Supervisor Culinary Assistant

About the role

Kindred Hospital Rancho is a 55-bed long-term acute care hospital offering the same in-depth care you would receive in a traditional hospital, but for an extended recovery period. We partner with your physician and offer 24-hour clinical care seven days a week so you can start your journey to wellness. For those who need special care, we offer an eight-bed ICU and three negative pressure rooms. We are located near downtown Rancho Cucamonga just off of Foothill Boulevard with close proximity to many shops and restaurants.

Responsible for supervising the operations in the Nutrition & Culinary Services department in accordance with applicable federal, state, and local guidelines and regulations, company policies and procedures, and in coordination with the Registered Dietitian / Culinary Services Manager / Nutrition & Culinary Services Director, to ensure that quality food service and nutrition care is provided to the patients, employees, and guests.

Responsibilities

• Supervises the department by company policies, procedures, standards, and applicable federal, state, and local regulations.
• Under the direction of the Culinary Services Manager or Nutrition & Culinary Services Director.
• Provides daily management of department budget through operational expense management and labor management.
• Manages the department’s financials by maintaining records of department expenditures, daily meal counts.
• Develops department schedule to ensure adequate staff to provide services, but within budgeted FTEs.
• Schedules and/or conducts monthly in-services for culinary staff.
• Inspects arriving shipments of food and supply; signs invoices/receipts of shipment.
• Manages the stocking and inventory of current food and supplies following proper storage and labeling procedures.
• Assists in performing monthly end-of-the-month physical inventories.
• Participates in the hospital’s Performance Improvement program by conducting audits, spot checking logs frequently for accuracy of data and conducts kitchen safety/sanitation audits.
• Menu Management: Under the direction of the Culinary Services Manager supervises diet clerk or designated employee in the menu management process (preparing menus for distribution to patients, checking electronic medical record prior to each meal for diet order changes, room changes, new admits and discharges, updating patient cardex, printing tray tickets, inputting patient menu selections, etc).
• Provides production sheets and standardized recipes to staff to ensure proper food preparation.
• Ensures all patient snack orders are checked against the diet order and provides a production sheet for snack preparation; ensures all snacks are labeled properly and distributed to patients timely.
• Communicates patients’ concerns or dissatisfactions with diet to the Dietitian for further follow up and education as needed.
• Flow of Food Management: Under the direction of the Culinary Services Manager or Nutrition & Culinary Services Director, supervises food preparation and service by using production sheets and planned menus for patients, cafeteria, and catering; cook huddles as needed.
• Supervises food preparation to ensure preservation of nutrient content, quality, flavor, and appearance per state and federal regulations.
• Monitors food temperatures (internal cooking, holding for each meal) to ensure food safety.
• Supervises staff to ensure food is prepared in accordance to all food safety