Food Service Supervisor - Food & Nutrition IDMH - Arnot Health
Bath, NY
About the Job
Job Description
POSITION SUMMARY:
To supervise food service employees. To assist in the training of employees in matters such as sanitation, production, attractive and accurate tray service and quality temperatures. To keep accurate accounting records and statistics for the food and nutrition department.
REPORTS TO: Manager of Food and Nutrition
DUTIES AND RESPONSIBILITIES:
1. Overall supervision of kitchen production making frequent rounds in department to make sure that production and sanitation is being completed properly.
2. Supervises tray line, making sure trays are being served attractively and accurately according to prescribed diet.
3. Keeps accurate accounting and statistical records including:
a. meal count sheet
b. nourishment sheets and cost records
c. checks invoices against purchase orders
d. tallies patient menus for production sheets
e. cafeteria income records
f. staff call offs and sick days
g. overtime
4. Assists with monthly physical inventory.
5. Receives goods from vendors, checks received goods for acceptable quality and monitors rotation of goods at time of storage.
6. Quality Improvement activities include temperature checks of all refrigerated storage, dish machine, and all hot and cold foods.
7. Participates in in-service training.
8. Maintenance of product.
9. Assists Manager with subordinates performance evaluations.
10. Trains other personnel by the buddy system.
11 Oversees all aspects of cafeteria including, menus, proper food handling, documentation and cleanliness.
12. Orients new employees.
13. Checks each employee's work and sanitation checklist before employee finishes shift.
14. Holds production meetings as needed.
15. Assures compliance with HACCP standards and documentation through the completion of HACCP forms.
16. Checks function set-ups.
17. Conducts daily meal rounds to residents and patients to check on customer satisfaction.
18. Assists in ordering for the department as needed.
19. Assists with weekly schedules as needed.
20. Able to use Gerimenu.
21. Checks patient menus against census sheet to assure all patients receive appropriate diet.
+ Assures that each supervised individual understands and accepts their personal responsibility for safety.
+ Completes all aspects of assigned safety inspections in designated timeframe.
+ Demonstrates safety in work habits and personal conduct.
+ Investigates and analyzes every accident.
+ Communicates to employees the importance of immediate reporting of all injuries, regardless of severity.
+ Has working knowledge of Corporate Compliance regulations and promptly reports any potential Corporate Compliance violations to the Corporate Compliance Officer.
+ Is familiar with and demonstrates Continuous Quality Improvement principles and participates in the process as appropriate, focusing on meeting the customer service needs of the internal and external customers.
+ Must possess the highest ethical standards with respect to discretion and regard for confidential information.
+ Is responsible for attending all annual mandatory educational programs as required by position.
+ In order to provide the highest quality care to our patients and residents, individuals may be required to work hours beyond those normally scheduled. Work schedules may be subject to change based on the needs of the department.
+ It is understood that this job description lists typical duties for the classification and is not to be considered inclusive of all duties which may be assigned.
EDUCATION/TRAINING:
High school diploma required with at least an Associates degree related to Food and Nutrition preferred. Must receive and maintain ServSafe certification within one year. Knowledge of food preparation, safe food handling and sanitation regulations are required with experience working with therapeutic diets preferred.
EXPERIENCE:
Should have knowledge of standards of attractive food service and high standards of sanitation, cleanliness and neatness. Must perform with extreme care and accuracy. Knowledge of food preparation techniques and of special diets/ consistencies preferred. HACCP safe food handling and ServSafe Certified preferred.
PHYSICAL/MENTAL DEMANDS:
Requires doing extensive paperwork, walking, and computer technical skills. Work is mostly clerical and supervisory.
EXPOSURE CATEGORY:
Category III. Tasks that do not involve exposure to blood, body fluids or tissues. Category I tasks are not a condition of employment.
Essential Functions
Requirements
POSITION SUMMARY:
To supervise food service employees. To assist in the training of employees in matters such as sanitation, production, attractive and accurate tray service and quality temperatures. To keep accurate accounting records and statistics for the food and nutrition department.
REPORTS TO: Manager of Food and Nutrition
DUTIES AND RESPONSIBILITIES:
1. Overall supervision of kitchen production making frequent rounds in department to make sure that production and sanitation is being completed properly.
2. Supervises tray line, making sure trays are being served attractively and accurately according to prescribed diet.
3. Keeps accurate accounting and statistical records including:
a. meal count sheet
b. nourishment sheets and cost records
c. checks invoices against purchase orders
d. tallies patient menus for production sheets
e. cafeteria income records
f. staff call offs and sick days
g. overtime
4. Assists with monthly physical inventory.
5. Receives goods from vendors, checks received goods for acceptable quality and monitors rotation of goods at time of storage.
6. Quality Improvement activities include temperature checks of all refrigerated storage, dish machine, and all hot and cold foods.
7. Participates in in-service training.
8. Maintenance of product.
9. Assists Manager with subordinates performance evaluations.
10. Trains other personnel by the buddy system.
11 Oversees all aspects of cafeteria including, menus, proper food handling, documentation and cleanliness.
12. Orients new employees.
13. Checks each employee's work and sanitation checklist before employee finishes shift.
14. Holds production meetings as needed.
15. Assures compliance with HACCP standards and documentation through the completion of HACCP forms.
16. Checks function set-ups.
17. Conducts daily meal rounds to residents and patients to check on customer satisfaction.
18. Assists in ordering for the department as needed.
19. Assists with weekly schedules as needed.
20. Able to use Gerimenu.
21. Checks patient menus against census sheet to assure all patients receive appropriate diet.
+ Assures that each supervised individual understands and accepts their personal responsibility for safety.
+ Completes all aspects of assigned safety inspections in designated timeframe.
+ Demonstrates safety in work habits and personal conduct.
+ Investigates and analyzes every accident.
+ Communicates to employees the importance of immediate reporting of all injuries, regardless of severity.
+ Has working knowledge of Corporate Compliance regulations and promptly reports any potential Corporate Compliance violations to the Corporate Compliance Officer.
+ Is familiar with and demonstrates Continuous Quality Improvement principles and participates in the process as appropriate, focusing on meeting the customer service needs of the internal and external customers.
+ Must possess the highest ethical standards with respect to discretion and regard for confidential information.
+ Is responsible for attending all annual mandatory educational programs as required by position.
+ In order to provide the highest quality care to our patients and residents, individuals may be required to work hours beyond those normally scheduled. Work schedules may be subject to change based on the needs of the department.
+ It is understood that this job description lists typical duties for the classification and is not to be considered inclusive of all duties which may be assigned.
EDUCATION/TRAINING:
High school diploma required with at least an Associates degree related to Food and Nutrition preferred. Must receive and maintain ServSafe certification within one year. Knowledge of food preparation, safe food handling and sanitation regulations are required with experience working with therapeutic diets preferred.
EXPERIENCE:
Should have knowledge of standards of attractive food service and high standards of sanitation, cleanliness and neatness. Must perform with extreme care and accuracy. Knowledge of food preparation techniques and of special diets/ consistencies preferred. HACCP safe food handling and ServSafe Certified preferred.
PHYSICAL/MENTAL DEMANDS:
Requires doing extensive paperwork, walking, and computer technical skills. Work is mostly clerical and supervisory.
EXPOSURE CATEGORY:
Category III. Tasks that do not involve exposure to blood, body fluids or tissues. Category I tasks are not a condition of employment.
Essential Functions
Requirements
Source : Arnot Health
