Job Description

Job Description

Description
GENERAL SUMMARY:

Under the supervision of the FANS Manager and Executive Chef, the Supervisor functions in an assistive capacity to plan, direct, and evaluate the production and presentation of food and service for Patient Room Service, The Cornerstone Cafe and catering functions. The Supervisor will ensure that the standards of safety, sanitation, nutritional value, quality and performance are maintained and advanced. Responsible for assisting the with menu and concept development within established departmental guidelines. Responsible for assisting with purchasing, receiving and inventory management. Ensures conformance with The Joint Commission, state and local regulations as well as compliance with all HACCP, department, FHMMC and AHS policies and procedures.

The Supervisor is a results-oriented member of the Nutrition Services leadership team, a teacher, a program and menu designer and a role model for professionalism.

PRINCIPAL DUTIES AND JOB RESPONSIBILITIES:

* Supervises food production for cafe & room service staff by regularly checking preparation and serving areas for compliance to quality, presentation, sanitation, and budgetary standards.
* Assists with training of caf & room service food service workers in the proper preparation and techniques to assure that quality and quantity standards are met.
* Supervises all staff by assigning work, training, evaluation performance, progressive discipline and recommending termination as is appropriate.
* Ensures that preparation and production work are in progress for catering activities to guarantee proper presentation, prompt service and timely break down.
* Suggest changes to menu to meet current customer trends and patient needs.
* Recommends changes in policies and procedures for a more efficient and economical operation.
* Maintains assigned components of the departmental computer system relevant to the food area.
* Contributes to operational reports and analyses setting forth progress, trends recommendations and conclusions, to drive increased savings, reduced costs and improved services,
* Works as liaison and serves on committees within Department, with families and customers, internal and external departments and or various government agencies.
* Provides leadership while making daily rounds to assure that personnel are performing required duties and meeting.
* Maintains confidentiality of all pertinent information.
* Helps conducts all departmental in-services as scheduled, actively plans and contributes to the department activities.
* Fill in any positions when required due to staffing shortages.
* Will to work mornings, nights, weekends and holidays as needed.
* Performs other duties as required.

Qualifications
EDUCATION AND EXPERIENCE REQUIRED:

* AA/AS degree required.
* BS/ BA in Hotel/ Restaurant Management or related field is preferred.
* May substitute equivalent years of related management experience and college credits for formal education.
* KNOWLEDGE AND SKILLS REQUIRED:
* Must have at least three to five years food service experience in a hospital or health care institution
* Must have the ability to keep records, read and understand various reports.
* Must have strong organization skills, knowledge of office procedures and ability to use Microsoft Office Products (Outlook, Excel and Word).
* Good writing and documentation skills are essential. Communication skills and attention to detail is required.
* Ability to function with minimal supervision.

This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances.