FOOD SERVICES SUPERVISOR - NUTRITION SERVICES - MON HEALTH MEDICAL CENTER MAIN CAMPUS

Job Summary

Provides leadership and support to staff in the areas of food preparation, customer service, retail operations, cateringevents, patient services, and sanitation. Monitors department for quality customer service, sanitary completeness, andproficiency in performance. Ensures adherence to safety, customer service, policies and production goals.

Responsibilities

Direct SupervisionOversees work assignments of hosts / hostesses in relation to department objectives, staffing patternsand established standards. Ensures adequate department coverage to meet increased demands. Ensures employees are following work procedures properly and checks on completed dutiesregularly. Assigns additional work when scheduled activities are completed by employees. Conducts random audits of food for quality and temperature controls, and takes immediate correctiveaction taken where necessary. Assists in daily operation of department as necessary to ensure level of service is maintained. Consults on cafeteria functions to ensure quality and nutritional balance of food service. Consistently acts as a mentor to staff. Proactively educates and trains staff. Ensures an effective staff by interviewing, monitoring performance, preparing / conducting evaluations,training, counseling and administering disciplinary action. Conducts staff meetings in Director's absence. Assists management in the development of annual performance evaluations. Discusses and resolves employee relations' issues according to established procedure. Objectively interprets hospital policy to staff. Applies personnel policies in a consistent, fair and equitable manner. Documents all pertinent incidents that occur with employees when in charge. Ensures that voluntary, controllable turnover does not exceed 20%. Approves employees requests to leave at end of scheduled work day or for illness, etc.Food Service OperationsEffectively communicates with department management, production supervisor, and other shiftsupervisors on department issues and concerns. Is a first point of contact for employees with routine questions and issues. Resolves immediate scheduling issues from call-off's. Contacts appropriate replacement employeesto ensure proper shift coverage. Effectively responds to product problems and customer complaints. Ensures that accurate department records are kept. Proactively identifies and pulls unsatisfactory items from cafeteria. Recommends changes in themenu according to observation of patient / customer preferences. Ensures maintenance and supply of cafeteria stations and areas. Ensures all products are completed on time for service in retail and patient areas; food is notprepared late or too far in advance. Reviews policies and procedures for appropriateness. Utilizes down time effectively by helping others complete tasks when own responsibilities are done. Effectively prioritizes work. Anticipates supply needs, and communicates as appropriate, during meal service. Oversees the set up and break down of cafeteria food and supplies at each meal. Oversees the cleaning and routine maintenance of department areas and equipment, followingestablished cleaning schedules. Ensures all food on service line is plated, presented, portioned correctly. Ensures that dining room is free of debris, clean and organized. Reviews the daily menu with employees to ensure they are familiar with what is available that day.Cash HandlingOversees the cashiers, providing cash exchange as needed. Cash drawers are always within $ 1.00 of required amounts. Zero cash registers and reconcile cash drawers at specified times, returning the drawer to the $200 starting cash bank limit. Removes excess cash at specified times, placing excess in the safe. Prepares bank deposits for daily cash receipts. Oversees the training of new cashiers. Completes all cash documentation accuratelyl. Operates cash register in Cafeteria when needed to assist the cashiers. Receives register drawerfrom Food Service Supervisor or Secretary and verifies change fund. Review menu prices for the day and program registers as needed. Promotes and maintains the philosophy that Customers are always right.Food Safety and HandlingFollows all required departmental HACCP standards for food storage, preparation and service.Checks the endpoint temperature of potentially hazardous foods before serving. Supervises the cleaning / sanitizing of work surfaces throughout the day. Ensures the equipment iscleaned following the monthly cleaning schedule. Ensures that first in, first out and clean as you go procedures are maintained. Notifies maintenance and department management immediately of malfunctioning equipment. Oversees and ensures production staff is using proper hand-washing and glove procedures. Always ensures professional standards followed by staff with regard to personal hygiene and use ofpersonal protective equipment (gloves, hair covering, apron, uniform, shoes, socks and stockings, safetyglasses). Takes corrective action where necessary.Practices and Promotes Physical SafetyEnsures all department staff are properly trained in the handling and safe use of departmentequipment in accordance with department safety policy and procedures. Communicates with other supervisors and department management regarding safety concerns. Creates a safe environment by ensuring that boxes and other clutter are removed. Ensures immediate and appropriate action taken by staff following spills or other hazards. Ensures production staff properly washes and maintains knives used for production in accordancewith department policies and procedures. Ensures that wet floor signs and other safety devices are used properly to prevent accidents. Completes incident report for any accident occurring on their assigned shift.Performs Other Duties as RequiredAttends and participates in mandatory in-services, staff meetings, and actively participates in self-education. Completes all required competency assessments on time. Maintains required job knowledge (e.g. licensure and credentials, continuing education etc.). Performs other duties as required.

Knowledge, Skills & Abilities

Medium Work : Frequent lifting and / or carrying of objects weighing up to 25 lbs with a maximum lifting of 50 lbs.Experience of 3 to 5 years in healthcare foodservice setting preferred.

Education

• High School Diploma or GED (Required)

Credentials

Work Schedule : Varies

Status : Full Time Regular 1.0

Location : Mon Health Medical Center Main Campus

Location of Job : WV : Morgantown : Mon Health Medical Center

Talent Acquisition Specialist : Amanda G. Jeffreys amanda.jeffreys@vandaliahealth.org

Salary : $200