SUPV-KITCHEN | DIETARY

Responsibilities

• Supervises patient tray line activities to ensure proper setup and timely delivery of patient food trays and carts.
• Maintains oversight of food preparation across all areas (Salad makers, Cooks, Bakers) ensuring adherence to proper food handling techniques.
• Reviews daily patient census statistics to adjust food production needs accordingly.
• Safeguards cafeteria stock levels as needed.
• Updates and adheres to sanitation schedules and logs according to hospital, infection control, and departmental policies.
• Schedules cafeteria personnel and conducts daily assessments to ensure adequate staffing.
• Monitors cafeteria line activities to ensure proper setup and checks for accuracy, product quality, and temperature of cafeteria line products.
• Sets up cash drawers for cafeteria cashiers and completes cash sale reports and counts petty cash funds according to hospital and departmental policy.
• Enforces personnel policies and takes appropriate action when necessary.
• Closes the entire department in accordance with hospital policies and procedures at the end of the day.

Requirements

• High school diploma or GED required.
• Two years food service experience required; previous supervisory experience in food services preferred.
• Certified Food Handler Card within 21 days of employment.
• ServSafe Certification is strongly preferred.