Supervisor Food Service

Performs supervisory functions for patient and/or production areas. Functions as a member of themanagement group to implement and ensure standards are being met within the Nutritional ServicesDepartment.

Talent Pool: Environmental & Nutritional Services

Responsibilities

Assign, supervise, and directs nutrition service employees: Implements disciplinary actions when needed per established polies and procedures. Assist/Completes all performance appraisals per policy for assigned nutritional service employees Daily ?Weekend Cleaning Assignment Position Sheets: Responsible for reviewing, inspecting and monitoring the completion of daily cleaning assignment sheets. Responsible for organizing, monitoring and inspection and Leads may be requested to assist PSM on providing reports via SRC reporting. Holding Employees Accountable to FNS Uniform & Personal Hygiene Policy. Supports Weekly Huddles and Monthly Department Meetings to show unity with staff. Upon Request would create the daily position rooster sheet for schedule completion of cleaning assignment sheets. Enforces policies procedures for facility and department Department Training: Train all new staff on department standards. Ongoing training of all department staff. Assist/Completes all performance appraisals per policy for assigned nutritional service employees. Making sure that all food is presentable. Attends assigned in-services and other continuing education courses Food Inspection: Responsible for daily monitoring ?inspecting ALL walk-in coolers, freezers, reach-ins for proper labeling, dating and storage. Assists with organizing ALL walk-in coolers, freezers, reach-in coolers to ensure a safe and streamline area. ?Ready?s Staff: upon internal and external inspections of department. May assist with weekly and monthly Food Safety Audits Ensure timely and efficient meal service to all service areas: Follow Opening/Closing Checklist. Making sure that all documentation is in place. Making sure all areas are staffed accordingly. Making sure that all food is presentable HACCP Control Monitoring: Responsible for reviewing, inspection, monitoring and enforcing standards on ALL HACCP daily log sheets Time and Temperature Danger Zone: Responsible for assigning reviewing, inspection, monitoring, and enforcing standards on daily temperature log for Cold Production AYR Station, Middle AYR Entree Station, Grill AYR Station, Grill Retail Station, Entree Retail Station, Retail Salad Bar

Qualifications

EDUCATION:High School Diploma or equivalent, Required EXPERIENCE:3 years Food Service Supervisory experience, Preferred LICENSURE/CERTIFICATION/REGISTRY/LISTING:REQUIREDIf not already certified, ServeSafe certification required within one year from date of hire. Must be renewed every 5 years.PREFERREDServeSafe certification preferred.

Full Time (40 hours/week)