Supervisor - Nutrition Cafeteria

Supervises activities of food production and food distribution including floor supplies, nourishment's, requisitions, patient tray line and cafeteria service. Evaluates and monitors quality improvement indicators for safety, sanitation, and food quality (taste, temperature, texture and appearance) utilizing established programs and standards. Participates in problem solving and developing action plans to continually improve safety, sanitation and food quality. ESSENTIAL JOB DUTIES 1.Confers with other members of the management team regarding operational concerns, patient service and customer service, and employee concerns. 2.Assists with documentation and tabulation of quality indicators. Actively participates in problem solving. 3.Conducts in-service classes and maintains records. 4.Prepares work and time schedules that meet the department's labor and FTE budgets. Demonstrates this via weekly reporting of actual staffing versus budgeted staffing and some data entry. 5.Supervises food production to ensure recipes have been followed and that overall product quality meets department standards. 6.Oversees all satellite feeding programs to ensure accuracy and quality of floor supplies, nourishment's and meals and timeliness of service. 7.Maintains safety standards. 8.Orients new employees to department. Interviews, trains, supervises and evaluates personnel. 9.Promotes organizational relationships, cooperation and teamwork. Sets high standards, motivates others; delegates responsibilities; accepts accountability for actions. Leads by example. 10. May involve some cash handling responsibilities such as opening or closing out cash operations. 11. Documentation of cash operation i.e. sales report, cash register work sheet, and over/short log. 12. Demonstrates professionalism, communication, and compassion with regard for human dignity. 13. Maintains the highest standards of conduct in hospitality, excellence, appearance, attitude, respect and teamwork. 14. Uses best judgment in all interactions with customers which includes patients, families, coworkers, Medical Staff, community members and all other persons. 15. Demonstrates responsibility in maintaining confidentiality of hospital information and data within the scope of the position. 16. Cooperates fully in all risk management activities and investigations. KNOWLEDGE/ SKILLS/ ABILITIES/ INTERPERSONAL SKILLS/ CRITICAL THINKING SKILLS 1. Ability to staff and schedule per budgeted FTE's. 2. Ability to create team work environment. 3. Knowledge of food sanitation, safety and standard food production techniques. 4. Knowledge of preparation of quality food. 5. Ability to motivate, train, coach and evaluate personnel. 6. Ability to give written and oral instructions clearly and concisely. MINIMUM POSITION REQUIREMENTS Any combination equivalent to: · Education: AA degree in Food Service/Management Hospitality and one year Healthcare food service experience. OR: · Experience: Two to three years food service management experience