Develop and implement cleaning schedules and methods for all Dietary equipment. Prepare disciplinary letters and other personnel actions and submit to unit manager. Organize position descriptions to insure optimal sanitation, service and labor efficiency. Develop and maintain inventory systems for serviceware and Dietary equipment. Interview and make hiring recommendations for supporting staff.
Complete performance appraisals for supporting staff.
Maintain safety standards to assure compliance with University, state, and federal codes and regulations. Assist in maintenance of mechanical and electronical components of vending machines and money changes. Coordinate preventive and other maintenance services. Coordinate services from the Housekeeping Department. Train employees in new or revised work methods and procedures and orient new employees.