SUPV- FANS KITCHEN

General Purpose of Job:

Oversee production of food items for Retail guests and Patients, while providing culinary insight and expertise to cooks and expeditors.

Essential Duties:

This job description is intended to cover the minimum essential duties assigned on a regular basis. Caregivers may be asked to perform additional duties as assigned by their leader. Leadership has the right to alter or modify the duties of the position.

• Take ownership of food production for all Patient and Retail areas to ensure quality, consistency and safety
• Elevate, implement and maintain standards for quality, safety, sanitation and communication.
• Write menus and implement new ideas and concepts
• Ensure all kitchens and Team Members meet or exceed local, state and federal standards for sanitation, food handling and safe working conditions.
• Communicate problems, ideas, directives, changes and solutions to caregivers, management team, guests and patients through a proactive approach.
• Use evidence based best practices to guide the continuous evaluation and improvement
• Monitor performance of direct reports providing education and coaching as required
• Participate in professional organizations.
• Maintain hospital standards through speech and action, leading by example to support and demonstrate ICARE Values
• Demonstrate and encourage exceptional customer service.
• Maintain recipe database
• Write schedules for Cooks and Expeditors
• Coordinate and facilitate production in Retail and Room Service kitchens.