What are the responsibilities and job description for the FOOD SERVICE SUPERVISOR - FOOD & NUTRITION AOMC position at Arnot Health?
Job Description
MAIN FUNCTION :
Responsible for the single shift supervision of staff assigned to their area of responsibility. Responsibilities include training, written and verbal counseling, and evaluating a minimum of fifteen personnel normally scheduled during their shift. Areas of direct supervision may include the cafeteria, tray assembly, and / or banquet services. Monitors, maintains and records food temperatures per policy and regulatory agencies including DNV. Follows the HACCP guidelines for food safety assurance in the production and service of food. Reports to Food Nutrition Manager.
DUTIES AND RESPONSIBILITIES :
- 1. Reviews shift schedules for adequate coverage and insures that coverage is sufficient by contacting personnel as needed to fill positions vacant due to illness, absence, or lateness.
- 2. Reviews departmental statistics related to areas of direct responsibility and works with Foodservice Manager to implement corrective actions to insure that performance meets standards.
- 3. Participates in area staff and supervisory meetings to promote full staff participation in resolving problems and improving performance.
- 4. Provides first line supervision during the actual operation of their area and insures that operations are completed properly and courteously.
- 5. Is responsible for the overall operation of their area as it relates to day-to-day functions including the compliance with portioning procedures, use of carryovers, staff timekeeping procedures, adherence to sanitation procedures, adherence to storage procedures, etc.
- 6. Completes required documentation and consistently performs processes related to counseling and evaluating personnel employed in their area of responsibility.
- 7. Insures adherence to all hospital and departmental policies related to the personnel and the procedures being performed in their area of direct responsibility.
- 8. Supervises area sanitation to insure that equipment and fixtures are maintained and that health department standards are attained consistently.
- 9. Responsibility for equipment is significant as expensive equipment is required in all food service areas.
- Promotes and fosters the mission and philosophy of the Hospital during performance of job duties and community activities.
- Completes operational responsibilities and tasks such as : assuring pricing margins and portion controls are maintained, coordinating special events and promotions, supervising cash control, requisitioning stock, conducting customer surveys, inspecting food and supplies for quality and reporting for both quality improvement and regulatory requirements, assist with production and organization of meal tickets.
12. Keeps accurate accounting and statistical records including but not limited to :
a. Meal count tally
b. Nourishment tally and cost records
c. Check invoices against purchase orders
d. Tallies patient menus for production sheets
e. Cafeteria income records
f. Staff call offs and sick days
g. Overtime
KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED :
SPECIAL REQUIREMENTS :
EDUCATION :
High school graduate required. An Associates Degree in Food Service Management or Special Certification (e.g. C.D.M.- Certified Dietary Manager) in Food Service are strongly preferred.
EXPERIENCE :
Requires a minimum three to five years of institutional food service setting with at least one year of this being in a supervisory capacity.
CARDIOPULMONARY RESUSCITATION (CPR) REQUIREMENTS :
No CPR required.
WORK ENVIRONMENT :
Works in a variety of areas involving frequent discomfort resulting from high humidity, high temperatures, high noise levels, and wet floors. Requires continuous periods of walking and standing throughout the day to adequately supervise an area of varied functions.
PHYSICAL DEMANDS :
Involves moderate physical effort such as lifting materials, setting up stations, and assisting with sanitation processes.
EXPOSURE CATEGORY :
Category III. Tasks that involve no exposure to blood, body fluids, or tissues. And Category I tasks are not a condition of employment.
Requirements
