Food Service Supervisor

Description

General Summary: The Food Service Supervisor is responsible for the planning, organizing, coordinating, and directing the functions of the department. The Food Service Supervisor is actively involved in department activities, transdisciplinary team activities, and LifeCare activities to ensure individualized, patient-centered health care for all patient populations admitted to LifeCare Hospital.

Patient Population: Has contact with patients in a non-clinical setting; understands and demonstrates appropriate behavior when interacting with patients in the adult (18-65 years of age) and geriatric (65 and older) populations.

Supervision: Oversees the function and personnel of department.

Standard Essential Functions
1. The knowledge and skills necessary to perform the position requirements are demonstrated through the successful completion of competencies established for the position, to include population served and other special needs of patients or customers, served by the department.
2.  Adheres to LifeCare policies, procedures, all safety plans, and all standards imposed by regulatory organizations.
3. Regular attendance and timeliness is required.

Job-Specific Essential Functions
1. Monitors food preparation methods, portion sizes and garnishing/presentation of food to ensure that food is prepared and presented in an acceptable manner. Monitors compliance with health regulations regarding food preparation and serving. Performs routine quality control checks on patient trays to verify product quality, quantity, and adherence to diet restrictions.
2.  Maintains food and equipment inventories to include, but not limited to, scheduling, and receiving food and beverage deliveries, equipment deliveries, checking contents to verify product quality and quantity. Keeps accurate inventory records.
3. Assists with monitoring departmental budget to include reviewing and ensuring that expenditures are authorized and budgeted. Accountable for counting money and making bank deposits.
4. Assesses problem situations related to patients, families, visitors, staff and/or physicians. After thorough investigation, plans and implements corrective action as needed. Evaluates action taken and communicates results to supervisor. Maintains and models effective working relationships with all hospital employees, physicians, patients, families, and visitors. Communicates with supervisor or Administrator–On-Call as appropriate for solutions on any specific and/or unusual situations (e.g., activation of disaster plan).
5. Determines schedules, sequences, and assignments for work activities, based on work priority, quantity of equipment and skill of personnel.
6. Ensures safety at all times by notifying Hospital Leadership of any risk factors seen, initiating, and maintaining appropriate safety measures. Responds appropriately and assists others in emergency situations in a calm and effective manner.

Values
• We COLLABORATE: We develop our treatment plans in collaboration with physicians, clinicians, and patient's families.
• We ADVOCATE: We advocate on behalf of every patient and family.
• We RESPECT: We recognize and value the dignity, rights, and resources of each patient.
• We EDUCATE: We educate our team members and families with purpose and compassion.
• We SERVE: We serve as a TEAM with integrity at all levels focused on achieving the best possible outcomes for our patients.

Qualifications

Experience: Two to three years’ experience in institutional cooking, including previous supervisory experience.

Education: High school diploma or equivalent is preferred.

Licensure/Certification: Meets local health requirements for food/safety handling as required by regulatory agencies. ServSafe or equivalent is preferred.

Physical Requirements:
1. Ability to lift, move, transport and position equipment or supplies/materials up to fifty (50) pounds without assistance; or over fifty (50) pounds with the aid of mechanical assistance or assistance of personnel.
2. Range of motion and mobility of self by positioning or moving around hospital to include sitting, standing, walking, bending, squatting, stooping, kneeling, crawling, climbing, and reaching.
3. Ability to communicate with patients, families, physicians, co-workers, and visitors to be able to exchange accurate information. Ability to exchange and express information by means of language and communicate information effectively.
4. Ability to hear the nature of sounds. Ability to detect clinical alarms and conversation. Ability to give full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
5. Ability to make independent judgments and decisions. Ability to use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
6. Ability to motivate, develop and direct people as they work, identifying the best people for the job.
7. Ability to monitor/assess performance of yourself, and others, and to make improvements or take corrective action.
8. Ability to see things at close range and match and/or detect differences between colors, including color and brightness.
9. Ability to make precisely coordinated movements of the fingers and hands to grasp, manipulate, or assemble very small objects.
10. Ability to understand implications of new information for both current and future problem-solving and decision making.
11. Ability to keep your hand steady while moving your arm or while holding your arm and hand in one position.
12. Ability to identify complex problems and review related information to develop and evaluate options and implement solutions.
13. Ability to identify problems and review related information to develop and evaluate options and implement solutions.
14. Ability to respond to emergency or crisis in a calm and professional manner as a team member or team leader to resolve the crisis or emergency.
15. Ability to work independently and perform routine and detail-oriented tasks. Ability to manage one’s own time and the time of others.
16. Ability to consider the relative costs and benefits of potential actions to choose the most appropriate one.
17. Ability to determine financial resources and determine how money will be spent to achieve quality patient care and account for these expenditures.
18. Ability to collect and analyze numerical, written data and verbal communication to reach logical conclusions and ability to determine the time, place and sequence of operations or action.
19. Ability to review, assess, record or type data quickly and accurately.
20. Ability to view computer screen.
21.  Ability to view and operate required equipment.
22. Ability to determine the kind of tools and equipment needed to do a job.
23. Ability to perform mathematical calculations.
24. Ability to determine resources needed in order to provide quality patient care.

Environmental/Working Conditions:
1. Category 2 - Infection exposure due to jobs in which required tasks do not normally involve exposure to blood, body fluids or tissues, but may require performing unplanned Category 1 tasks. In these jobs the normal work routine involves no exposure to blood, body fluids or tissues. However, potential exposure may be required as a condition of employment.
2. Ability to work alone or with minimal supervision.
3. Contact with patients, families, co-workers, physicians, and visitors.
4. Ability to work under and handle stress in an appropriate manner.
5. Ability to handle multiple tasks.
6. Ability to work long hours between breaks and meals may be required.
7. Exposure to high, medium, or low noise intensity.
8. Provides on-call services as needed.
9. Exposure to toxic/caustic/chemicals/detergents.
10. Exposure to very hot and cold temperatures.

Machinery/Tools/Equipment Requirements: Ability to operate applicable kitchen equipment, telephone, fax machine, copy machine, computer printer and calculator.