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Commonwealth of Pennsylvania |
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POSITION DESCRIPTION FOR JOB POSTING |
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Position Number: 00276895 |
Description Activated On: 10/20/2025 10:50:57 AM |
Position Purpose: Describe the primary purpose of this position and how it contributes to the organization’s objectives. Example: Provides clerical and office support within the Division to ensure its operations are conducted efficiently and effectively. The Food Service Manager has two areas of responsibility at Danville State Hospital: 1. Oversight of Danville State Hospital in-house Catering, which encompasses special consumer, staff and training events. (65%) 2. Oversight of Tray service and Main kitchen, under the direction of the Department Director (35%) |
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Description of Duties: Describe in detail the duties and responsibilities assigned to this position. Descriptions should include the major end result of the task. Example: Types correspondence, reports, and other various documents from handwritten drafts for review and signature of the supervisor. 1. The Food Service Manager is responsible for oversight of all catering functions at Danville State Hospital. a. Plans, directs, and evaluates all specialized cooking operations which may include but are not limited to food preparation, food service, sanitation, and safety b. Schedules staff, orders necessary food supplies, determines pricing requirements, and completes all related billing c. Ensures all catering equipment is clean and sanitized d. Ensures all catering laundry, including uniforms, is done e. Ensures the inventory, ordering, receiving, and storage of food supplies and equipment are carried out in a timely manner in accordance with established schedules/time frames f. Ensuring high standards of food quality, presentation, and service for events g. Keeps up with knowledge of food trends, production standards, and cost controls h. Communicates need for increases or decreases in catering-related food item ordering as needed i. Assists in catering menu development in conjunction with the department Director, modifying them in accordance with facility and departmental objectives, standards of nutrition, cost, variety, and quality j. Ensures that catered food is served within temperature and time guidelines of accrediting agencies k. Reduces waste by adjusting recipes, determining proper portions, and maximizing the utilization of leftover foods l. Assists other departments as needed to complete Food Service and Supplies Requests (FSSRs) m. Receives all catering requests, log them into the department catering binder and prints copies for Supervisors/FA room n. Keeps Outlook catering calendar up to date o. Addresses any food issues/concerns related to catering 2. The Food Service Manager is responsible for oversight of Tray service and Main Kitchen, reporting to the Director of Food and Nutrition Services a. Works with the Director to organize and inspect overall food service operations b. Discuss all safety concerns with the Director c. Provides input into the development of the Food Services operating budget d. Inspect equipment to identify any need for repairs. Supervises the submission of work order requests for equipment maintenance and repair. Advises Director of any need for equipment replacement e. Assist with the planning and preparation for food production and food service operations f. Assist in planning and establishing standard menus in accordance with diet requirements and create and revise recipes as needed g. Inspects all work areas to ensure compliance with established sanitation and safety standards h. Conducting tastings and quality checks to ensure meals meet established standards i. Ensure controls are in place for the receiving and storage of all perishable and non-perishable food items j. Training and mentoring kitchen staff on food preparation, safety, sanitation, and equipment operation k. Addresses consumer food issues and/or concerns, as needed l. Assists, as needed, in the Food Service Supervisor role for vacations/vacancies 3. Additional Responsibilities a. Maintaining strict adherence to federal, state, and local health regulations, as well as company policies and procedures b. Attend departmental staff meetings and administrative meetings as required c. Completes assigned Performance Reviews and Progress Reviews on a timely basis d. Maintains knowledge of the principles, practices, techniques, and methods of supervision and training e. Managing food and non-food inventories, ensuring product availability while staying within budget and minimizing waste f. Establishes and maintains effective working relationships with facility personnel and medical staff g. Completes Handwashing and Quality Improvement audits each month, sharing monthly and trending data with the Food Service team h. Communicates effectively both orally and in writing i. Complete all hospital training in a timely manner j. Performs all other related duties associated with the Food Service Manager classification k. Maintain files, records, and reports relating to diets, menus, inventory, and food service personnel |
Decision Making: Describe the types of decisions made by the incumbent of this position and the types of decisions referred to others. Identify the problems or issues that can be resolved at the level of this position, versus those that must be referred to the supervisor. Example: In response to a customer inquiry, this work involves researching the status of an activity and preparing a formal response for the supervisor’s signature. As outlined in the above Job Duties/Responsibilities. |
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Requirements Profile: Identify any specific experience or requirements, such as a licensure, registration, or certification, which may be necessary to perform the functions of the position. Position-specific requirements should be consistent with a Special Requirement or other criteria identified in the classification specification covering this position. Example: Experience using Java; Professional Engineer License Experience: Supervisory experience required. A minimum of 5 years of food service experience preferred. Licenses, registrations, or certifications: 1. N/A 2. N/A 3. N/A 4. 5. 6. |
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Essential Functions: Provide a list of essential functions for this position. Example: Transports boxes weighing up to 60 pounds.
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