Culinary Supv

General Summary of Position Under the direct supervision of the Director of Food and Nutrition Services and advisory supervision of the Clinical Dieticians the operations supervisor supervises and coordinates daily activities of the Food and Nutrition Services employees preparing and delivering food for hospital patients staff and visitors following set policies and procedures and regulatory agency standards. Directs and supervises the preparing and serving of food.

Must be able to make decisions in the absence of the Director and solve problems. Provides orientation in service and OJT education to all Food and Nutrition Services personnel. Functions as a member of the Food and Nutrition Services Department management team.

• Schedules assigns and supervises the activities of the dietary aides in serving meal to the patients including tray line set up tray line operation quality of food tray service and accuracy VIP service meals delivery and dish room. Checks and supervises tray delivery on each floor. Supervises dish room to ensure proper techniques and all established policies and procedures are used.
• Required to work rotating shifts holidays and weekends. Inspects trays prior to leaving the kitchen for attractiveness accuracy palatability and temperature of food. Places next day's menu on breakfast trays. Serves as the check on the tray line. Responsible for monitoring tray line temperatures. Temperatures are taken and recorded for each meal prior to beginning of tray line as stated in policy.
• Check patient census prior to each meal and make proper adjustments in the number of trays delivered to the floors. Assure tally sheets are completed for each mean in a timely manner. Directly supervises the cooks and all food production personnel. Observes methods of food preparation cooking and sizes of portions to ensure food is prepared in the prescribed manner. Prepares employees' schedules and supervises the assignments of duties and responsibilities.
• Directly responsible for the sanitation compliance of the department and for keeping up to date the required documentation: temperature records (walk-ins freezers) tray line food temperatures completed sanitation records production sheets MSDS etc. Understands follows and enforces all the departmental policies and procedures. Responsible to maintain and improve standards of sanitation safety and security. Monitors food service for conformance with quality standards.
  
  Monitors employees for clean and proper uniforms and adherence to the department standards guidelines and dress code.
• Schedules and conducts orientation and in-services educational programs for food service personnel. Develops job specifications job descriptions and work schedules. Maintains a routine personnel evaluation program. Maintains time and attendance logs of staff per policy and enforces time and attendance policy with staff. Enforces dress code and departmental policies and procedures. Responsible for cash handling deposits register etc.
• Prepares late trays as required or may assign someone to the task. Responsible for the tray quality assurance monitor. Maintains late tray log up to date. Performs any or all duties in the kitchen tray line cafeteria pot and pan areas and dish room as required by staffing needs and/or problems. Maintains good knowledge of dietary office. Assist in the implementation of already established cost control procedures and with new programs as well.
  
  Makes good use of employee's time by seeking out work that needs to be done. Receives stocks and issues supplies needed for the day according to set policies and procedures.
• Maintains storeroom walk-in refrigerator and hot holding units clean and organized. Supervises general operation of the kitchen and in the absence of the Executive Chef and Cafeteria supervisor supervises the cafeteria operation as well as cafeteria employees. Recommends disciplinary actions and separations according to established procedures.
• Assigns cleaning duties inspects department for cleanliness and sanitation and takes corrective action when sanitation standards are not in compliance. Ensures that repairs of malfunctioning equipment are reported to Plant Operations for repairs. Directly responsible for orientation and training of newly hired staff. Maintains performance evaluations up to date. Maintains late tray logs according to already set guidelines. Maintains adherence to tray line times to ensure…