Food Production/Cafeteria Manager - San Jose, CA
The County of Santa Clara -
Santa Clara Valley Medical Center
Job details
Job Type
Full-time
Full Job
Description
Description
Under direction, to supervise the preparation, cooking and
serving of food for patients in a large acute care medical setting, to manage
the cafeteria for the hospital and to supervise and train cooks and food
service personnel.
Typical Tasks
- Supervises (hires,
trains, counsels and evaluates) food service personnel in a large
medical setting,
- Assists in the
development of policies and procedures in accordance to J.C.A.H.O
standards and state and federal regulations including Title 22;
- Completes work
schedules for a large staff;
- Coordinates
the preparation, cooking, and serving of meals;
- Provides staff
training and inservice on a variety of issues;
- Ensures that
the department maintains a clean/sanitary/safe environment in a accordance with J.C.A.H.O and state and federal
standards;
- Develops,
prepares and adjusts recipes to meet the medical and ethnic dietary
needs of the patient population;
- Adjusts
recipes in terms of quantity for the patient population;
- Plans menus
for the cafeteria and implements food production;
- Supervises the
ordering of all perishable and non-perishable food items and supplies
required by the Food Service Department;
- Maintains an
inventory of all items for the department;
- Controls the
cash operation in the cafeteria, including preparing accurate records
and reports and accounting for cash received;
- Determines
prices for food sold in the cafeteria based on purchase price and labor
costs;
- Plans,
organizes and implements special events;
- Assists in
marketing and implementing special revenue generating projects;
- Performs other
related work as required.
Employment Standards
Education and experience, which directly demonstrates
possession and application of the following knowledge and abilities:
Experience Note: An individual would normally acquire the
following knowledge and abilities through training and experience equivalent
to completion of high school and two years of supervisory cooking experience
in a large hospital or similar institution involving the preparation of
special diets. Completion of an accredited culinary program may substitute
for one year of experience.
Knowledge of:
Food production principles in a large hospital setting;
- Hospital
kitchen practices and procedures;
- Principles of
supervision and training;
- Recipe
creation and preparation within medical therapeutic guidelines;
- Special diet
requirements of the different types of patients in a hospital setting;
- State, Federal
and J.C.A.H.O. requirements for a food preparation program in a hospital;
- Sanitation and
safety requirements;
- Principles of
nutrition;
- Principles of
menu planning including food values;
- Institutional
equipment;
- Staffing
principles for a large organization;
- Large quantity
cooking vs. portion control.
Ability to:
- Supervise the
preparation and cooking of food in a large hospital setting;
- Plan, direct
the work of other staff;
- Plan food
production to schedule;
- Develop and
standardize recipes for varying patient population;
- Prepare
special diet items to meet the needs of the patient population;
- Prepare a
variety of ethnic foods to meet the needs of a diverse population;
- Develop
cleaning schedules to maintain a sanitary environment;
- Work with
computerized systems for menu management;
- Work
harmoniously with other hospital departments and vendors.
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