Operations Supervisor - Food Services

HHC•Indianapolis, IN

About The Position

The Operations Supervisor has direct responsibility for oversight and delegation of daily operations within their assigned area of Food and Nutrition. The Operations Supervisor provides staff relief, hires operations staff, schedules personnel in accordance with budget, approves payroll, orders and maintains supplies, applies safe food handling principles in all operations, and trains and coaches employees within assigned supervision assignment. Operations Supervisors are flexible team players and must have the ability to work in all supervised staff positions in order to provide effective oversight.

Requirements

Associate’s degree in hospitality, management, or related field preferred; applicable working and supervisory experience will be considered in lieu of degree
Minimum of five years of progressive supervisory experience in culinary/hospitality/hospital foodservice/customer service preferred or a minimum of 3 years with additional certifications related to assigned food service or retail operation
Four years of experience in a food service and/or retail setting including quantity and short-order cooking models required; two years of experience in a healthcare setting preferred
Serve Safe Certification through the National Restaurant Association required at time of hire or must be obtained within six months of employment
Ability to read, write and understand English required; ability to read, write and understand Spanish preferred
Knowledge of computer functions and ability to work with Microsoft Office and related hospital electronic menu management and health record systems
General knowledge of nutrient analysis, word processing, spreadsheet software and other computer programs as required for patient documentation, patient health information, and departmental related reports and projects
General knowledge of safe food storage, preparation and handling
Knowledge of therapeutic diet restrictions including dysphagia consistencies
Strong customer service skills, including courteous telephone skills and ability to communicate effectively in a professional manner with food service personnel, hospital staff, guests and patients
Demonstrates proper use of equipment as related to essential job assignments
Ability to follow infection control policies and procedures
Ability to follow all Food and Nutrition Services policies and procedures
Knowledge of Occupational Safety & Health Administration (OSHA), The Joint Commission standards (JCAHO), Centers for Medicare and Medicaid Services (CMS), Federally Qualified Health Centers (FQHC), and Indiana State Department of Health regulations as it relates to nutrition care, patient education and safety
Ability to establish/maintain effective working relationships with members of multidisciplinary teams including patients
Effective planning, time management, analytical and problem-solving skills
Ability to maintain productivity standards and practices
Excellent written and verbal communication skills in dealing with diverse patient populations and health care team members
Demonstrates leadership and administrative skills

Responsibilities

Directs the daily staffing and workflow of assigned personnel and assures staffing levels are appropriate and/or that staff are scheduled and/or re-assigned in accordance with daily census, department budget, or present meal volume; may be staffed in staff positions throughout regularly scheduled shift hours. Maintains proper communication with assigned staff though daily huddles, regular staff meetings, and monthly rounding
Tracks employee attendance, takes primary responsibility in the screening and selection of new candidates, performs progressive discipline, rounds for outcomes with assigned personnel, issues competency assessments, completes annual evaluation of staff, and performs other tasks related to personnel management
Assures standardized recipes are followed in accordance with menu cycles to maintain food quality and integrity; guarantees all standards for therapeutic meal trays are met in compliance with physician’s orders. Collaborates with management and culinary team to ensure that menus remain updated and relevant
Coordinates service and delivery of food and/or supplies to external and internal consumers including [but not limited to]: inpatient room service, outpatient care areas, retail dining locations, Sandra Eskenazi Mental Health Center Mental Health locations, Meals on Wheels, bulk meal programs, community feeding programs, catering functions
Understands and is accountable for maintaining safe food handling standards outlined by the Indiana State Department of Health and Joint Commission in conjunction with department-specific policies and procedures; adheres to departmental hygiene and dress-code standards in order to provide safe food to vulnerable populations, customers, and guests. Oversees daily sanitation standards and procedures that are supported by the department; maintains daily cleaning schedules related to dishware, service equipment, food carts, and deep cleaning of the kitchen and serving areas; assures chemical safety and PPE is utilized appropriately by employees
Performs service-level audits (quality trays, sanitation inspections, performance audits, etc.) to assure productivity standards are achieved and provides immediate corrective actions to remedy outstanding issues; prepares reports and strategizes opportunities for process improvement
Follows hospital, department, and regulatory standards related to patient identification and standards of care; trains employees on established protocol and monitors compliance
Maintains accurate levels of supply (food, office supplies, chemicals, dishware, etc.) in order to assure smooth operational functionality; processes payment information related to nutrition and feeding supplies throughout the health system
Responsible for financial and cash management within assigned area of responsibility; assures all funds are accounted for and sales and/or requisition charges are accurate and reconciled in established time frames. Maintains primary responsibility for sustaining operations within budget, working with management to create a budget annually
Monitors operational equipment (coolers, freezers, steam tables, cash registers, etc.) and provides corrective action and/or submits maintenance repair requests on malfunctioning items
Embodies excellent customer service by upholding a professional attitude as a representative of the department when interacting with guests, visitors, patients, and employees; upholds a culture of teamwork and accountability and serves as a model to others
Completes other job-related duties as assigned; relieves other food service personnel including management relief as necessary for smooth operation of the department; completes paperwork and/or maintains electronic documentation related to essential job functions