Supervisor Food and Nutrition

Category(s): Trades/Engineering/Facilities, Food and Nutrition
Full Time / Part Time: Full-Time
Shift: Second

Summary:

Essential requirements of this job include but are not limited to: Ensures staff adherence with all applicable recipe, food safety and sanitation guidelines and procedures as directed by Food and Nutrition policy, SERV-SAFE and directives from Executive Chef; recipe research, development and implementation; Maintains current C-BORD recipes for patient and retail operations, C-BORD requisition sheets are current and updated as changes are made; procurement of food for the production kitchen; ensures the safety, process, integrity and training of the production process; prepares and executes timely performance evaluations; handles H.R. issues and directs them to the Exec Chef when necessary.

The FTE in this area vary from highly trained to entry level. There is a need for constant supervision of all to ensure high quality products, adherence to safety and sanitation guidelines and consistent productivity. Planning for operational changes and how that will impact direct reports. Responsible for scheduling cooks for proper operational functionality. Additionally, ensure the delivery of high quality service to patients, guests, co-workers and visitors of Baystate Medical Center. Collaborates with Catering and Café managers and supervisors on menus. Oversees execution, timeliness and quality of all daily café and catered events.Reports to the Executive Chef /Manger with food production menu progress and related issues

Job Responsibilities:

1) Oversee production staff for Recipe, Safety and sanitation practices/compliance are strictly enforced and all are held accountable. Periodic review of HACCP plan to ensure it is meeting needs of changing environment. Observes and ensures all JCAHO, HACCP, OSHA, DPH and safety requirements are met. Maintains all HACCP, safety and OSHA logs as required.

2) Bi-annual performance evaluations coordinated with utility supervisor and executive chef are discussed and issued in a timely basis.

3) Maintain current C-BORD recipes.Oversee procurement of adequate supply levels commensurate with needs.Recipe research and development with Executive Chef, clinical manager and diet techs.

4) Production safety, integrity, training. Product analysis and testing of end products for compliance to acceptable bacterial thresholds.

5) Collaboration with catering, commissary and café managers and supervisors on new menus, correcting issues with quality and/or quantity.

6) Committed to serving as a role model, maintaining positive attitude and image. Assist employee workload. May at times be required to be the replacement for sick or injured employees.

Required Work Experience:

1) 3 years in restaurant, hospital or college food service.

2) 2 years supervisory experience.

3) H.R.

Preferred Work Experience:

1) None listed

Skills and Competencies:

1) Ability to cook in high volume or a la carte.

2) Computer knowledge.

3) Proficient in Food and Hospitality Service Operation.

4) Casual and/or upscale dining especially back of house functions

5) Encourages and values differences of opinion, embraces divergent, innovative, and "out of the box" thinking

6) Flexible scheduling required.

7) Leadership, cook chill knowledge and understanding, food procurement needs for high volume food service.

You Belong At Baystate

At Baystate Health we know that treating one another with dignity and equity is what elevates respect for our patients and staff. It makes us not just an organization, but also a community where you belong. It is how we advance the care and enhance the lives of all people.

DIVERSE TEAMS. DIVERSE PATIENTS. DIVERSE LOCATIONS.

Education:

Associates of Science: Hospitality (Required), Bachelor of Science

Certifications:

ServSave Food Handlers Certified – ServSafe National Restaurant Association

Equal Employment Opportunity Employer