Supervisor Nutritional Services

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This position ensures that safety, sanitation and customer service and behavior standards are maintained in the department.

MINIMUM QUALIFICATIONS :

EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. High School Diploma or equivalent.
2. Current Fo od Handlers card as required by County Health Department issued by ONE of the following:

State Food Safety .com Servsafe /National Restaurant Association Local County Health Department
3. State criminal background check and Federal (if applicable), as required for regulated areas

EXPERIENCE:

1. Two (2) years high volume food service job experience with one (1) year as supervisor.

To be completed as established by department: (Administered at Department level)1. Person in Charge issued by local County Health department
2. Manager Food Safety Certification
3. Board of Health Managers Training.

PREFERRED QUALIFICATIONS :

EDUCATION, CERTIFICATION, AND/OR LICENSURE:1 . County Person
-in-Charge (PIC) training
2. Certified Food Manager (CFM) Certification through Serv Safe .

EXPERIENCE:

1. Two (2) years of high-volume food service supervisory experience in a healthcare setting.

CORE

DUTIES AND RESPONSIBILITIES:

The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

General Supervisor

Duties and Responsibilities:

1. Participates in personnel management duties under the direction a manager including employee disciplines, schedules, approving days off, schedule changes according to department policy, HR policies and adherence to the CBA (if applicable).2. Ensures documentation of temperature and taste empowering staff to act on unacceptable food products.
3. Routinely updates menus based on customer satisfaction feedback, sales volumes and or seasonal pricing in consultation and approval from Dietitians.
4. Collaborates with Managers and Dietitians on menu/special diets and ensures the utilization of standardized recipes
5. Maintains staff adherence to all policies and procedures including uniform standards.
6. Ensures that dish machine temperatures are taken for each meal and all areas are clean and ready for next shift.
7. Ensures all equipment is safe, maintained and functional. Ensures all equipment not functional is reported to facilities engineering and tagged out properly.
8. Maintains sanitation by assigning routine cleaning to staff. Conducts sanitation inspections ensuring HACCP requirements are met and follows through with corrective action as needed.
9. Monitor coolers to prevent food waste (out of date), work with staff and management to adapt menus
10. Reviews staffing and volumes, adjusts as needed within the CBA (if applicable) to ensure timely service and cost effective operations.
11. Consistently monitors customer service and coaches team members to improve customer experience.
12. Collaborates with department management regarding product change recommendations – cost savings, contract changes, etc. Maintains Premier CMA % for maximum rebates.
13. Supervises the receiving, inspection and storage of food stuffs, ensuring all products meet quality and safety standards including properly rotating stock utilizing FIFO, par levels, special event orders and patient menu daily needs.
14. Provides input to managers regarding performance reviews for employees.
15. Cover call-offs as needed, following…