Check to be sure food trucks have been delivered to the patient units. Assess unit's food and supply inventory, supervise ordering as needed to ensure efficient operation of the unit; Monitor employees to insure all job routines are being followed. Oversees patient care unit based staff for menu process, tray delivery/retrieval process and unit supply process. Oversees all functions of the Call Center including taking calls, placing orders, managing tickets for tray line, assisting with tray line functions, and delivering trays to patients off meal times. Appraise performance, counsel, train, orient and discipline subordinate food service personnel assigned to unit Maintain various personnel documents, record and files. Prepare work schedules, timekeeping records and procedure manuals. Check employees in as they arrive at work, take sick calls and cover shortages. Participate in on-going process improvement with regards to operations, work performance standards, sanitation procedures, and personal hygiene requirements in order to ensure consistency with institution's and local state and federal regulations and food handling principles. Conduct inspection audits of tray preparation, equipment and storage facilities. Oversee the appearance and personal habits of the staff to detect deviations and/or violations of current health regulations. Take corrective action to insure quality control within the limits of stated requirements. Audits patient serviceware (trays, china, glass, etc) weekly for cracks, breakage, cleanliness, and other damage. Provide instruction to dietetic students during their learning experience; May participate with in-service education session to support personnel (i.e. instruct, assist in session preparation). Attend meetings and participate on various committees within the department, schedule personnel meetings to communicate changes, modifications, announcements or other matters pertinent to the policies, practice and procedures of both the department and institution. May initiate and/or perform assigned special project within scope of administrative, technical food service care and delivery. Demonstrates the knowledge and skills necessary to provide care appropriate to the age of the patients served in the department. Provides care needed as described in department's policies and procedures. Responsible to minimize waste of food, equipment, and human resources. SKILLS & COMPETENCIES REQUIRED: Ability to read, write, and speak English. Ability to wear N95 mask. Able to work varied shifts, including evenings, weekends and holidays Must perform basic math. Ability to reset priorities if equipment and/or staffing issues develop. Proven ability in customer service skills, team building skills, food safety and sanitation. Competent in interacting with customers including projecting a positive image for hospital, handling diversity and managing problems. Knowledge of Computer Systems. Passes competencies annually that demonstrate mastery of the current software. Demonstrates understanding of service requirements that differ between specific units. Demonstrates understanding of required protective gear and infection control procedures. Demonstrates an understanding of emergency protocols Effective interpersonal and communication skills. Ability to give directions and manage resources. Ability to understand and follow procedures. Flexibility to change tasks frequently. Ability to use judgment and solve problems. Ability to make sound decisions under time restraints. SUPERVISORY RESPONSIBILITY (authority to hire, promote, or terminate): Not Applicable Direct: Responsible for up to 50 employees WORKING CONDITIONS: Work in an Institutional Kitchen. Must be able to stand for long periods of time (up to 100% of work day) Able to lift heavy loads and push carts up to a maximum of 50 lbs (40% of time). May work in a hot and noisy environment, small, busy units. Environment may be busy and hectic with frequent interruptions Protective covering required when using cleaning supplies. Incorrect use/training of employees could result in physical harm to the employees and/or others. Able to work in environment where temperature may fluctuate widely. Able to work in air-conditioned climate. May work on inpatient unit with exposure to various degrees of specialized medical, surgical and ICU services. May work on patient tray assembly line where there is moving equipment, refrigeration and continuous employee movement. LICENSES, CERTIFICATIONS, and/or REGISTRATIONS: ServSafe Certification required EDUCATION: High School Diploma required EXPERIENCE: Indicate the required and preferred (optional) amount and type of experience. Preferred 6 months prior Supervisory / Food Service experience
Massachusetts General Hospital
Boston, Massachusetts
GENERAL SUMMARY/ OVERVIEW STATEMENT: This position reports to the Patient Food Service Managers. Responsibilities encompass the day-to-day management of the Patient Food Service tray line, galleys on the patient care units, and Call Center inclusive of supervision of personnel; control of quality, and accuracy of food trays; maintenance of cost effective controls; assurance of work performance standards, sanitation and personal hygiene practices and procedures are adhered. Maintenance of required records and preparation of various reports. PRINCIPAL DUTIES AND RESPONSIBILITIES: Ensure that patient selection tickets are processed correctly throughout the ticket handling process. Ensures that established standards of unit set up, breakdown, and sanitation are followed. Documents daily temperatures of food and equipment to ensure food safety. Monitor quality of food. Assess food trays for attractiveness, adherence to menu orders, established serving procedures, as well as correct food temperatures. Take appropriate action to correct any inconsistencies of food standards. Ensure food tray services meet established meal service deadline. In this process make decisions relative to reassignment of tasks to accomplish meal service in the most efficient manner. Check to be sure the process of delivering nutritional supplements and tube feedings to patients is followed per policy. Check to be sure food trucks have been delivered to the patient units. Assess unit's food and supply inventory, supervise ordering as needed to ensure efficient operation of the unit; Monitor employees to insure all job routines are being followed. Oversees patient care unit based staff for menu process, tray delivery/retrieval process and unit supply process. Oversees all functions of the Call Center including taking calls, placing orders, managing tickets for tray line, assisting with tray line functions, and delivering trays to patients off meal times. Appraise performance, counsel, train, orient and discipline subordinate food service personnel assigned to unit Maintain various personnel documents, record and files. Prepare work schedules, timekeeping records and procedure manuals. Check employees in as they arrive at work, take sick calls and cover shortages. Participate in on-going process improvement with regards to operations, work performance standards, sanitation procedures, and personal hygiene requirements in order to ensure consistency with institution's and local state and federal regulations and food handling principles. Conduct inspection audits of tray preparation, equipment and storage facilities. Oversee the appearance and personal habits of the staff to detect deviations and/or violations of current health regulations. Take corrective action to insure quality control within the limits of stated requirements. Audits patient serviceware (trays, china, glass, etc) weekly for cracks, breakage, cleanliness, and other damage. Provide instruction to dietetic students during their learning experience; May participate with in-service education session to support personnel (i.e. instruct, assist in session preparation). Attend meetings and participate on various committees within the department, schedule personnel meetings to communicate changes, modifications, announcements or other matters pertinent to the policies, practice and procedures of both the department and institution. May initiate and/or perform assigned special project within scope of administrative, technical food service care and delivery. Demonstrates the knowledge and skills necessary to provide care appropriate to the age of the patients served in the department. Provides care needed as described in department's policies and procedures. Responsible to minimize waste of food, equipment, and human resources. SKILLS & COMPETENCIES REQUIRED: Ability to read, write, and speak English. Ability to wear N95 mask. Able to work varied shifts, including evenings, weekends and holidays Must perform basic math. Ability to reset priorities if equipment and/or staffing issues develop. Proven ability in customer service skills, team building skills, food safety and sanitation. Competent in interacting with customers including projecting a positive image for hospital, handling diversity and managing problems. Knowledge of Computer Systems. Passes competencies annually that demonstrate mastery of the current software. Demonstrates understanding of service requirements that differ between specific units. Demonstrates understanding of required protective gear and infection control procedures. Demonstrates an understanding of emergency protocols Effective interpersonal and communication skills. Ability to give directions and manage resources. Ability to understand and follow procedures. Flexibility to change tasks frequently. Ability to use judgment and solve problems. Ability to make sound decisions under time restraints. SUPERVISORY RESPONSIBILITY (authority to hire, promote, or terminate): Not Applicable Direct: Responsible for up to 50 employees WORKING CONDITIONS: Work in an Institutional Kitchen. Must be able to stand for long periods of time (up to 100% of work day) Able to lift heavy loads and push carts up to a maximum of 50 lbs (40% of time). May work in a hot and noisy environment, small, busy units. Environment may be busy and hectic with frequent interruptions Protective covering required when using cleaning supplies. Incorrect use/training of employees could result in physical harm to the employees and/or others. Able to work in environment where temperature may fluctuate widely. Able to work in air-conditioned climate. May work on inpatient unit with exposure to various degrees of specialized medical, surgical and ICU services. May work on patient tray assembly line where there is moving equipment, refrigeration and continuous employee movement. LICENSES, CERTIFICATIONS, and/or REGISTRATIONS: ServSafe Certification required EDUCATION: High School Diploma required EXPERIENCE: Indicate the required and preferred (optional) amount and type of experience. Preferred 6 months prior Supervisory / Food Service experience
Apr 04, 2024
Full time
GENERAL SUMMARY/ OVERVIEW STATEMENT: This position reports to the Patient Food Service Managers. Responsibilities encompass the day-to-day management of the Patient Food Service tray line, galleys on the patient care units, and Call Center inclusive of supervision of personnel; control of quality, and accuracy of food trays; maintenance of cost effective controls; assurance of work performance standards, sanitation and personal hygiene practices and procedures are adhered. Maintenance of required records and preparation of various reports. PRINCIPAL DUTIES AND RESPONSIBILITIES: Ensure that patient selection tickets are processed correctly throughout the ticket handling process. Ensures that established standards of unit set up, breakdown, and sanitation are followed. Documents daily temperatures of food and equipment to ensure food safety. Monitor quality of food. Assess food trays for attractiveness, adherence to menu orders, established serving procedures, as well as correct food temperatures. Take appropriate action to correct any inconsistencies of food standards. Ensure food tray services meet established meal service deadline. In this process make decisions relative to reassignment of tasks to accomplish meal service in the most efficient manner. Check to be sure the process of delivering nutritional supplements and tube feedings to patients is followed per policy. Check to be sure food trucks have been delivered to the patient units. Assess unit's food and supply inventory, supervise ordering as needed to ensure efficient operation of the unit; Monitor employees to insure all job routines are being followed. Oversees patient care unit based staff for menu process, tray delivery/retrieval process and unit supply process. Oversees all functions of the Call Center including taking calls, placing orders, managing tickets for tray line, assisting with tray line functions, and delivering trays to patients off meal times. Appraise performance, counsel, train, orient and discipline subordinate food service personnel assigned to unit Maintain various personnel documents, record and files. Prepare work schedules, timekeeping records and procedure manuals. Check employees in as they arrive at work, take sick calls and cover shortages. Participate in on-going process improvement with regards to operations, work performance standards, sanitation procedures, and personal hygiene requirements in order to ensure consistency with institution's and local state and federal regulations and food handling principles. Conduct inspection audits of tray preparation, equipment and storage facilities. Oversee the appearance and personal habits of the staff to detect deviations and/or violations of current health regulations. Take corrective action to insure quality control within the limits of stated requirements. Audits patient serviceware (trays, china, glass, etc) weekly for cracks, breakage, cleanliness, and other damage. Provide instruction to dietetic students during their learning experience; May participate with in-service education session to support personnel (i.e. instruct, assist in session preparation). Attend meetings and participate on various committees within the department, schedule personnel meetings to communicate changes, modifications, announcements or other matters pertinent to the policies, practice and procedures of both the department and institution. May initiate and/or perform assigned special project within scope of administrative, technical food service care and delivery. Demonstrates the knowledge and skills necessary to provide care appropriate to the age of the patients served in the department. Provides care needed as described in department's policies and procedures. Responsible to minimize waste of food, equipment, and human resources. SKILLS & COMPETENCIES REQUIRED: Ability to read, write, and speak English. Ability to wear N95 mask. Able to work varied shifts, including evenings, weekends and holidays Must perform basic math. Ability to reset priorities if equipment and/or staffing issues develop. Proven ability in customer service skills, team building skills, food safety and sanitation. Competent in interacting with customers including projecting a positive image for hospital, handling diversity and managing problems. Knowledge of Computer Systems. Passes competencies annually that demonstrate mastery of the current software. Demonstrates understanding of service requirements that differ between specific units. Demonstrates understanding of required protective gear and infection control procedures. Demonstrates an understanding of emergency protocols Effective interpersonal and communication skills. Ability to give directions and manage resources. Ability to understand and follow procedures. Flexibility to change tasks frequently. Ability to use judgment and solve problems. Ability to make sound decisions under time restraints. SUPERVISORY RESPONSIBILITY (authority to hire, promote, or terminate): Not Applicable Direct: Responsible for up to 50 employees WORKING CONDITIONS: Work in an Institutional Kitchen. Must be able to stand for long periods of time (up to 100% of work day) Able to lift heavy loads and push carts up to a maximum of 50 lbs (40% of time). May work in a hot and noisy environment, small, busy units. Environment may be busy and hectic with frequent interruptions Protective covering required when using cleaning supplies. Incorrect use/training of employees could result in physical harm to the employees and/or others. Able to work in environment where temperature may fluctuate widely. Able to work in air-conditioned climate. May work on inpatient unit with exposure to various degrees of specialized medical, surgical and ICU services. May work on patient tray assembly line where there is moving equipment, refrigeration and continuous employee movement. LICENSES, CERTIFICATIONS, and/or REGISTRATIONS: ServSafe Certification required EDUCATION: High School Diploma required EXPERIENCE: Indicate the required and preferred (optional) amount and type of experience. Preferred 6 months prior Supervisory / Food Service experience
Position Details Salary: 16.25 - 22.50 Hourly Applicant needs a current ServSafe Certification or ability to obtain one upon employment. POSITION SUMMARY The Cook prepares food in accordance with menus, diet specifications, resident preference, and sanitary practices under the supervision of the Food and Nutrition Services Manager or Dining Services Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES 1. Prepares, cooks, and serves food in accordance with the menu and food and nutrition standards, including presentation, taste, and texture. Samples food for quality assurance prior to service. 2. Ensures foods are cooked and held at the appropriate temperatures. Records food temperatures throughout the cooking and holding process. 3. Partners with supervisor to review menus and record necessary substitutions. 4. Ensures that food supplies are available and prepared as needed for upcoming meals. Notifies supervisor of needed supplies. 5. Maintains a clean and safe work area, cleaning spills and assisting in daily or scheduled cleaning. 6. Ensures proper storage, rotation, preparation, and labeling of food in accordance with Federal, State, and local guidelines and Prestige policy. Discards outdated food. 7. Partners with dietary staff to ensure equipment is working properly and at the appropriate temperature. Records temperature of equipment throughout shift as needed. Reports faulty equipment immediately. 8. Follows facility fire safety, infection control, and hazardous chemical practices and promptly reports any unsafe conditions. 9. Assists in planning and preparing food services for special meals, events, and parties as needed. 10. Assists in storing incoming food and supplies as assigned. 11. Attends and participates in training, in-services, and staff meetings. 12. Performs other duties as assigned. COMPANY WIDE RESPONSIBILITIES 1. Demonstrates Core Values of Respect, Integrity, Commitment, and Trust. 2. Supports a dignified and caring atmosphere with residents, residents' families, visitors, and staff. 3. Protects privacy and confidentiality of information pertaining to residents, team members, the department/center/community, and company information and records. 4. Maintains a safe and secure working environment and practices safe working habits. QUALIFICATIONS AND EXPERIENCE A minimum of one year experience cooking in a restaurant or the dietary department of a hospital or similar environment. General kitchen/dietary experience may be considered in lieu of direct cooking experience. Must have required State certification or food service license. EDUCATION High School Diploma, GED, or equivalent knowledge and skills obtained through a combination of education, training, and experience. EOE/M/F/VETS/DISABLED - At Prestige, it is our promise to personally touch lives every day. It is a philosophy of caring based on our core values of integrity, trust, commitment, and respect, that are at the center of all that we do. We are committed to a diverse and inclusive workforce that represents all of us, coming from different experiences, cultures, backgrounds, and viewpoints. Inclusion is the way we treat one another and how we celebrate what makes us different. Prestige is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. Questions? Contact Information About Prestige Assisted Living at Mira Loma Located at 2520 Wigwam Parkway in Henderson, NV, Prestige Assisted Living at Mira Loma is a 97 assisted living apartment and 30 apartments of memory care, for a total of 127 apartments. Mira Loma has a warm, knowledgeable, and overly caring team that "always tries to come to a yes" for our residents it's all about them! Our leadership is heavily involved in the day to day operations of the building and is always approachable, always visible to help answer questions and help you be the best health care provider you can be. They practice the core values of integrity, trust, commitment, and respect daily. If working in a home-like setting, in a strong team atmosphere that has a strong promote-from-within culture, then Prestige Assisted Living at Mira Loma is the place for you. Who Is Prestige Care? Prestige Care is a family of over 75 skilled nursing + post-acute care centers, as well as assisted living and memory care communities in 8 Western states. We are an organization of over 5,000 team members who serve thousands of residents, where we have the privilege of personally touching their lives every day. We have four core values of integrity, trust, commitment, and respect that guide everything that we do. With a strong commitment to career development and advancement, Prestige Care is a employer that can help you achieve your career goals and objectives. With a healthcare career at Prestige Care, you will enjoy a collaborative, team-oriented environment where your work truly matters at the end of every day.
Mar 29, 2024
Full time
Position Details Salary: 16.25 - 22.50 Hourly Applicant needs a current ServSafe Certification or ability to obtain one upon employment. POSITION SUMMARY The Cook prepares food in accordance with menus, diet specifications, resident preference, and sanitary practices under the supervision of the Food and Nutrition Services Manager or Dining Services Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES 1. Prepares, cooks, and serves food in accordance with the menu and food and nutrition standards, including presentation, taste, and texture. Samples food for quality assurance prior to service. 2. Ensures foods are cooked and held at the appropriate temperatures. Records food temperatures throughout the cooking and holding process. 3. Partners with supervisor to review menus and record necessary substitutions. 4. Ensures that food supplies are available and prepared as needed for upcoming meals. Notifies supervisor of needed supplies. 5. Maintains a clean and safe work area, cleaning spills and assisting in daily or scheduled cleaning. 6. Ensures proper storage, rotation, preparation, and labeling of food in accordance with Federal, State, and local guidelines and Prestige policy. Discards outdated food. 7. Partners with dietary staff to ensure equipment is working properly and at the appropriate temperature. Records temperature of equipment throughout shift as needed. Reports faulty equipment immediately. 8. Follows facility fire safety, infection control, and hazardous chemical practices and promptly reports any unsafe conditions. 9. Assists in planning and preparing food services for special meals, events, and parties as needed. 10. Assists in storing incoming food and supplies as assigned. 11. Attends and participates in training, in-services, and staff meetings. 12. Performs other duties as assigned. COMPANY WIDE RESPONSIBILITIES 1. Demonstrates Core Values of Respect, Integrity, Commitment, and Trust. 2. Supports a dignified and caring atmosphere with residents, residents' families, visitors, and staff. 3. Protects privacy and confidentiality of information pertaining to residents, team members, the department/center/community, and company information and records. 4. Maintains a safe and secure working environment and practices safe working habits. QUALIFICATIONS AND EXPERIENCE A minimum of one year experience cooking in a restaurant or the dietary department of a hospital or similar environment. General kitchen/dietary experience may be considered in lieu of direct cooking experience. Must have required State certification or food service license. EDUCATION High School Diploma, GED, or equivalent knowledge and skills obtained through a combination of education, training, and experience. EOE/M/F/VETS/DISABLED - At Prestige, it is our promise to personally touch lives every day. It is a philosophy of caring based on our core values of integrity, trust, commitment, and respect, that are at the center of all that we do. We are committed to a diverse and inclusive workforce that represents all of us, coming from different experiences, cultures, backgrounds, and viewpoints. Inclusion is the way we treat one another and how we celebrate what makes us different. Prestige is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. Questions? Contact Information About Prestige Assisted Living at Mira Loma Located at 2520 Wigwam Parkway in Henderson, NV, Prestige Assisted Living at Mira Loma is a 97 assisted living apartment and 30 apartments of memory care, for a total of 127 apartments. Mira Loma has a warm, knowledgeable, and overly caring team that "always tries to come to a yes" for our residents it's all about them! Our leadership is heavily involved in the day to day operations of the building and is always approachable, always visible to help answer questions and help you be the best health care provider you can be. They practice the core values of integrity, trust, commitment, and respect daily. If working in a home-like setting, in a strong team atmosphere that has a strong promote-from-within culture, then Prestige Assisted Living at Mira Loma is the place for you. Who Is Prestige Care? Prestige Care is a family of over 75 skilled nursing + post-acute care centers, as well as assisted living and memory care communities in 8 Western states. We are an organization of over 5,000 team members who serve thousands of residents, where we have the privilege of personally touching their lives every day. We have four core values of integrity, trust, commitment, and respect that guide everything that we do. With a strong commitment to career development and advancement, Prestige Care is a employer that can help you achieve your career goals and objectives. With a healthcare career at Prestige Care, you will enjoy a collaborative, team-oriented environment where your work truly matters at the end of every day.