Responsible for the management of the patient tray line area including the physical plant, staffing, operations, and food and supplies needed to manage an effective and efficient unit. This includes the setup, preparation, assembly, distribution, and recovery of all patient food needs including the special needs for unique therapeutic diets. Responsible for the distribution of foods needed for the emergency room and for those bedded out patients who receive food. Responsible for the Human Resource function of the unit including staffing, hiring, schedule, training, and termination. Responsible for food safety and sanitation. Responsible for measuring the unit's performance with respect to timeliness, accuracy and customer service. Functions as part of the Patient Food Services Management team with responsibilities for all daily needs of the patient food service operation.
PRINCIPAL DUTIES AND RESPONSIBILITIES:
Manages the patient food service operation from start to finish including patient meal selection, tray assembly, tray delivery, and recovery.
Interviews, hires, orients, trains, evaluates, disciplines, and terminates personnel. Recommends staff for promotions, transfers.
Plans appropriate staffing levels to meet operational standards, seeks to adjust staffing levels to maximize efficiency.
Maintains operational and policy manuals.
Monitors quality assurance program, work performance standards, sanitation procedures, and personnel hygiene/food handling requirements consistent with JCAHO, OSHA, institution, local, state, and federal regulations.
Assists with the development of standards governing patient menu and service quality.
Conducts inspections of food preparation, serving areas, equipment, and storage facilities.
Observes the appearance and personal habits of staff to detect deviations and/or violations of current health regulations and takes corrective action.
Develop and implement Continuous Quality Improvement program to routinely monitor our policies and procedures and adopt policy and procedural changes that will increase quality of programs based on findings.
Applies principles of Process Improvement to address efficiency and effectiveness in unit.
Monitors all activities related to patient tray line.
Forecasts foods needed to meet menu needs of patients.
Oversees food preparation set up of tray lines, ensures quality control, desired appearance of the food and supply of specific items.
Provides instruction, guidance, and leadership to Dietetic Interns during the Patient Food Service rotation. Plans work/training schedule and evaluates their performance and projects.
Responds to problem/inquiries made by employees, staff, and other departments, resolves issues. Serves as department resource person on food preparation matters in assigned areas.
Attends meetings and participates on various committees.
Maintains a current awareness of food production trends through professional journals and/or affiliations.
Works cooperatively with other units in the department to optimize food service to patients.
Develops, presents and monitors unit budget. Makes necessary changes to meet established budgetary guidelines.
Oversees all units of Patient Food Service as necessary. Ensures staffing, food safety, food quality, patient service and sanitation.
Performs all other duties as assigned.
SKILLS/ ABILITIES/ COMPETENCIES REQUIRED:
Demonstrates ability to communicate, both written and oral to a diverse group of patient, colleagues, and other health care professionals.
Demonstrates the ability to prioritize work with limited resources.
Demonstrates the ability to make decisions which achieve optimal outcomes for patients.
Demonstrates leadership within the group to define goals and leads the group through the change process to achieve these goals.
• Minimum of 5 years in a supervisory function, preferably in food service
Preferred:
Two years healthcare food service experience
SUPERVISORY RESPONSIBILITY:
Up to 55 direct reports; Supervises up to 70 employees on a shift.
EEO Statement
Massachusetts General Hospital is an Equal Opportunity Employer. By embracing diverse skills, perspectives and ideas, we choose to lead. Applications from protected veterans and individuals with disabilities are strongly encouraged.
