Cook Supervisor (Broughton Hospital)

State of North Carolina•Morganton, NC

7d•$35,596 - $62,294•Onsite

About The Position

The primary purpose of the Food Service Supervisor-I (FSS-I) position is to supervise nutritional services personnel and to maintain high food service and sanitation standards. This position is responsible for assisting and supervising the daily operation of the department with the assistance of the Food Service Supervisor-II (FSS-II) and Food Service Directors I and II (FSD I and FSD II). Regular attendance and punctuality are essential functions of this position. This position is expected to comply with all hospital policies and procedures. This position will supervise Food Service Assistants, Vehicle Operators, and Cooks. The primary work area for this position will be with the Food Service Assistants on second shift in the Nutritional Services Department. The FSS-I will assist the FSS-II to monitor and adjust employee job assignments based on scheduled personnel, workloads, and menus. It is the responsibility of FSS-I to ensure safe food handling, preparation, and storage techniques are implemented and maintain inspection standards throughout the main kitchen, café, and storage areas at all times. The FSS-I will ensure employees are properly trained and have the correct understanding and implementation of menus, diets, consistency modifications, recipes, and portions. This position must always demonstrate being a team player in the Nutritional Services Department and fill in for various positions throughout the department to ensure daily tasks and departmental operations are completed. This position must interact professionally at all times with staff throughout the hospital and maintain a positive attitude to provide excellent customer service.

Requirements

High school or General Educational Development diploma and one year of experience in the preparation and serving of food in large quantities in a commercial or institutional kitchen; education and/or experience directly related to the job and consistent with accepted practices or the trade equivalent to two years of experience in a commercial and/or institutional kitchen.
Must be able to pass a State Bureau of Investigation Criminal History Check.
Must complete and pass BLS/CPR training and Crisis Prevention Intervention (CPI) training during orientation.

Nice To Haves

Basic knowledge of methods of preparation foods and using various kitchen equipment in a large-scale operation.
Ability to estimate accurately the amounts of raw food needed to supply the number of persons to be served.
Ability to direct and supervise kitchen personnel in serving meals and cleaning activities.
Ability to evaluate levels of sanitation and food safety and implement corrections when warranted.
Ability to follow prescribed menus and recipes as well as specific oral and written instructions.

Responsibilities

Supervise nutritional services personnel.
Maintain high food service and sanitation standards.
Assist and supervise the daily operation of the department.
Monitor and adjust employee job assignments based on scheduled personnel, workloads, and menus.
Ensure safe food handling, preparation, and storage techniques are implemented.
Maintain inspection standards throughout the main kitchen, café, and storage areas.
Ensure employees are properly trained and have the correct understanding and implementation of menus, diets, consistency modifications, recipes, and portions.
Demonstrate being a team player and fill in for various positions throughout the department to ensure daily tasks and departmental operations are completed.
Interact professionally at all times with staff throughout the hospital.
Maintain a positive attitude to provide excellent customer service.