Food Service Supervisor

Parrish Medical Center•Titusville, FL

21h

About The Position

Reports directly to Patient Services Manager and department Director. Primary functions: Day-to-day supervision of the kitchen to include patient and guest satisfaction, patient meal accuracy and provision, safe and appropriate food handling, care partner safety practices, cleaning, sanitation and daily opening/closing duties. Ensures procedures are carried out to quality standards to include HACCP and positive customer experiences. The position shall exemplify the desired Culture of Choice® and philosophies of Parrish Healthcare.

Requirements

High School Diploma or GED required.
Minimum of one (1) year experience.
Serve Safe Food Manager Certificate (within one year of hire date).

Responsibilities

Day-to-day operations; Supervises employees, makes shift assignments, directs cleaning and organizing, and organizes daily events.
Supervise daily activities of patient services care partners.
Check tray line for quality and accuracy of food trays, allergy adherence, diet adherence and timeliness.
Works in Meditech and Breadbox to ascertain and manage patient diet orders, allergy information, special needs.
Runs reports needed by Ambassadors to check patient information.
Flags and highlights patient meal tickets for pertinent information.
Communicates with other departments and patient units on patient needs, requests and issues.
Follows up on communication to ensure positive patient experiences according to procedures and regulations.
If direct patient interaction is needed: Always follows AIDET+ (Acknowledge, Introduce, Duration, Explanation, Thank You) plus the 4 P’s (pain, potty, possessions, and position) guidelines for nonclinical care partners in all interactions with the patient.
Stocks tray line refrigerators and stations with needed supplies, foods and condiments for daily tray line operations.
Communicates, follows up with employees during shifts for duty completion and work quality according to established procedures.
Check out all employees at the end of each shift.
Schedule, as needed to cover call-ins, shift changes etc., based upon department need.
Enforce quality controls according to HACCP guidelines during the preparation and serving of all foods.
Enforces safety practices, safe food handling, care partner appearance and all prescribed practices for daily meal services.
Follow through on Director, PSM, Retail Manager and Chef’s input and directives for daily operation of assigned shifts
Patient and guest satisfaction – make decisions based upon available resources and data so customer needs are met.
Attends regular meetings with Executive Chef, Retail Manager and Patient Services Manager.
Attends and participates in daily department huddles.
Communicates with staff about daily/upcoming events, and needs.
Follows cash handling policy per guideline
Covers care partner breaks, as needed
If assigned to Retail, supports stations, covers breaks and assists in appropriate operations in the Atrium Café.
Assumes responsibility for full department operations in the absence of department management such as weekends, evenings, holidays, etc.
Reports faulty or broken equipment.
Places service calls and work orders as needed.
Performs similar or related duties as assigned.