Food Service Coordinator (FT-Rotational) Saint Vincent Hospital

Essential Responsibilities

• Completes inventory, ordering, restocking and delivery of supplies.
• Directs daily work flow of departmental employees to maximize productivity and ensure that time schedules are met.
• Maintains food safety and sanitation standards according to departmental policies and procedures and regulatory agency requirements.
• Assumes additional responsibilities that may include but not limited to deposits, interviewing, scheduling, timekeeping, training, catering and oversight of department operations in absence of supervisor.

Qualifications

• Minimum one year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education or experience.
• Three to five years’ food service experience.
• Basic computer and math skills and the ability to count money bags and make change.