Supervisor Food Services F

Job Summary

Performs a variety of tasks in the operation, leading and instructing the Food and Nutrition staff engaged in serving patient/retail meals. Supports and incorporates the Frederick Health (FH) mission, vision, core values, and customer service philosophy, adhering to the FH Compliance Program, including regulatory requirements and FH Standards of Behavior.

Example Of Essential Functions

• Supervises hourly staff and at times will serve as the Manager on Duty for the Department.
• Able to cover and perform all tasks and work flows for the associate positions in respective area.
• Maintains Taste and Temperature log, and Pre-Service checklist for all meals.
• Performs routine edits for payroll and may assist manager with schedules in API.
• Works with manager to complete regular audits pertaining to quality, and temperature.
• Helps maintain the required HACCP logs.
• Communicates effectively and maintains relationships with Nursing Managers and staff on each unit. Solicits feedback and is approachable for retail customers.
• Completes various duties as assigned.
• Able to manage patient/customer complaints and concerns and bring to resolution prior to their discharge.

Required Knowledge, Skills And Abilities

• Possess the ability to supervise and secure the cooperation of workers.
• Demonstrate initiative and judgment in assigning tasks, delegating responsibility, resolving operational problems, and adjusting patient grievances.
• Knowledge of safe food handling preparation procedures required. ServSafe certification preferred.
• Attention to detail, with the ability to produce accurate work when frequently interrupted.
• Demonstrated organization skills.
• Strong time management skills with the ability to prioritize and manage multiple tasks.
• Excellent verbal and written communication skills in order to effectively interact with employees, managers, patients and family members of a diverse population base.

Required Education, Training, And Experience

• High School Diploma or equivalent required.
• Proficiency in the use of computer software including: Microsoft Word, Excel, Outlook Email, API, Meditech and Computrition.
• A minimum of two years of hands-on experience preferred in a healthcare food service environment with specific involvement working with menus, modified diets, and allergies. Demonstrate understanding by altering patient menus accordingly.
• Patient Contact: Must demonstrate and maintain current knowledge and skills in providing appropriate care/contact for patients in the following age groups: Neonate (0 thru 30 days), Infant (31 thru 12 months), Child (13 months thru 12 years), Adolescent (13 years thru 17 years), Adult (18 years thru 65 years), Geriatric (66+ years).

Physical Demands

• While it’s not a routine part of the daily activities, at times you may be expected to do Heavy Work – Lifting up to 100 pounds on an infrequent basis (less than one lift every three minutes) and/or carrying up to 50 pounds while walking, pushing or pulling up to 115 pounds infrequently.
• Ergonomic Risk Factors: Repetition, Forceful Exertion, Awkward Posture, Contact Stress.

Reporting Relationship

Reports to Manager in respective area. Receives oversight and direction from the Director of Food and Nutrition and clinical team. Supervises hourly staff and at times will serve as the Manager on Duty for the Department.

Salary Range

$20.25 min - $27.91 max