Supervisor Food Services

Job Summary

Responsible for the supervision of staff, including aides, production, and utility personnel. Ensures proper assembly and service of foods; sanitation and safety of service, and utility areas of the department. Ensures safe and efficient uses of resources.

Essential Duties and Responsibilities include the following.

Other duties may be assigned. 1. Understands and follows Food Safety Standards. Wears gloves when appropriate. Uses thermometers to check temperatures. Knows food danger zone. Refrigerates items promptly. Washes hands thoroughly and frequently. Wears hair restraint appropriately. Keeps cleaning cloths in sanitizing solution. Ensures all foods/beverages are label/dated and expired foods/beverages are discarded. 2. Uses chemicals safely and appropriately. Uses correct chemical in proper dilution. Never mixes chemicals. Reports any chemicals missing labels. Utilizes PPE when required 3. Attends meetings. Regularly attends unit meetings. Regularly attends department meetings 4. Performs other tasks/projects as requested. Willingly accepts additional tasks/projects as assigned by a manager. Takes initiative to complete unassigned tasks without being prompted 5. Attends all required safety training programs and can describe his/her responsibilities related to general safety, department/service safety, specific job related hazards, and national patient safety goals. 6. Performs test trays, patient visitations, and shadow reports according to schedule. 7. Maintains appropriate staff levels. Posts jobs and interview applicants to fill vacancies. 8. Ensures positive customer relations interactions Manages difficult or emotional customer situations Responds promptly to customer needs Solicits customer feedback to improve service Responds to requests for service and assistance Meets commitments

Key Accountabilities

1. Supervises assigned employees. Monitors and documents performance. Maintains thorough and well-organized records. Exhibits pleasant and cheerful demeanor. Maintains a helpful attitude towards employees, physicians, patients, and visitors. Contributes to patient and customer satisfaction goals by providing quality service. 2. Interviews, hires, orient and trains new employees. Selects qualified candidates. Completes paper work, and competency checks as scheduled. Closely monitors training. Assists in training production staff on patient food services needs, such as modified diet recipe requirements, patient services production needs, portion control, and timeliness in which food is delivered to workstation or tray line. 3. Prepares, checks, and adjusts employee schedules. Completes schedules on time. Prepares neat and accurate schedules. Documents changes thoroughly.  Coaches, counsels, disciplines, and evaluates employees. Performs effective coaching/counseling. Follows policies and procedures for discipline. Evaluations accurately reflect performance. Evaluations are completed on time. 5. Conducts, records, and follows-up on unit meetings. Meetings are held monthly. Documentation is thorough and prompt. Follow-up on topics discussed is timely. 6. Monitors equipment in assigned areas. Equipment is used safely and appropriately. Equipment is cleaned and maintained per guidelines. Responds to utility failures following department guidelines and adheres to Lockout/Tag-out policies. 7. Follows, enforces, and develops policies and procedures. Established policies and procedures are monitored. Recommends and/or develops new policies and procedures as needed. 8. Maintains Morrison Patient services standards. Oversees systems and processes to ensure that the strategic and operational objectives of the facility’s patient services program are accomplished. Evaluates patient-meal selection, tray completion, tray delivery, and tray retrieval process on a daily basis. Responsive to patient’s needs at all times. Resolves patient concerns or complaints immediately and/or reports needed assistance to supervisor as appropriate. Complies with dietary restrictions on special, modified diets to ensure optimal food preferences are met within guidelines of diet order limitations. 9. Participates in quality improvement and monitoring. Communicates any patient related problems/concerns to appropriate personnel in a timely manner. Recommends and/or implements quality improvements. Interacts with Nursing to ensure patients’ food needs are met. 10. Prepares/submits injury and variance reports. Accurately follows procedures for preparing and submit reports. 11. Monitors appropriate and safe use of chemicals. Educates employees about chemicals. Monitors correct storage, labeling, and dilution. Monitors appropriate use of PPE. 12. Monitors and adjusts staffing to achieve & maintain productivity standards. Actively looks for and implements ways to increase productivity. Reduces FTE’s when appropriate. 13. Maintains cleanliness of assigned areas. Areas pass health department inspection. Areas pass State Survey. Areas pass director’s inspection. 14. Works actively to follow and monitor safety standards. Wet floor signs are used appropriately. Employees utilize proper lifting techniques. Unsafe conditions are reported and/or corrected. 15. Enforces security policies. Department is secured when leaving at night. Unauthorized traffic is controlled. Employees wear badges appropriately. 16. Visits patients on an assigned nursing unit or area. Ensures that a member of the management team visits every patient at least once during their stay. Keeps a rounding log of patients visited. Gives completed rounding logs to director on a weekly basis for review. 17. Follows all HIPAA, Health Code, and The Joint Commission Regulations and guidelines 18. Adheres to emergency preparedness program. Participates in disaster drills as appropriate. Adheres to life safety program as appropriate.

Minimum Education, Experience, Training, and Licensures/Certifications/Registrations Required High School Graduate or G.E.D preferred. ServSafe, 360-training, or similarly accredited food safety manager certification program preferred within 6 months, but not to exceed one year of service. Three years Food Service experience required. One to two years of Food Service Management experience preferred. Working Conditions Requires standing and walking more than 35% but less than 75% of the time. Requires sitting less than 35% of the time. Requires carrying objects weighing up to 15 lbs. less than 35% of the time. Requires lifting objects weighing up to 15 lbs. more than 35% but less than 75% of the time. Requires pushing and pulling objects weighing up to 400 lbs. less than 35% of the time. Requires climbing up to 10 feet less than 35% of the time. Requires reaching up to 3 feet <35% but less than 75% of the time. Requires fingering and grasping objects more than 3%. Requires talking more than 35% but less than 75% of the time. Requires hearing and seeing over 75% of the time. Requires making repetitive motions with the wrists, hands and fingers more than 35% but less than 75% of the time. IS Requirements HR Portal Develop You, Epic, Huron Rounding.