Food Services Supervisor

Responsibilities

• Manages all daily operations of the department and the food program(s).
• Coordinates food preparation for patient tray assembly and delivery, and manages the distribution of food and supplies to ancillary areas.
• Directs and coordinates the development of menus to ensure quality therapeutic appropriateness and adequate cost to value ratios.
• Develops menu cycles for retail operations and modifies menu choices to meet requirements.
• Prepares instructional material for training and development of staff and conducts in-service education.
• Orients and trains employees in responsibilities such as food preparation, pre-serving/serving activities, recipe standardization, cashiering, infection control, fire safety, and cleanup activities consistent with Hazard Analysis and Critical Control Point (HACCP) Guidelines.
• Initiates and maintains the department's outside vendor contracts, which includes evaluating pricing terms, arranging quantity discounts, negotiating contracts, soliciting bids, maintaining adherence to product quality standards, and contractual compliance.
• Generates statistical reports, analyzes data and tracks trends.
• Analyzes outcomes and develops action plans for improvement of the department.
• Identifies participants, performance indicators, data collection tools and evaluation methods to ensure timely corrective action plans in areas deviating from established standards.
• Develops and implements departmental policies and procedures, which may include: tray-line, production, diet office, retail operations, procurement, portion and temperature control, Mobile Meal Program, etc.
• Maintains the food service safety programs.
• Conducts regular safety inspections and accurately documents and investigates accidents.
• Establishes quality standards for customer satisfaction and develops and implements corrective action plans based on