JOB DESCRIPTION

Job Title: Assistant Director for Non-Patient Services

Reports to: Food service Director

Identification: Department of Food and Nutrition Services (DFN)

No. of persons supervised: 22

Schedule: Full-time, M-F 8 AM-4:30 PM

Summary Description:
Plan, organize, purchase supplies, document, implement and oversee all of the cafeteria
production of the Food and Nutrition Services and to ensure quality cafeteria services are
provided on a daily basis and maintained in a clean, safe, and sanitary manner.

Essential functions:
Plan, purchase and direct all activities to provide the highest quality of cafeteria service for
visitors and personnel.
Enforcement of governmental agency and departmental regulations and procedures in
conformance with administrative policies.
Direct and supervise cafeteria personnel in planning, preparing, and serving a variety of
appetizing meals to visitors and personnel in a pleasant and enjoyable environment.
Assist in supervising orientation, on the job training, and job performance evaluations of
personnel.
Maintain accurate records of cafeteria budget and equipment maintenance.
Adhere to all sanitary regulations governing the handling, preparation, and serving of food.
Oversee and ensure proper and safe delivery of all purchased food items, physical inventory
and documentation.
Ensure maintenance of vending machine purchasing, stocking and replenishment.
Consult with Food Service Manager and Assistant Director for Patient Services in overall
operation of department for maximum efficiency.

Job Specification:

Qualifications
 B.S. Degree in Food Service Management or graduate of an approved food service
supervisor course and currently enrolled in an approved food service management
training program.
At least 2-5 years experience in food service management or adult home care preferred.
Strong knowledge of food preparation principles, proper sanitation, and good understanding
of food service operations.
Familiarity with large scale food preparation, and food and labor laws.
Supervisory and food preparation experience in restaurant, and hospital, cafeteria, or dining
room a plus.

Knowledge, skills and abilities

Must possess strong organizational and interpersonal skills.
Must be able to determine appropriate course of action and make judgment calls with the
understanding of companies policies and procedures.
Must be able to prioritize simultaneous responsibilities and understand efficient scheduling
of work.
Must maintain confidentiality of all medical, financial, and legal information for personnel
and operational details in regards to verbatim and documentation.
Must be an independent worker and have the ability to complete work assignments
accurately and in a timely manner.
Must have effective oral and written communication skills.
Must be able to handle difficult situations involving visitors, personnel, supervisors, or others
in a professional manner.

Working conditions:

Environment is a food production kitchen with cafeteria with possible sudden or extreme
temperature fluxuations. Must speak English in order to interact with visitors, personnel,
supervisors and business partners on intermittent basis. The job may require sitting at a computer
station in order to complete necessary paperwork, purchasing orders and budgetary items. Must
have good hand and eye coordination and may spend long periods of time concentrating on
attention to detail. Must be able to attend meetings and listen to conference calls for potentially
long periods of time. Must be able to perform basic mathematical functions in order to perform
budgetary and inventory calculations. Physical demand level is low, although employee must be
able to walk, stand, sit with occasional reaching, bending, stooping, lifting and kneeling. Must be
able to lift minimal demand of 40 pounds or less.
Prior to being hired for the position, employee must pass pre-screening, including employee
physical and drug test through the Personnel Department. New hire must attend corresponding
hospital employee orientation which occurs four times a year.