Supvr, Food & Nutrition Svcs

Responsibilities

• Interviews, hires, orients and coordinates training of new employees.
• Plays a role in planning work schedules and ensuring adequate daily staffing for areas of responsibility.
• Handles time reporting and associated record keeping.
• Recognizes employees and evaluates their performance.
• Performs disciplinary actions and discharges subordinates when necessary.
• Attends employee grievances and NYS unemployment hearings as requested.
• Serves as a supervisor for various areas of the operation, ensuring sanitation requirements, quality standards, and department goals are met:
• Food inventorying, ordering, receiving, storage and distribution
• Hot and cold food production
• Ingredient control
• Diet office
• Patient tray assemble and delivery
• Patient snack and unit food stock assembly and delivery
• Kitchen sanitation
• Forecasts and orders food and supplies from external purveyors for patient and cafeteria menus, using both manual and computer systems.
• Ensures adequate food supplies are received or appropriate alternate arrangements are made in a timely manner to meet the needs of respective customers, while controlling food waste.
• Collects quality control and quality assurance data to meet requirements of New York State Department of Health, JCAHO and departmental standards, including food scale reliability, recipe yields and taste, food and equipment temperature maintenance, accuracy of tray/supply assembly, appropriateness of portion sizes and timeliness of patient food delivery.
• Coordinates maintenance of food service equipment in the main kitchen and on patient units.
• Conducts routine operational meetings with employees. Schedules employees for and conducts and attends in-service programs, as appropriate.
• Conducts monthly classes for USA’s regarding food service aspect of the job.
• Handles patient food-service related problems that are not resolved by the standard procedures or timeliness. Uses available resources to advise patient units of charges to trays corresponding to changed patient diets.
• Maintains security of food products and hospital property by limiting traffic through the main kitchen to authorized staff, locking doors and storage areas according to schedules, etc.
• Makes recommendations for annual capital budget process.
• Assists in guiding dietetic students according to defined learning objectives.

Requirements

• A high school diploma or equivalent and 2 years in a supervisory capacity in Food Service or a related field are required, or an equivalent combination of education and experience.