Supervisor Dietary SCH SJC

Responsibilities

• Promote, monitor and maintain a positive service culture.
• Coincide, direct, supervise department activities to include food preparation, production, assembly, service and distribution for patients/residents, associates, visitors and others (including guests or catered events).
• Ensure adherence to standardized recipes, menus and safe handling practices.
• Organize cleaning and sanitizing of work areas, equipment, and small wares.
• Participate in hiring and progressive disciplinary action up to and including discharge.
• Is fluent in use of department and facility technology related to operations management, clinical nutrition, staffing and cash accounting.
• Oversees department cash handling functions.
• Provides input to department leadership regarding departmental operations.
• Aid in obtaining operational goals, including but not limited to; food and menu costing, menu planning, staff training and evaluation, purchasing and budgeting.

Requirements

• High School graduate
• A.A.S degree in Food Service Management or related field required
• In lieu of degree, equivalent training obtained through work experience will be acceptable
• HACCP/Serf - Safe certification preferred
• One-year Healthcare and/or Commercial Supervisory Food Service experience preferred
• Experience in food service

Knowledge, Skills, Abilities

• Ability to read, write and follow oral and written instructions
• Demonstrates the ability to clearly communicate through written & verbal means
• Demonstrates computer and math skills
• Ability to effectively interact with a diverse work group
• Able to manage multiple tasks and job responsibility
• Able to meet specific time frames and demonstrates problem-solving skills

Working Conditions

• Exposed to hazards from electrical/mechanical equipment
• Exposed to housekeeping/cleaning agents. Chemicals
• Subject to flammable, explosive gases cuts and burns
• Subject to varying and unpredictable situations
• Exposed to hazards of steam and heat and varying degrees of kitchen elements
• Standing and walking most of the day
• Subject to man interruptions