Employee Services Director directs the selection, design, and implementation of employee engagement programs geared to attract and retain employees and promote a healthy and productive work environment. Evaluates programs focused on work-life, child care, fitness, discounts, remote working, education, training, and others to provide options that engage employees. Being an Employee Services Director develops processes to analyze and assess program utilization, employee feedback, competitiveness, and workforce productivity to ensure that a cost-effective mix of programs is offered. Designs policies and procedures to promote efficiency and optimize administrative hours to control costs. Additionally, Employee Services Director researches and remains up to date with evolving changes in the employee experience space to identify areas to improve employee engagement and work experience. Requires a bachelor's degree. Typically reports to senior management. The Employee Services Director manages a departmental sub-function within a broader departmental function. Creates functional strategies and specific objectives for the sub-function and develops budgets/policies/procedures to support the functional infrastructure. To be an Employee Services Director typically requires 5+ years of managerial experience. Deep knowledge of the managed sub-function and solid knowledge of the overall departmental function. (Copyright 2024 Salary.com)
Position Summary
The Nutrition Service Employee I performs a variety of assignments relating to the preparation, service, and delivery of meals to patients of the Medical Center. Follows appropriate sanitation regulations concerning food handling, preparation, storage and ware washing. The employee is expected to be involved in the planning and facilitation of change in an effort to continually improve the services of the Nutrition Department.
Primary Position Responsibilities
1.
Assembles trays for patients in a timely, accurate and organized way. Delivers trays when assigned in a courteous manner.
2.
Practices proper sanitation and inventory control by using the FIFO method, labeling and dating products, disposing of outdated products, washing hands and wearing gloves and communicates low stock items to management.
3.
Follows appropriate portion control to assure cost containment and dietary compliance.
4.
Operates equipment essential to their job duties and restocks stations.
5.
Participates in sanitation of department to include but not limited to: cleaning service ware and pots, sweeping and mopping, breaking down cardboard, disposing of trash and cleaning/sanitizing carts and surfaces using appropriate chemicals.
Work Contact Group (Internal/External)
Department Employees, Hospital Employees, Patients and Families
Reporting Relationships
Reports to (position):
Food Services Manager
Supervises (position(s):
None
Qualifications
Minimum Education:
Required:
None
Preferred:
High School Diploma or Equivalent
Minimum Years of Experience (Amount, Type and Variation):
Required:
None
Preferred:
â—
1 year of customer service or food service experience
â—
All entry level employees with less than 1 year experience or if hired for only evening shifts or tray line and utility duties will start at this level.
License, Registry or Certification:
Required:
None
Preferred:
None
Knowledge, Skills and/or Abilities:
Required:
Able to read and write in English.
Preferred:
None
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