About this role
Principal Accountabilities:
• Responsible for preparing work schedules in addition to assigning and coordinating the work of team members to promote efficiency of operations. Aptitude to effectively and safely operate and train team members in the preparation and delivery of service.
• Understands, follows, and maintains all food safety standards, in compliance with local and state requirements.
• Ability to accurately both follow and direct team any written and verbal direction, with goal of successfully meeting patient, retail, and catering needs.
• Adheres and ensures team members are following, all established department policies, procedures and objectives for quality assurance, safety, fire safety and
infection control. Both attends and is responsible for the training and in-service of all team members, as required.
• Alerts leadership team of all potential operational needs or concerns surrounding equipment, food supply, sanitation, and/or safety.
• Participates in the guided recruitment, onboarding, performance evaluation and progressive disciplinary processes of team members.
• Both attends and is responsible for the training and in-service of all team members, as required.
• Adopt Celebrations Reward Program, encourages inclusion and engagement with team members.
• Supporting Atlantic Health's HRO (Higher Reliability Organization) philosophy, reports all safety incidents (injuries and illnesses) to company’s risk management system (Origami Risk) on the same day that the safety incident occurred.
• Demonstrates professional growth, development and innovation through seminars, conferences, and professional affiliations.
Required:
- High School Diploma or GED.
- Three years of experience in a managerial/supervisory role within food and nutrition, hospitality, retail or related field.
- Serve Safe Managers' certification or equivalent.
Preferred:
- Associate's degree in culinary field