Supervisor - Chef | Prairie Center

Avera•Sioux Falls, SD

3d•Onsite

About The Position

Responsible for leading the departments production team in accordance with leaderships direction. The Supervisor supervises for and assists leadership in all culinary activities with Food Services including purchasing, inventory control, menu development, food preparation, staff development, cleanliness, scheduling, and evaluations.

Requirements

The individual must be able to work the hours specified.
Visual acuity adequate to perform position duties.
Ability to communicate effectively with others.
Ability to hear, understand and distinguish speech and other sounds.
Associate's or equivalent from a two-year college or technical school.
Six months to one year related experience and/or training.
An equivalent combination of education and experience.
Drivers License
ServSafe Certificate

Responsibilities

Prepares all food items for patients, cafeteria and special functions at the facility.
Meets standards established by Executive Chef for food preparation, quality, sanitation, and efficiency.
Delivers all products according to time schedule set for the specific item.
Assists in the development of menus for patient food service and special functions.
Completes daily assigned cleaning in accordance with approved standards.
Completes buying to insure prudent and appropriate purchasing of food and supplies within a set budget utilizing the Avera Pace and Premier contracts.
Maintains an adequate and fiscally responsible inventory.
Assists in year-end inventory.
Works closely with Facility Services to ensure that equipment receives timely and appropriate maintenance and remains in good operating condition.
Identifies and recommends changes to leadership in departmental policies, plans or programs as they affect the morale, attitude and retention of employees.
Creates and manages employee work schedule for food and nutrition staff according to department and hospital guidelines and policies.
Includes daily coordination of staffing levels to maximize department efficiency while maintaining positive customer satisfaction.
Assists with the collection and maintenance of records as needed by Performance Improvement, JCAHO, OSHA, HACCP, and Health Department or as required by law.
Assists managers in conducting and coordinating staff orientation, training, and in-service education.
Responsibilities include interviewing, hiring, developing, training, and retaining employees; planning, assigning, and leading work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems.