***those who are not ServSafe certified, and would like to become certified prior to potential hiring are welcome to apply***GENERAL SUMMARY/ OVERVIEW STATEMENT: Reports in a line capacity to the Food Service Manager. Responsibilities include day-to -day management of retail food service unit including employee supervision, quality control quantity and timeliness of food service. Maintain work performance standards sanitation and personal hygiene consistent with Hospital and outside agency requirement. PRINCIPAL DUTIES AND RESPONSIBILITIES: Answer phone calls, respond to diverse questions and problems relation to food services, personnel issues policies and procedures. Trains, orients, appraises performance and utilizes appropriate corrective action. Responds to employee concerns/questions at the line level.Oversees serving areas. Ensures food is correct temperature, quality and appearance meets standards, portion control is being adhered to, and delivery of service to customers is efficient and courteous. Takes corrective action in all of these areas, as indicated. Quality checks equipment/appliance operation to ensure proper working condition, ensures preventive maintenance and repairs to equipment is complete with minimal disruption to services. Evaluates new equipment.Maintains overall cleanliness, neatness and orderliness of Unit. Contacts Environmental Services and Maintenance Departments as needed to ensure appearance, cleanliness, and environmental controls (lighting, heat, air conditioning, plumbing) are meeting the needs of the operation.Participates with manager in the development, implementation and monitoring of quality assurance and sanitation procedures, personal hygiene requirements consistent with the institution's and local, state, and federal regulations and food handling principles. Oversees the appearance and personal habits of staff, takes corrective measures when indicated. Prepares for and coordinates health and regulatory inspections.Assists Manager with developing new and extended services programs, planning short and long range goals and implementation of new procedures and practices. Maintains a close and highly responsive relationship to the day to day activities of the Manager. Maintains good inter- and intra-departmental communication in order to implement programs.Investigate, resolve and document complaints or other incidents that occur in the Unit. May be assigned to special projects such as report preparation, recommendation and analysis of services.Attends meetings and schedules meetings with subordinates to communicate changes, modifications, and announcements pertinent to policy, practices, and procedures. Maintains a current awareness of food production management trends through journals and outside associations.Assess unit's food and non-food inventory, adjusts needs accordingly. Monitor food usage and controlsProvide instruction to Dietetic Interns during their rotation. Participate in evaluating their performance.Acts as person-in-charge during periods of absence of Manager.Qualifications QUALIFICATIONS: High school graduate or equivalent. Prior experience in a retail food service setting. Proven ability in customer service skills, team building skills, food safety and sanitation, . Must be able to read, write and communicate in English.SKILLS/ ABILITIES/ COMPETENCIES REQUIRED: Must be able to perform multiple tasks simultaneously.Customer Relations - competent in managing customers including projecting a positive image for hospital, handling diversity, managing problems.Human Resources - competent in recruitment, training, counseling, conflict resolution, negotiation, supervision, and managing change. Competent in promoting understanding of diversity as well as compliance with all relevant labor laws and regulations.Food Safety & Sanitation - understands and implements procedures which assure safe food supply for customers and employees.Equipment Safety - understands and implements procedures that promote safety with regards to equipment safety and personnel practices.Knowledge of computer applications and systems.Must be able to follow establish fiscal procedures which protect the hospital's assets.WORKING CONDITIONS: Standing for 100% of shift. Works in Coffee shop environment where there is varying levels of temperature, noise and limited space. Must be able to negotiate in a cramped work space. Immerses hands in soap, rinse and sanitizing solutions.SUPERVISORY RESPONSIBILITY: May supervises a staff of up to 18 employeesFISCAL RESPONSIBILITY: Responsible for meeting revenue projections and maintaining Inventory levelsEEO Statement MassachusettsGeneral Hospital is an Equal Opportunity Employer. By embracing diverse skills, perspectives and ideas, wechoose to lead. Applications from protected veterans and individuals withdisabilities are strongly encouraged.