Food Service Supervisor

Personal traits, qualities and aptitudes: Must be able to1) perform a variety of duties often changing from one task to another of different nature without loss of composure or efficiency; 2) accept responsibility for the direction and control of departmental activities; 3) make decisions based on measurable or certifiable criteria; 4) work independently; 5) recognize the rights and responsibilities of patient confidentiality; 6) relate to others in a manner that creates a sense of teamwork and cooperation; 7) communicate effectively with people from every socioeconomic, cultural and ethnic background; 8) incorporate guest relations into all daily activities; 10) Respond to changes in the workload and make adjustments to staff assignments as needed.

Working conditions: Inside environment, protected from the weather but not necessarily temperature changes. Subject to temporary exposure to refrigerator and freezer temperatures while gathering or storing food items. Subject to exposure to infection, contagious disease, hazardous materials and equipment. Variable noise levels. Subject to periods of direct involvement in the storage, preparation, service and delivery of food service to patients and staff. Exposure to extreme temperatures of equipment, food and water, and hazardous materials and equipment. Occasionally subject to combative patients and visitors. Subject to a rapid pace and occasionally an unpredictable environment.

Physical demands/traits: Must be able to 1) express or exchange ideas by means of the spoken word; 2) perceive characteristics of objects through the eyes; 3) seize, grasp, turn or otherwise work with fingers; 4) pick, pinch or otherwise work with fingers; 5) perceive such attributes of objects or materials as size, shape, temperature, or texture; 6) lift 25 pounds maximum and occasional lifting, carrying, pushing and pulling of objects weighing up to 25 pounds. Continuous walking and standing is required.