Supervisor - Food & Nutrition Services, SMH

University of Rochester•Rochester, NY

3d•$23 - $32•Onsite

About The Position

The Supervisor of Food & Nutrition Services supervises employees involved in preparing food for patients and cafeteria customers, and assembling and delivering food to patients. The role oversees daily food-service operations to ensure sanitation requirements, quality standards, department goals, timely completion, and cost effectiveness. It also manages staffing and employee matters, food and supply purchasing, quality control, equipment maintenance, patient food-service concerns, and food-service security. The supervisor supports dietetic students and contributes to annual capital budget recommendations.

Requirements

High school graduate.
Two years in a supervisory capacity in food service or a related field, or an equivalent combination of education and experience.

Responsibilities

Interview, hire, orient, and coordinate training for new employees; plan work schedules and ensure adequate daily staffing.
Handle employee time reporting and related records; recognize and evaluate employees; take disciplinary action and discharge employees when necessary.
Attend employee grievances and New York State unemployment hearings as requested.
Supervise food inventorying, ordering, receiving, storage, and distribution; hot and cold food production; ingredient control; the diet office; patient tray assembly and delivery; patient snack and unit food-stock assembly and delivery; ware washing; and kitchen sanitation.
Forecast and order food and supplies from external purveyors for patient and cafeteria menus using manual and computer systems.
Ensure adequate supplies are received, or suitable alternatives are arranged, in time to meet customer needs while controlling food waste.
Participate in collecting quality-control and quality-assurance data to meet New York State Department of Health, JCAHO, and departmental requirements.
Monitor food scale reliability, recipe yields and taste, food and equipment temperatures, accuracy of tray and supply assembly, portion sizes, and timeliness of patient food delivery.
Coordinate maintenance of food-service equipment in the main kitchen and on patient units.
Conduct routine operational meetings with employees and schedule, conduct, or attend in-service programs as appropriate.
Conduct monthly classes for USA's on the food-service aspects of their jobs.
Address patient food-service problems that are not resolved through usual procedures or within usual timelines.
Use available resources to advise patient units about charges to trays corresponding to changed patient diets.
Maintain security of food products and hospital property by controlling access to the main kitchen and securing doors and storage areas according to schedules.
Make recommendations for the annual capital budget process.
Assist in guiding dietetic students according to defined learning objectives.