Description
Summary of Position:
The Food Service Supervisor provides supervision to Food Service staff and ensures safe staffing levels meet the needs of operations. The Food Service Supervisor coordinates food service activities, ensuring safety of patients and staff and ensures regulatory compliance. The Food Service Supervisor is responsible for the daily operation of the kitchen production area and the Barton Cafe Restaurant on their assigned shift.
Qualifications
Education:
● High school diploma or GED required
● Culinary Arts or Restaurant Management certificate preferred
Experience:
● Minimum of three years' experience in the food service industry
● Previous supervisory experience preferred
● Previous experience in hospital or long-term care food service preferred
● Sufficient computer skills as are required to complete an online application and the pre-employment/annual Net Learning requirements
● In compliance with patient safety standards, must be able to effectively communicate in English; Bilingual abilities preferred
Knowledge/Skills/Abilities:
● Observes all policies, procedures, laws and regulations as established by Barton HealthCare System, State and Federal law and/or other governing authority(ies)
● Keeps updated on all changes to hospital policies and procedures
● In compliance with HIPAA, respects and protects the confidentiality of all protected health information
● Maintains, respects and protects the confidentiality of proprietary information and competitive intelligence
● Obtains, maintains and provides documentation of completion on all required certifications and licensure prior to expiration.
● Operates within the confines of his/her scope of practice as determined by the knowledge, skills and ability obtained through job-related education and training and as approved by all governing, regulatory and, where appropriate, licensing authorities.
Certifications/Licensure:
● Current California Food Safety Certification prior to hire or must obtain within 6 months of hire
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
● While performing the duties of this job, the employee is frequently required to walk, stand, sit, and talk or hear.
● The employee is occasionally required to use hands to finger, handle, feel or operate objects, tools, or controls; and reach with hands and arms.
● The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl.
● Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus.
● The employee must occasionally lift and/or move up to 25 pounds.
Working Conditions
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
● Normal office environment. The noise level in the work environment is usually quiet to moderate while in the office.
● Normal kitchen environment. The work environment includes the operation of kitchen equipment not limited to a dish washing machine, hot food holding units, and a variety of cooking equipment.
● Rounds on the Skilled Nursing and Acute Care units as needed to monitor quality of service provided.
● Occasional travel to various health system locations.
Essential Functions
1. Provides consistently exceptional care at all times.
2. Provides supportive and compassionate leadership to staff. Responds to staff requests in a timely manner. Ensures accurate and timely communication. Is supportive of staff when dealing with conflicts. Approach is professional.
3. Coordinates and supervises food service activities:
a. Models professional communication with other disciplines and departments.
b. Acts as professional liaison with other departments and hospital leadership
c. Supervises money-handling activities for Café.
4. Adapts schedule when necessary and ensures staffing levels are safe and meet the needs of the hospital.
5. Effectively coordinates scheduled daily care activities. Is self-motivated. Able to safely and effectively set priorities.
6. Ensures the competency of all staff:
a. Ensures staff is oriented to the department and performance meets expectations
b. Monitors preceptor training
c. Staff performance is accurately evaluated. Provides accurate performance information to the Director of Food Services.
d. Follows through with employee development plan when opportunity for improvement is identified
e. Promotes staff development
7. Purchasing
a. Purchases food in correct amounts to ensure adequate resources are available to meet the demands of the patient menu system & café menu with minimal substitution.
b. Makes revisions to meet the needs of changing census
8. Has extensive knowledge of all regulatory standards that apply to all departmental activities.
a. Ensures ongoing departmental compliance
b. Conducts food satisfaction surveys
c. Reports findings of food satisfaction surveys to the Director.
d. Assists the Director of Food Services in performing in-house Health Inspections
9. Responds to food service complaints in a timely manner. Investigates and reports findings and takes corrective action if necessary.
10. Coordinates in-house catering services which include purchasing, preparation, set-up, and clean up.
11. Implements policies and procedures. Contributes to the development and revision of departmental policies and procedures.
12. Audits food cashier deposits, processes change requests, and completes bank deposits.
13. Inventories and maintains emergency food supply.
14. Processes payroll correction sheets.
15. Inventories and maintain food service department vending machines.
16. Adheres to break schedule and complimentary meal policy by paying for all other food and beverages.
17. Coordinates and supervises the daily activities of the Barton coffee cart and its staff.
18. Purchases food, beverage, and paper goods in the correct amounts to ensure adequate resources are available for the coffee cart to function properly
19. Understands the duties of the coffee cart staff to ensure backup coverage for opening, closing and meal breaks.
20. Responds to the needs of the department by performing other duties, as necessary.
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