Dietary & Food Svc Supervisor

This position is responsible for the preparation, cooking and presentation of all foods for patient and consumer consumption.

R esponsible for the sanitation of all applicable production and storage areas. R esponsible for direct supervision of all kitchen staff, cash handling and opening and closing of the department.

Supervises and implements work standards, sanitation and personal hygiene requirements in accordance with local, state , and federal regulations.

Hours : 40 hours per week, day / evening shift

Shift times : 11 : 00am - 7 : 30pm

Rotating weekends and holidays required

Location : Lowell General Saints Campus

Minimum Qualifications :

1. High School diploma or equivalent.

2 . ServSafe certification .

3 . Allergy Awareness certification.

4. One (1) year food service experience in a health care facility with demonstrated leadership ability.

Duties and Responsibilities : The duties and responsibilities listed below are intended to describe the general nature of work and are not intended to be an all-inclusive list .

Other duties and responsibilities may be assigned.

1. Opens and closes kitchen, prepares the posted amounts of food following standardized recipes and following Hazard Analysis Critical Control Point (HACCP) guide lines and presenting and portioning them in an appealing and cost - effective manner.

2. Reviews menus and prepares tallied amounts adjusting when necessary and completes sanitation assignments .

3. R esponds to issues concerning spoiled, unattractive or unpalatable food in café and or on patient line. 4. Ensures that all food supplies meet acceptable standard when delivered.

5. Monitors area for safe equipment and reports any unsafe conditions to leadership .

6. Prepares, cooks and delivers function items when needed.

7. Receives product from vendors following proper safety guidelines, stores items following HACCP standards and completes inventory.

8. Ensures proper storage of frozen and refrigerated food items, including labeling dating and marking of all prepared items according to department and HACCP standards.

9. Practices, and ensures compliance with accepted HACCP food production and food handling principles .

10. Ensures completion of cooking, cooling and raw food temp charts on daily basis.

11. Supervises the proper set up, service, and clean-up of meals for patients, cafe, and catering.

12. Monitors , evaluates, and instructs staff in adherence to departmental policies and procedures.

13. Inspects kitchen and cafeteria facilities and equipment on an ongoing basis for adherence to sanitation and safety standards .

14. Participates in the development and implementation of policies and procedures, initiates disciplinary action when appropriate .

15. Orders items as needed and assures that such products meet quality standards and are properly stored and rotated.

16. Ensures completion of daily duties by production staff.

17. Conducts in-service and orientation programs for staff as assigned.

18. Understands the dietary software program for inpatients and can troubleshoot issues as they arise.

Skills & Abilities :

1. Ability to read, write, and understand written and verbal instructions.

2. Ability to read and interpret documents such as food service guidelines, safety rules, training programs, memos and operating and maintenance instructions.

3. Ability to speak effectively before groups of guests or team members.

4. Ability to communicate needs and performance expectations in written form.

5. Ability to perform closing procedures (counting & tracking currency).

6 Understanding of HAACP food safety standards i ncluding sanitary food handling principles to minimize potential for food borne illness.

7. Interpersonal skills necessary to interact with patients, patient care team and employees.

What We Offer :

• Competitive salaries & benefits that start on day one!
• 403(b) retirement with company match
• Tuition reimbursement
• Guaranteed hours and set schedule
30+ days ago