Supervisor Food Services

EDUCATION/EXPERIENCE:

High school diploma or GED equivalent with five years' experience in a food service environment involving the production of food.

LICENSURE, CERTIFICATION, and/or REGISTRATION:

ServSafe certification required.

ESSENTIAL FUNCTIONS


:

1. Adheres to the hospital and departmental policies and procedures promoting a cooperative work environment. Demonstrates a personal responsibility and commitment to customer service and satisfaction by utilizing communication skills to interact with patients, customers, and staff to develop interpersonal relationships and team building.

2. Contributes to overall positive patient and customer satisfaction striving to meet the highest service and quality standards.

3. Maintains a 97% or better sanitation rating from the Health Department by following sanitation policies and completing daily/weekly cleaning assignments. Maintains a double gold rating from NSF. Ensures that Sodexo standards are being met consistently. Department maintains a minimum average Gold Check score of silver.

4. Monitors quality of product at stations, ensures recipe compliance and adherence to departmental guidelines. Productivity and delivery schedules are met. Serving line start times and schedules are met. Knowledge of setting up the hot/cold line.

5. Follows all workplace safety and sanitation rules and regulations helping to maintain a safe work environment. Responds to corrective action plans from weekly sanitation inspections. Completes daily cleaning list.

6. Completes required in-service training, job specific training, annual Compliance and HIPAA training, and annual TJC/OSHA training. Also, must complete training and testing using recipes, grilling, knife skills, frying, sauteing, steaming, baking, soup making and roasting knowledge.

7. Participates in department?s performance improvement initiatives. Duties are performed accurately and efficiently. Works as a team player; provides support to other Food and Nutrition Services departments as requested by management. Supports diversity through cultural awareness and special menus. Attends all CPM meetings.

8. Minimizes product waste and controls cost. All equipment and supplies are properly utilized, maintained, and handled properly to avoid waste and/or breakage. Follows recipes, portion control guidelines, and manages food and supplies.

9. Ability to plan work day with regards to time, equipment usage, quantities needed to ensure meals are served on time. Monitors the amount of food needed for the day based on production sheets. Notifies Manager/Team Leader if adjustments are needed.

10. Completes batch cooking logs daily.

11. Prepares food according to departmental policy and procedures using standardized recipes to ensure all items are of a high quality. Maintains leftover log and waste program, evaluating excess prepared food for future use. Completes and follows HACCP documentation and guidelines. Must label, date and put food away in its proper location after each meal.

12. May be asked to complete other responsibilities such as opening or securing the department, issue or count cash drawers and make deposits. May work in an area absence of a manager for a limited amount of time.

SKILLS & QUALIFICATIONS:

Must be fluent in English and able to follow instructions Works under general supervision. Relies on experience and judgment to plan and accomplish assigned tasks and goals Orients, trains, assigns, and checks the work of junior employees Ability to operate various cooking equipment, as well as follow recipes and to adjust according to volume Able to withstand large temperature variances from cooking areas to freezers and coolers Desire to achieve high customer service standards Ability to work weekends and holidays Ability to communicate with a wide variety of people including patients, visitors, hospital staff, and managers Ability to step in any area on the At Your Request Line (deli, saute & grill station and assembly line) Understanding of the hospital diets (ground, chopped and puree diets)

WORK ENVIRONMENT:

May be required to work in all areas of the Food and Nutrition Services departments including kitchen and retail areas Exposure to wet tile floors and dangerous, sharp equipment