Food Service Supervisor

Job Description

Job Description

Sampson Regional Medical Center is hiring a Food Service Supervisor to join the Food & Nutrition team!

Description :

The Food and Nutrition Services Supervisor is a highly flexible individual capable of performing a wide variety of duties as required throughout the scope of food services operations. Assists with the planning, coordination, direction, and controls all activities related to the food production system, patient, and retail programs. Assumes authority and responsibilities during Food Service Director's absence.

Major Responsibilities & Essential Functions

• Assist with inventory management of department through monitoring inventory levels, ordering food, and ordering supplies.
• Completion of Safety Monitoring logs / production records and assigned clerical needs within department
• Ensures labeling requirements are completed per the Food & Drug Administration guidelines.
• Hold accountability for AIDET within the department and for Food Service employees when communicating within the hospital. Acknowledge, Introduce, Duration, Explain, Thanks)
• Learn other job roles within department to be able to train new hires and fill in when needed.
• Supervising serving of meals and ensures timely and efficient meal service to all service areas.
• Monitor, perform, and train staff to operate cash register. Responsible for proper cash handling (deposits, petty cash, etc.)
• Maintains friendly, efficient, positive customer service attitude toward customers, clients and co-workers. Is responsive to customer needs.
• Manage and ensure pantries are maintained and stocked. Includes random audits to ensure pantries are stocked and expired items are removed.
• Participate and lead daily huddles for department.
• Presentation of Catering events for the hospital. Ensures supplies are ordered for catering events, organization of catering event, setup of catering events and clean up.
• Trains employees in methods of performing duties and assigns and coordinates work of employees to promote efficiency of operation and excellence in food and service. Includes training on infection control procedures, taking patient menu orders, and following Food & Nutritional Services policies and procedures.
• Utilizes computer and manual systems for completion of required daily / weekly / monthly reports such as inventory, cash reports, production records, payroll / time keeping, etc.
• Maintains established systems and training programs to provide a safe working environment. Complies with all OSHA regulations and other local, state and federal government regulations. Includes ensuring staff are following infection control guidelines.
• Maintains compliance with standards of operation, client contract and within the Business Conduct Policy. Maintains all records and reports necessary to comply with government and accrediting agency standards, regulations and codes.
• Maintains compliance with all requirements of Federal, State and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and the Americans with Disabilities Act, as amended.
• Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for presentation, sanitation, safety (meeting HACCP and OSHA guidelines), and portion control.
• Performs other duties as assigned.

Requirements :

Hours :

This is a full-time position working 8 to 12 hours shifts. The days and hours will vary, depending on the needs of the department. Rotating weekends and holidays will be required.

Your Health, Our Passion!