MAIN FUNCTION:

Responsible for the single shift supervision of staff assigned to their area of responsibility. Responsibilities include training, written and verbal counseling, and evaluating a minimum of fifteen personnel normally scheduled during their shift. Areas of direct supervision may include the cafeteria, tray assembly, and/or banquet services. Monitors, maintains and records food temperatures per policy and regulatory agencies including DNV.  Follows the HACCP guidelines for food safety assurance in the production and service of food.  Reports to Food Nutrition Manager.

 

DUTIES AND RESPONSIBILITIES:

 

**                    1.         Reviews shift schedules for adequate coverage and insures that coverage is sufficient by contacting personnel as needed to fill positions vacant due to illness, absence, or lateness.

 

**                    2.         Reviews departmental statistics related to areas of direct responsibility and works with Foodservice Manager to implement corrective actions to insure that performance meets standards.

 

**                    3.         Participates in area staff and supervisory meetings to promote full staff participation in resolving problems and improving performance.

 

**                     4.        Provides first line supervision during the actual operation of their area and insures that operations are completed properly and courteously.

 

**                    5.         Is responsible for the overall operation of their area as it relates to day-to-day functions including the compliance with portioning procedures, use of carryovers, staff timekeeping procedures, adherence to sanitation procedures, adherence to storage procedures, etc.

 

**                    6.         Completes required documentation and consistently performs processes related to counseling and evaluating personnel employed in their area of responsibility.

           

**                    7.         Insures adherence to all hospital and departmental policies related to the personnel and the procedures being performed in their area of direct responsibility.

           

**                    8.         Supervises area sanitation to insure that equipment and fixtures are maintained and that health department standards are attained consistently.

 

**                    9.         Responsibility for equipment is significant as expensive equipment is required in all food service areas. 

 

Promotes and fosters the mission and philosophy of the Hospital during performance of job duties and community activities.

 

 

Completes operational responsibilities and tasks such as: assuring pricing margins and portion controls are maintained, coordinating special events and promotions, supervising cash control, requisitioning stock, conducting customer surveys, inspecting food and supplies for quality and reporting for both quality improvement and regulatory requirements, assist with production and organization of meal tickets.

 

12. Keeps accurate accounting and statistical records including but not limited to:

 

a. Meal count tally

b. Nourishment tally and cost records

c. Check invoices against purchase orders

d. Tallies patient menus for production sheets

e.  Cafeteria income records

f. Staff call offs and sick days

g. Overtime

 

Assists with department quality improvement activities.

 

Is responsible for attending all mandatory annual educational programs as required by the position.

 

Employee understands and demonstrates the importance of satisfying the needs of the customer/patient by interacting with him/her in a friendly and caring way, being attentive to the customer’s needs, both psychologically and physically, and by taking the initiative to maintain communication with the customer in order to provide a secure and pleasant experience with the Arnot Health.

 

It is understood that this job description lists typical duties for the classification and is not to be considered inclusive of all duties which may be assigned.

 

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED:

 

Work requires a high school level of knowledge in reading, writing, and mathematics to interpret and communicate job routines and policies and procedures to personnel and to adequately cover the operational needs of their area and other related areas.

           

Requires occasional analytical demands involving basic decisions regarding staffing and supply needs and evaluating personnel performance.

 

Must have the interpersonal skills necessary to deal effectively with staff, other supervisors and managers, nursing personnel, and patients or customers.

 

A normal level of mental/visual application is required to deal with daily operational needs. Frequently, involves high levels of mental acuity when resolving problems which impact schedules required to maintain area-operating standards.

 

 Work is performed under broad management instruction and frequently requires independent judgment.

 

           

SPECIAL REQUIREMENTS:

Willingness to work for best interest of the institution. Ability to work cooperatively with others.      Considerable initiative and judgment involved in planning work to provide food in time to meet meal schedules and in preparing attractive and appetizing foods. Verbal ability required to read and comprehend menus and to issue clear and concise instructions when supervising employees. Numerical ability required in estimating daily food requirements and in calculating amounts to be purchased and/or prepared. Manual dexterity is required to demonstrate easily and skillfully food preparation and cooking techniques. Color discrimination is required for examining cooked and stored foods to determine quality. A sense of responsibility for the control of an extensive program for feeding a large number of people, in an efficient manner, and according to set procedures and stringent sanitation conditions. Trustworthy in safeguarding confidential information. Responsible for supervision and checking of Patient trayline, ensuring all Patients receive a tray that abides by their physician prescribed diet.

 

EDUCATION:                      

High school graduate required.  An Associates Degree in Food Service Management or Special Certification (e.g. C.D.M.- Certified Dietary Manager) in Food Service are strongly preferred.

 

EXPERIENCE:                                

Requires a minimum three to five years of institutional food service setting with at least one year of this being in a supervisory capacity.

 

CARDIOPULMONARY RESUSCITATION (CPR) REQUIREMENTS:

No CPR required.

                        

WORK ENVIRONMENT: 

Works in a variety of areas involving frequent discomfort resulting from high humidity, high temperatures, high noise levels, and wet floors.  Requires continuous periods of walking and standing throughout the day to adequately supervise an area of varied functions.

 

PHYSICAL DEMANDS:    

Involves moderate physical effort such as lifting materials, setting up stations, and assisting with sanitation processes.

 

EXPOSURE CATEGORY:

Category III. Tasks that involve no exposure to blood, body fluids, or tissues.  And Category I tasks are not a condition of employment.

 

** A.D.A Essential Functions