Supervisor - Food & Nutrition Services, SMH

University of Rochester•Rochester, NY

4d•$25 - $35•Onsite

About The Position

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. This role supervises employees involved in food preparation for patients and cafeteria customers and in food assembly for and delivery to patients.

Requirements

High School graduate and 2 years in a supervisory capacity in Food Service or a related field; or an equivalent combination of education and experience.

Responsibilities

Interviews, hires, orients and coordinates training of new employees.
Plans work schedules and assures adequate daily staffing for areas of responsibility.
Handles time reporting and associated record keeping.
Recognizes employees.
Evaluates performance.
Performs disciplinary action.
Discharges subordinates when necessary.
Attends employee grievances and NYS unemployment hearings as requested.
Supervises food inventorying, ordering, receiving, storage and distribution; hot and cold food production; ingredient control; diet office; patient tray assemble and delivery; patient snack and unit food stock assembly and delivery; ware washing; and kitchen sanitation to assure sanitation requirements, quality standards and department goals are met and that the work is completed in a timely and cost effective manner.
Forecasts and orders food and supplies from external purveyors for patient and cafeteria menus using both manual and computer systems.
Assures that adequate food supplies are received (or appropriate alternate arrangement are made) in a timely manner to meet the needs of their respective customers while controlling food waste.
Participates in collecting quality control and quality assurance data to meet requirements of New York State Department of Health, JCAHO and departmental standards.
Coordinates maintenance of food service equipment in the main kitchen and on patient units.
Conducts routine operational meetings with employees.
Schedules employees for, conducts and attends in-service programs, as appropriate.
Conducts monthly classes for USA's regarding the food service aspect of their job.
Handles patient food-service related problems that are not solved by the usual procedures or timeliness.
Uses available resources to advise patient units of charges to trays corresponding to changed patient diets.
Maintains security of food products and hospital property by limiting traffic through the main kitchen to authorized staff, locking doors and storage areas according to schedules, etc.
Makes recommendations for the annual capital budget process.
Assists in guiding dietetic students according to defined learning objectives.