What are the responsibilities and job description for the Foodservice Supervisor position at Metz Culinary Management?
Meadville Medical Center Dietary Deparment Assistant
SUMMARY
To assist the Food Services Manager in the supervision and coordination activities of the Food Services Department. Oversees the activities of Food Services Staff.
JOB DUTIES
Conducts surveys and studies related to food service.
Checks coolers and freezers for safety and sanitation.
Uses the WV model for process improvement activities.
Inspects between meal feedings for accuracy.
Oversees the tallying of menus.
Replaces staff that call off.
Checks dish washer and pot water temperatures for acceptable ranges.
Creates and revises work sheets for Food Service Workers.
Develops in-service programs.
Oversees staff performance.
Inspects patient trays for quality, adherence to diet and attractiveness.
Performs daily clerical duties.
Checks feedings for accuracy.
Does diet changes and checks menus against diet sheet for accuracy.
Check for receipt usage.
Checks office supplies, orders office supplies, counts petty cash drawer and records amount, checks PPM Sanitizer weekly. Checks water harness every Wednesday.
Completes monthly reports gathers temperature sheets.
Assures compliance with regulatory guidelines to maintain optimal food safety and sanitation.
SPECIFIC JOB DEMANDS
Strength: Medium Work - Lifting, Carrying, Pushing, Pulling 20 - 50 Lbs. occasionally, 10 - 25 Lbs. frequently or up to 10 Lbs. constantly.
Stooping: Occasionally - Bending body downward and forward by bending spine at the waist, requiring full use of the lower extremities and back muscles.
Reaching: Frequently - Extending hand(s) or arm(s) in any direction.
Handling: Frequently - Seizing, holding, grasping, turning, or otherwise working with hand or hands. Fingers are involved only to the extent that they are an extension of the hand, such as to turn a switch or shift automobile gears.
Fingering: Frequently - Picking, pinching, or otherwise working primarily with fingers rather than with the whole hand or arm as in handling.
Feeling: Frequently - Noting attributes of objects, such as size, shape, temperature, or texture, by touching with skin, particularly that of fingertips.
Talking: Frequently - Expressing or exchanging ideas by means of the spoken word to impart oral information to clients or to the public and to convey detailed spoken instructions to other workers accurately, loudly, or quickly.
Hearing: Frequently - Perceiving the nature of sounds by ear.
Near Acuity: Frequently - Clarity of vision at 20 inches or less.
Accommodation: Occasionally - Adjustment of lens of eye to bring an object into sharp focus. This factor is required when doing near point work at varying distances from the eye.
Color Vision: Frequently - Ability to identify and distinguish colors.
MINIMUM EDUCATION, KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED
High School Graduate or equivalent plus a graduate of a food service supervisor course or Associate Degree in Food Service Administration or at least two years college concentration of courses in foods, nutrition, management or methods of supervision. At least one-year experience in a food services department of a healthcare facility or two years in food production.
WORKING CONDITIONS
Works inside with frequent exposure to routine kitchen hazards. Is exposed to temperature changes when working around cooking equipment, coolers, freezers etc. Exposure to injury due to lifting and carrying. May be exposed to potential hazards such as body fluids and other possible infectious waste.
DISCLOSURE
MMC commits to review, under the intent of this standard, and in coordination with medical professional opinion’s and physical demands job analysis performed by certified professionals, an individual’s ability to be reasonably accommodated within the role they are responsible and qualified to perform.
MMC is committed to complying with the Americans with Disabilities Act (“ADA”) and providing equal opportunity employment for qualified persons with disabilities. All employment practices and activities are conducted on a nondiscriminatory basis. Meadville Medical Center will follow any state or local law that provides individuals with disabilities greater protection that the ADA.
Every effort has been made to make your job description as complete as possible. However, this in no way states or implies that these are the only duties you will be required to perform. The omission of specific tasks does not exclude them from the position if the task is similar, related, or is a logical assignment to the position, or is imperative for patient care and to meet emergency situations.
Metz Culinary Management is growing and we have openings for a Rock Star Food Service Supervisor who shares our passion for Food and Service in a busy setting. We are seeking a polished and professional identity and winning attitude from an Experienced Food Service Supervisor with a background in Café Management, Retail Sales, Kitchen Operations, and Guest Services.
Requirements:
- Experience in commercial/institution dining such as school or healthcare facility
- SERV Safe Certification
- Employee Management experience including Scheduling, Disciplinary Measures and Employee Recognition Programs
- Record Keeping and Budget Management
- Create and Submit Reports
Responsibilities:
- Develop and maintain working rapport with residents, patients and community
- Ensure complaints, suggestions and public relations are priority functions
- Support GM in communications with Client Contracts and all Departments
- Maintain Safe and Sanitary working environment
- Train Staff and ensure continuing training for all employees
- Perform any other tasks as requested by GM
Metz Culinary Management is a FAMILY-DRIVEN company that collaborates with its partners to deliver RESTAURANT-INSPIRED hospitality to each and every guest.
