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:
SKILLS/ ABILITIES/ COMPETENCIES REQUIRED:
LICENSES, CERTIFICATIONS, and/or REGISTRATIONS (if applicable):
EDUCATION:
* BS Degree required
EXPERIENCE:
Required:
* Minimum of 5 years in a supervisory function, preferably in food service
Preferred:
SUPERVISORY RESPONSIBILITY:
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.
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