Supervisor food service

Department 11950 Lexington Medical Center - Food and Nutrition: Kitchen Status Full time Benefits Eligible Yes Hours Per Week 40 Schedule Details/Additional Information variable Pay Range $24.10 - $36.15 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 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 Our Commitment To You Advocate Health offers a comprehensive suite of Total Rewards: benefits and well-being programs, competitive compensation, generous retirement offerings, programs that invest in your career development and so much more – so you can live fully at and away from work, including: Compensation Base compensation listed within the listed pay range based on factors such as qualifications, skills, relevant experience, and/or training Premium pay such as shift, on call, and more based on a teammate's job Incentive pay for select positions Opportunity for annual increases based on performance Benefits And More Paid Time Off programs Health and welfare benefits such as medical, dental, vision, life, and Short- and Long-Term Disability Flexible Spending Accounts for eligible health care and dependent care expenses Family benefits such as adoption assistance and paid parental leave Defined contribution retirement plans with employer match and other financial wellness programs Educational Assistance Program Note: Eligibility for programs listed above may depend on your FTE or status (e.g., full-time, part-time, per diem, temporary, etc.); please ask a Recruiter for more information during an interview. About Advocate Health Advocate Health is the third-largest nonprofit, integrated health system in the United States, created from the combination of Advocate Aurora Health and Atrium Health. Providing care under the names Advocate Health Care in Illinois; Atrium Health in the Carolinas, Georgia and Alabama; and Aurora Health Care in Wisconsin, Advocate Health is a national leader in clinical innovation, health outcomes, consumer experience and value-based care. Headquartered in Charlotte, North Carolina, Advocate Health services nearly 6 million patients and is engaged in hundreds of clinical trials and research studies, with Wake Forest University School of Medicine serving as the academic core of the enterprise. It is nationally recognized for its expertise in cardiology, neurosciences, oncology, pediatrics and rehabilitation, as well as organ transplants, burn treatments and specialized musculoskeletal programs. Advocate Health employs 155,000 teammates across 69 hospitals and over 1,000 care locations, and offers one of the nation’s largest graduate medical education programs with over 2,000 residents and fellows across more than 200 programs. Committed to providing equitable care for all, Advocate Health provides more than $6 billion in annual community benefits. Provides the highest quality of service to customers at all times. Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Prepares food by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, read menus, estimates food requirements, check production, and keeps records to plan accurate production requirements and requisition supplies and equipment. Serves as a specialty cook preparing specialty food according to recipe and specific methods applicable to type of cookery. Selects recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets. May clean and sanitize workstations and equipment and must follow all Sodexo, client and regulatory rules and procedures. #J-18808-Ljbffr