Varied

UHS•Amarillo, TX

About The Position

Northwest Texas Healthcare System is a 495-bed system serving the city of Amarillo and the surrounding region. We offer the ideal combination of traditional values and the most advanced technologies in healthcare, plus the conveniences of big city living in a friendly, smaller-town atmosphere. From the beauty of Palo Duro Canyon and great recreational facilities to our quality educational system, Amarillo is a great place to live and work. A hospital is only as good as its employees. That's why we're looking for professionals who are dedicated and passionate about their work. We're looking for employees who can add to our culture of exemplary patient care and personal excellence. We're looking for exceptional professionals who share our vision and values. Visit us online at: https://www.nwths.com/careers Position Summary: The Food Service Supervisor is responsible for supervising operation of the production areas of the Dietary Department and for the ongoing assessment and improvement of those areas during their shift. The Food Services Supervisor supports an organizational culture for Service Excellence.

Requirements

High School diploma or GED required. Associates degree in Food Management preferred
Has a minimum of 3 years’ experience in institutional food production
Current Texas vehicle driver’s license
1-2 years supervisory experience
Ability to coordinate large functions
Good inter-personal skills, with ability to communicate effectively and record documentation legibly
Quantitative / mathematical ability. Understands volumes, weights, and measures
Ability to communicate with patients, families, staff, physicians, support agencies, vendors and others
Ability to remain calm under stress
Ability to evaluate and interpret information and make independent decisions
Basic computer knowledge including Microsoft applications
Ability to read and write English.
Ability to communicate with staff, physicians, support agencies, vendors, and others.
Ability to remain calm under stress.
Bending, kneeling, crouching, twisting, lifting (10-30 lbs), grasping, fine hand/eye coordination, pushing and pulling, prolonged standing or sitting.
Quantitative/mathematical ability (addition, subtraction, multiplication, division, standard/metric measurement).
Will be subjected to cold when entering refrigerator and freezer as well as fumes from chemicals, cooking odors, gases and odors from patient rooms.
Potential hazards from cuts from knives and meat slicer and/or burns from cooking and heating surfaces.

Responsibilities

Assists Director with interviewing, hiring evaluating, counseling, disciplining and terminating employees within guidelines of human resource policy and procedures.
Provides daily supervision of staff and plans workload (Cooks, Food Service Workers, and Dietetic Techs).
Completes 90 day and performance evaluations in a fair and objective manner and returns to Human Resources by the close of the pay period corresponding to the reviews effective date.
Responsible for the safety of staff in areas assigned, training staff on the Emergency Prepared Plan, Blood Borne Pathogens, Infection Control and Needle Precautions. Participates in workers' compensation claim investigation of injuries. Measured by knowledge of staff through safety rounds, workers' compensation claims, etc.
Responsible for demonstrating service excellence and ensures that staff exemplifies service excellence resulting in positive morale and lower turnover.
Orients, instructs and trains personnel to the department and policy and procedures.
Ensures that the staff attends required meetings within the department and mandated medical center meetings
Ensures that personnel are competent through continual review of staff skills checklist, age specific competencies and coordinates continuing education.
Responsible for making weekly inspections of all Dietary Department work, storage and service areas to determine that regulations and guidelines governing food services are followed.
During regulatory inspections is responsible for ensuring that unit is ready for the survey. Responds to surveyor needs and follows up on any discrepancies identified by the surveyor.
Demonstrates knowledge of Information Management requirements specific to the Dietary Department and NWTHS.
Responsible for purchasing/inventory of supplies.
Assists the Director in planning and managing all catering events.
Other duties assigned.