Nutrition Svcs Supv

Medstar Research Institute•Clinton, MD

30d•$21 - $36

About The Position

Under the direct supervision of the Director of Food and Nutrition Services and advisory supervision of the Clinical Dieticians the operations supervisor supervises and coordinates daily activities of the Food and Nutrition Services employees preparing and delivering food for hospital patients staff and visitors following set policies and procedures and regulatory agency standards. Directs and supervises the preparing and serving of food.Must be able to make decisions in the absence of the Director and solve problems. Provides orientation in service and OJT education to all Food and Nutrition Services personnel. Functions as a member of the Food and Nutrition Services Department management team.

Requirements

High School Diploma or GED required
2 years of food service experience required and
1 year of supervisory experience preferred
SAFE Serve Certification Serv-Safe Certification. within 90 Days required
Ability to comprehend and follow the policies and procedures for MedStar Southern Maryland Hospital Center.
Ability to read write and speak or communicate in English to successfully accomplish the essential duties of the position.
Ability to demonstrate ethical behavior that supports the hospital's mission values and commitment to compliance with all federal state and regulatory laws. Inspires trust and exhibits honesty and integrity within the scope of daily activities.
Exhibits professionalism courtesy and excellent customer service while interacting with patients guests and co-workers.
Ability to work effectively with people from a variety of culturally diverse backgrounds.
Ability to maintain patient confidentiality.
Must be able to make decisions in the absence of the Director and solve problems.
Must be able to provide orientation in-service and on the job education to all Food and Nutrition Services personnel.
Ability to function as a member of the Food and Nutrition Services Department management team.
Maintains all required documentation including but not limited to: temperature logs sanitation assignments work assignments break assignments etc. up to date at all times.
Maintains effective communication skills with food service staff other departments members of administration team and the public in general.
Maintains good attendance record.
Able to function under stress when dealing with difficult customers.
Avoids loud speaking shouting screaming and horseplay when serving customers.
Maintains a customer friendly and professional attitude when dealing with customers.
Avoids showing personal conflicts and remembers to smile when dealing with customers.

Responsibilities

Supervises general operation of the kitchen to ensure proper techniques and all established policies and procedures are used. In the absence of the cafeteria supervisor supervises the cafeteria operation as well as cafeteria employees. Understands follows and enforces all the departmental policies and procedures (i.e. dress codes time and attendance).
Prepares employees' work schedules and controls use of unauthorized overtime by making sure productivity standards are met. Plans and coordinates the shift activities to make sure all areas are covered and complete prior to end of the shift. Supervises the assignments of duties and responsibilities. Develops job specifications and job descriptions as needed.
Schedules and conducts orientation and training of newly hired staff and in-services educational programs for food service personnel. Maintains a routine personnel evaluation program and makes sure performance evaluations are up to date. Recommends disciplinary actions and separations according to established procedures.
Directly supervises the cooks and all food production personnel. Observes methods of food preparation cooking and sizes of portions to ensure food is prepared in the prescribed manner.
Schedules assigns and supervises the activities of the dietary aides in serving meal to the patients including tray line set up tray line operation quality of food tray service and accuracy VIP service meals delivery and dish room.
Checks patient census prior to each meal and make proper adjustments in the number of trays delivered to the floors. Checks and supervises tray delivery on each floor making sure trays are served on time and according to selections made by patients. Inspects trays prior to leaving the kitchen for attractiveness accuracy palatability and temperature of food and inclusion of next day's menu on the breakfast trays.
Places food and supply orders for the Food & Nutrition Services Department under the direction of the Director of F&NS; and makes sure invoices are given to the Director every Friday for approval.
Maintains high sanitation standards by keeping up with sanitation duties safety and security. Directly responsible for the sanitation compliance of the department including the cafeteria dining room area and tray retrieval area; and for keeping up to date the required documentation: temperature records (walk-ins freezers) tray line food temperatures completed sanitation records production sheets MSDS etc. Monitors food service for conformance with quality standards. Rotates stock daily to ensure product freshness. Assigns cleaning duties inspects department for cleanliness and sanitation and takes corrective action when sanitation standards are not in compliance.
Responsible for monitoring food taking and recording food temperatures. Temperatures are taken and recorded for each meal period prior to the opening of the cafeteria. Temperature records are kept for three months. Responsible for monitoring tray line temperatures. Temperatures are taken and recorded for each meal prior to beginning of tray line as stated in policy.
Responsible for ensuring dish room is cleaned and organized; keeping storeroom and related areas organized clean and sanitized shelves free of dust labeled and floor swept and mopped rotating stock (FIFO) keeping items off the floors observing the 18 inch rule from ceiling to floor and 6 inch rule from floor and items off the floor.
Responsible for maintaining inventory of food and supplies. Unpacks/uncrate items when received placing all items in the designated area right away to maintain wholesomeness and minimize the risk of contamination. Ascertains condition of all incoming supplies and notes discrepancies damaged goods and shortages on invoices comparing the amount ordered versus amount received. Counts weigh or otherwise measure the quantity of incoming supplies. Returns unwanted damaged goods to vendors for proper credit.
Responsible for cash handling deposits register etc. Ensures that the cash register drawer is accounted for and the drawer is ready prior to the opening of the cafeteria. Monitors and spot checks the cashiers to ensure accuracy and accountability. Responsible for maintaining the safe according to cash handling policies.
Assists with the cafeteria menu planning monthly special theme meals and decorating the serving and dining room areas on special events and/or holidays. Responsible to go over the next day's menu with the production staff to ensure all items are available for the next day's production. Pull meats if necessary.
Ensures that repairs of malfunctioning equipment are reported to Plant Operations for repairs. Ensures that a properly functioning thermometer is kept in the area and all the refrigerators/freezers at all times. Makes certain CO2 tanks are properly chained and all empties tagged.
Inspects serving line for attractiveness palatability and records daily food temperatures prior to the opening of the cafeteria. Keeps food looking fresh during food serving hours by making sure that food is not dry has good consistency and appearance and is not too hot and not too cold.
Keeps items stocked; empties trash; cleans salad bar soda machine coffee urn dessert bars etc.; during cafeteria hours to keep clean and neat at all times. Makes sure empty cartons boxes crates are removed from the area.
Maintains all refrigerators freezers hot holding units and storage areas in a clean and orderly fashion. Ensures that all leftovers are labeled and dated as required. Makes sure that all non-food supplies are stored separately. Makes sure grease removal is done when needed.
Maintains all required documentation including but not limited to temperature logs sanitation assignments work assignments break assignments etc. up to date at all times.
Assists in the implementation of already established cost control procedures and with new programs as well.
Performs other duties as assigned such as any or all duties in the kitchen tray line cafeteria pot and pan areas and dish room as required by staffing needs and/or problems.