Supervisor Food Services

Education/Experience

High school diploma or GED equivalent with five years' experience in a food service environment involving the production of food.

Licensure, Certification, and/or Registration

ServSafe certification required.

Essential Functions

• 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.
• Contributes to overall positive patient and customer satisfaction striving to meet the highest service and quality standards.
• 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.
• 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.
• 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.
• Completes daily cleaning list.
• 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.
• 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.
• Attends all CPM meetings.
• 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.
• Ability to plan work day with regards to time, equipment usage, 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.
• Completes batch cooking logs daily.
• 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.
• Must label, date and put food away in its proper location after each meal.
• May be asked to complete other responsibilities such as opening or securing the department, issue or count cash drawers and make deposits.
• May work in an area absence of a manager for a limited amount of time.

Skills & Qualifications

• Must be fluent 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 employees
• Ability to operate various cooking equipment, as well as follow recipes and to adjust according to volume
• Able to withstand large temperature variances from cooking areas to freezers and coolers
• Desire to achieve high customer service standards
• Ability to work weekends and holidays
• Ability to communicate with a wide variety of people including patients, visitors, hospital staff, and managers
• 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

• May be required to work in all areas of the Food and Nutrition Services departments including kitchen and retail areas
• Exposure to wet tile floors and dangerous, sharp equipment