**Overview** Baylor St. Luke’s Medical Center is an internationally recognized leader in research and clinical excellence that has given rise to breakthroughs in cardiovascular care neuroscience oncology transplantation and more. Our team’s efforts have led to the creation of many research programs and initiatives to develop advanced treatments found nowhere else in the world. In our commitment to advancing standards in an ever-evolving healthcare environment our new McNair Campus is designed around the human experience—modeled on evidence-based practices for the safety of patients visitors staff and physicians. The 27.5-acre campus represents the future of healthcare through a transformative alliance focused on leading-edge patient care research and education. Our strong alliance with Texas Heart® Institute and Baylor College of Medicine allows us to bring our patients a powerful network of care unlike any other. Our collaboration is focused on increasing access to care through a growing network of leading specialists and revolutionizing healthcare to save lives and improve the health of the communities we serve. **Responsibilities** Directly supervise and coordinate activities associated with patient service line, dish room, meal cart delivery system, food production late trays, cafe and sanitation which Ensures department standards and City Health requirements are maintained Accurately and consistently by employees within the Food Service Department. Assist Call Center with patient concerns. 1. Plan, supervise and coordinate the operation and personnel of the service line, meal cart system, late trays and dish room operations to ensure high productivity and meet City and Governmental regulations. 2. Performs personnel Functions including hiring, overtime, performance reviews and corrective action. Ensures that labor laws are consistently followed and resources are used efficiently. 3. Develop, implement and maintain job descriptions and work schedules to ensure employees are trained in up to date procedures and achieve the highest standards. 4. Plan, supervise and train in methods and proper techniques of quality control including food temperatures, food portions, and dish machine temperatures. Ensure controls are achieved during the service line and dish room operations. 5. Participate and interact with patients, nurses, families and administration to coordinate and solve unusual situations/problems and achieve accurate and complete results. 6. Supervise and coordinate all personnel in the area of delivery and retrieval of patient meal cart system to ensure patient meals arrive on time and quality of patient trays meet desired standards. 7. Supervise, train and coordinate the operation and personnel of sanitation in the dish room, service line, pot area, bakeshop, cook's area, cafeteria and heavy equipment. Ensure equipment and supplies are sanitized properly to meet Health Department requirements. 8. Assist, coordinate, and supervise production area and late tray area to ensure all salads, desserts, juice and one items prepared according to the order sheets. Ensure late trays for patients are delivered within established time periods. 9. Effectively manage all supplies in each functional area daily. Report all malfunctions in equipment, submit work request and maintain proper working order of all equipment in service line area. 10. Schedule regular work time, PTO time, EIB time and overtime hours to meet budget constraints and service requirements. Record staffing changes on departmental schedules daily. Review time and attendance on Report Express and address errors to ensure accurate payroll processing. Schedule alternate holiday days off that are not on the recognized holiday within 30 days to control overtime. 11. Supervise patient service line staff including late tray personnel to pass and collect patient menu. 12. Oversight of personnel's competency of HBOC and CBORD computer programs. 13. Ensures that operations on the patient service line and meal service office meet the highest level of standards according to JACHO. **Qualifications** **_Required Education and Experience_** *High School Diploma/GED *One (1) year of experience in discipline with degree OR *Three (3) years of experience in discipline OR *Master’s degree and no experience **_Required Minimum Knowledge, Skills, Abilities and Training_** Cost control skills by managing inventory of cleaning supplies and paper supplies **Pay Range** $27.77 - $40.27 /hour We are an equal opportunity/affirmative action employer.