Supervisor food service

EDUCATION/EXPERIENCE: High school diploma or GED equivalent with four years' experience in a food service environment, which involved the production of food. LICENSURE, CERTIFICATION, and/or REGISTRATION: ServSafe Certification. 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. Batch cooking logs must be completed daily. 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. 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. 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 workday about time, equipment usage, and 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. 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. 11. Assumes role of Team Leader in their absence by maintaining work area in an orderly and sanitary manner according to policy; compliance with departmental and/or brand standards. Ensures all required HACCP and required brand documentation is completed accurately. 12. Assists the Department Manager and/or Team Leader with leadership within the department. Assists in managing budget responsibility, as well as keeping overtime to a minimum. Is an active participant in the Culinary Planning meetings. Participates in a minimum of two Food Safety Audits per year. SKILLS/QUALIFICATIONS: Literate 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 level employees. Ability to operate various cooking equipment, as well as follow recipes and to adjust according to volume Ability to withstand large temperature variances from cooking areas to freezers and coolers Ability to adjust to the needs of the department Desire to achieve high customer service standards Ability to communicate with a wide variety of people including patients, visitors, employees, nursing staff, managers, and hospital staff 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: Ability to work weekends and holidays May be required to work in all areas of the Food and Nutrition Services departments including but not limited to kitchen and retail areas Exposure to wet tile floors and dangerous, sharp equipment PHYSICAL REQUIREMENTS: 0% 35% 65% to to to 35% 65% 100% N/A Activity X Standing X Walking X Sitting X Bending X Reaching with arms X Finger and hand dexterity X Talking X Hearing X Seeing Lifting, carrying, pushing and or pulling: X 20 lbs. maximum X 50 lbs. maximum X 100 lbs. maximum