FOOD AND NUTRITION SERVICE SUPERVISOR

Riverside University Health System Medical Center (RUHS - MC) seeks a Food and Nutrition Services Supervisor to join the team at the medical center campus located in Moreno Valley, CA.

Under general direction, the Food and Nutrition Service Supervisor supervises and coordinates the work of Food and Nutrition Services personnel at the medical center, assists in the planning of menus and food quantity requirements for patients, performs the duties of food service personnel as necessary, and performs other related duties as required.

The Food and Nutrition Services Supervisor is the supervising level classification in the Cook and Food Service Worker series and reports to the Food and Nutrition Services Manager.

Incumbents are responsible for oversight of the day-to-day operations, scheduling, and supervision of food service personnel related to preparing, cooking, and serving general and specialized meals.

Possession of a valid Food Handler Card is required.

Schedule :

Mon-Fri with rotating weekends / split weekdays

Evening shift primarily 12 : 45 pm-9 : 45 pm and occasionally 10 am-6 : 30 pm

Location :

RUHS Medical Center, with coverage at other RUHS facilities as needed. A valid CDL and insurance are required.

Questions? Contact the recruiter Angela Levinson 951-955-5564 or [email protected].

• Supervise and train food service personnel engaged in the preparation, cooking and serving of meals for visitors, County employees and patients, as well as special meals for patients with diets.
• Recommend substitute meals when scheduled food supplies are not available; attend Food Management team meetings to plan menus, evaluate and recommend changes in food service work methods, systems, and procedures to achieve greater efficiency;

meet with the Food and Nutrition Services Manager and dietitians; participate in the ordering of supplies and equipment, and coordination of kitchen activities.

• Ensure meals are prepared correctly and served on time.
• Inspect and direct the cleaning of food preparation areas, kitchen equipment, dining rooms, and storerooms in order to comply with state, County and hospital sanitation laws, rules and regulations.
• Inspect all food service operations to ensure safety and sanitation.
• Carry out security and inventory controls of equipment and food supplies.
• Plan, organize and coordinate the work of food service personnel engaged in ordering and receiving supplies, food preparation, service and delivery, cleanup activities, and retail / cash register operation.
• Prepare and adjust work schedules, as needed, to meet the needs of the department.
• Plan and supervise rotational training sessions.
• Participate in the selection of prospective employees and assist in the evaluation of subordinate employee performance reviews.
• Inspect and ensure kitchen equipment is maintained and operated according to safety procedures; prepare and maintain records and reports on work and food preparation activities.
• May be required to perform cook or food service worker duties as necessary.

Education : Graduation from high school or attainment of a satisfactory score on a G.E.D. test.

Experience : One year in a lead capacity for a food services unit in a hospital, institution or commercial establishment involved with the preparation, cooking and serving of food in quantity and variety or coordinating the work of food service personnel, planning menus, selecting and developing recipes, and purchasing food supplies.

Completion of 15 semester or 22 quarter units from an accredited college or university, preferably with course work in food and nutrition, dietetics, institutional food management, food services management, or a related field to the assignment may substitute for up to six months of the required lead experience.)

• Knowledge of : The principles of organization, supervision and training of food service personnel; the fundamentals of dietetics;
• the practices, methods and equipment used in preparing, cooking and serving food in large quantities; sanitation methods of the cleaning and caring of equipment;
• the practices of ordering, storing and inventorying large quantities of food; common weights and measures; the use of utensils, knives, measures, and equipment used in food preparation;

occupational hazards and safety precautions of kitchen areas and equipment.

• Ability to : Supervise and train a large staff of hospital food service personnel in the preparing and cooking of general and special diets from established recipes;
• direct and coordinate cooking processes to ensure nutritional meals are prepared and served on time; plan menus and estimate food quantity requirements for designated number of meals with minimal waste;
• follow oral and written directions; inspect and evaluate the work of subordinates; account for a large inventory of equipment and food supplies;
• maintain cleanliness of food service areas and equipment; perform simple mathematical calculations; provide clear and concise oral and written directions;

prepare and maintain work and food preparation activity records and reports; maintain effective working relationships with those encountered in the course of the position.

License / Certificate : Possession of a valid California Driver's License may be required.

Possession of a valid Food Handler Card or Food Safety Manager Certification.