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Patient Food Services Supervisor

Job in Boston - Suffolk County - MA Massachusetts - USA , 02298
Company: Massachusetts General Hospital(MGH)
Contract position
Listed on 2021-08-23
Job specializations:
  • Healthcare
  • Government
Job Description & How to Apply Below
Position: Patient Food Services Supervisor- Weekends Only!

GENERAL SUMMARY/ OVERVIEW STATEMENT:


This position reports in a line capacity to the Patient Food Service Manager. Responsibilities encompass the day-to-day management of a food service unit inclusive of supervision of personnel; control of quality, and accuracy of food trays; maintenance of cost effective controls; assurance of work performance standards, sanitation and personal hygiene practices and procedures are adhered; daily interaction with Nursing; Maintenance of required records and preparation of various reports.


PRINCIPAL DUTIES AND RESPONSIBILITIES:


· Responsible for direct supervision of assigned Nutrition Service Coordinators and direct interaction with Nursing on assigned units.


· Check quality of food, assess food trays for attractiveness, adherence to menu orders, established serving procedures, as well as correct food temperatures.


· Ensure food tray services meet established meal service deadline and in this process make decisions relative to reassignment of tasks to accomplish meal service in the most efficient manner.


· Check to be sure nutritional supplements are added to trays and between meal nourishments have been passed.


· Check to be sure assigned units have meal selections entered for each patient as appropriate.


· Assess unit's supply inventory, supervise ordering as needed to ensure efficient operation of the pantry kitchens and their computer network; maintain an awareness of supply costs and recommend cost reduction programs, and utilize cost effective management to assist in monitoring the stated budget which includes labor, material and income resources.


· Appraise performance, counsel, train, orient and discipline Nutrition Service Coordinators assigned to unit. Effectively recommend promotion, transfer and termination. Maintain various personnel documents, record and files. Check employees in as they arrive at work, take sick calls and make a plan to cover shortages.


· Problem solve in the absence of a manager on duty with respect to staffing issues, problems with service as notified by Nursing, issues with menu items as reported by the trayline supervisor.


· Participate in on-going process improvement with regards to operations, work performance standards, sanitation procedures, and personal hygiene requirements in order to ensure consistency with institution's and local state and federal regulations and food handling principles. Conduct inspection audits of tray preparation and delivery procedures, equipment and storage facilities. Oversee the appearance and personal habits of the staff to detect deviations and/or violations of current health regulations. Take corrective action to insure quality control within the limits of stated requirements.


· Provide instruction to dietetic students during their learning experience; participates in evaluating their performance. May participate with in-service education session to support personnel (i.e. instruct, assist in session preparation).


· Attend meetings and participate on various committees within the department, schedule personnel meetings to communicate changes, modifications, announcements or other matters pertinent to the policies, practice and procedures of both the department and institution.


· Perform assigned special project within scope of administrative, technical food service care and delivery.


· Facilitates customer service with patients, families, and staff. Responds to diverse questions from patients, clients, hospital personnel and other relating to food service personnel, production, policies, practice or procedures. Proactively ensures customer satisfaction by identifying target patient groups who are at risk due to length of stay, complicated diet order, etc., and work closely with patient, family, and staff to meet their needs.


· Demonstrates the knowledge and skills necessary to provide care appropriate to the age of the patients served in the department. . Provides care needed as described in department's policies and procedures.


· Responsible to minimize waste of food, equipment, and human resources.


Qualifications:


SKILLS & COMPETENCIES REQUIRED:


  • Ability to read, write, and speak English.


· Able to work varied shifts, including evenings, weekends and holidays


· Must perform basic math.


· Ability to reset priorities if equipment and/or staffing issues develop.


· Proven ability in customer service skills, team building skills, food safety and sanitation.


· Competent in interacting with customers including projecting a positive image for hospital, handling diversity and managing problems .


· Knowledge of Computer Systems.


· Passes competencies annually that demonstrate mastery of the current software.


· Demonstrates understanding of service requirements that differ between specific units.


· Demonstrates understanding of required protective gear and infection control procedures.


· Demonstrates an understanding of emergency protocols


· Effective interpersonal and communication skills.


· Ability to give directions and manage resources.


· Ability to understand and follow procedures.


· Flexibility to change tasks frequently.


· Ability to use judgment and solve problems.


· Ability to make sound decisions under time restraints.


· Ability to follow directions assigned by the Senior Manager of Technology Systems and Manager of Patient Menu and Data Systems


-


LICENSES, CERTIFICATIONS, and/or REGISTRATIONS:


Certifications:


Required:

  • Serv Safe Certified



EDUCATION:


High School Diploma required


EXPERIENCE: Indicate the required and preferred (optional) amount and type of experience.


Required: 1-2 years of prior experience in a patient food service setting or other relevant experience.


· Preferred: 1 year prior Supervisory / Food Service experience


SUPERVISORY RESPONSIBILITY (authority to hire, promote, or terminate):


· Direct: Responsible for 15 - 20 Nutrition Service Coordinators (NSC)


WORKING CONDITIONS:


· Work in an Institutional Kitchen. Must be able to stand for long periods of time (up to 100% of work day)


· Able to lift heavy loads and push carts up to a maximum of 50 lbs (40% of time).


· May work in a hot and noisy environment, small, busy units.


· Environment may be busy and hectic with frequent interruptions


· Protective covering required when using cleaning supplies. Incorrect use/training of employees could result in physical harm to the employees and/or others.


· Able to work in environment where temperature may fluctuate widely.


· May work on inpatient unit with exposure to various degrees of specialized medical, surgical and ICU services.


· May work on patient tray assembly line where there is moving equipment, refrigeration and continuous employee movement.


The information contained in this document is intended to describe the general contents and requirements of work being performed by people assigned to this classification. It is not intended to be construed as an exhaustive statement of all duties, responsibilities or skills of individuals so classified.
Position Requirements
Less than 1 Year work experience
 
 
 
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