STANDARD COMPETENCIES:

 

 I.      Check tray line for food quality, portion size, and diet accuracy. (MFS-3)

 II.     Supervise the preparation and serving of special nourishment`s and supplemental feedings. (NT-19)

 III.    Develop food service to include continues quality improvement procedures. (NT-18)

 IV.     Evaluate food acceptance survey. (MFS-1)

 V.      Identify appropriate resources to modify standard menus to suit patients` needs. (NT-5, 13)

 VI.     Develop and maintain employee time schedules. (HRM-7)

 VII.    Prepare daily work assignments. (HRM-7)

 VIII.   Define personnel needs and job functions. (HRM-2)

 IX.     Interview and select employees. (HRM-4)

 X       Manage, discipline and recommend promotion/termination. (HRM-6)

 XI.     Conduct employee performance evaluations. (HRM-5)

 XII.    Implement required changes in food service department. (HRM-13)

 XIII.   Prepare, plan and conduct department meetings. (HRM-12)

 XIV.    Present work procedures and plans. (HRM-14)

 XV.     Teach employees. (HRM-11)

 XVI.    Recommend improvements in department changes and layout. (HRM-11)

 XVII.   Set goals and priorities for department. (HRM-13)

 XVIII.  Represent department at external meetings. (NT-10; HRM-18)

 XIX.    Coordinate department services and plans with outside groups. (HRM-16)

 XX      Communicate patient information to other health professionals. (HRM-15)

 XXI.    Participate in patient/client care conferences. (NT-11)

 XXII.   Participate in a medical audit of patient/client care. (HRM-17)

 XXIII.  Receive, store, distribute food supplies and equipment. (S-1)

 XXIV.   Prepare and maintain inventory records. (MFS-11)

 XXV.    Follow standard sanitation and infectious disease control practices. (S-2)

 XXVI.   Write cleaning procedures for equipment and work areas. (S-3)

 XXVII.  Conduct routine safety inspection of work area. (S-7, 6)

 XXVIII. Conduct routine maintenance inspection of equipment. (S-8)

 XXIX.   Conduct routine maintenance inspection of equipment. (S-8)

 XXX     Organize workflow and use of equipment. (MFS-9)

 TOPICAL OUTLINE:

 

 I.      Patient/client services-provide food services

 II.     Food facility personnel-hire and supervise

 III.    Food service personnel-develop personnel and communications

 IV.     Food service personnel-professional interactions.

 V.      Food/kitchen-manage supplies, equipment use, sanitation and safety.

 VI.     Food/service-manage production