Supervisor-Food Service WMCG- FT Various

2310 AU Medical Center, Inc.•Augusta, GA

27d

About The Position

Serves as the primary representative in the daily operation of Food and Nutrition and coordinates Patient Service Department activities. Oversees tray line assembly, the diet office/formula room, and patient tray transport to ensure conformance to food quality standards. Supervises staff, monitors compliance with policies and procedures, maintains effective communications within and outside the department, and conducts quality monitors to assure excellence in patient food service. The role includes safely operating, maintaining, and cleaning food-service and office equipment; ensuring food accuracy, appearance, and proper temperatures; and following HACCP requirements during tray assembly and transport. The supervisor manages kitchen opening and closing procedures, oversees schedules and task assignments, fills in for absent employees, maintains clean and orderly storage areas, and may perform patient meal host or diet clerk duties. New employee orientation and competency checks are also part of the role.

Requirements

High school diploma or GED.
At least 3 years of experience in non-commercial food service.
Knowledge of normal and therapeutic nutrition, or willingness to learn and apply all aspects of nutrition and food handling.
Ability to understand and follow standard practices and oral or written instructions.
Ability to read and write, use simple arithmetic and record keeping, and operate computers and simple office machines.

Responsibilities

Coordinate daily Food and Nutrition operations and Patient Service Department activities.
Oversee tray-line assembly, the diet office/formula room, and patient tray transport to maintain food quality standards.
Supervise staff, monitor compliance with policies and procedures, and maintain effective communications within and outside the department.
Conduct quality monitors to ensure excellence in patient food service.
Safely operate, maintain, and clean spoken menus, computers, fax machine, tray delivery carts, toasters, microwaves, tray-line equipment, and coffee machines.
Ensure food items are accurate, properly presented, and served at appropriate temperatures; ensure temperatures meet HACCP requirements during tray assembly and transport.
Follow correct menu-reading procedures and portion-control standards for hot and cold food items.
Store items properly in storerooms, freezers, and refrigerators and maintain stock rotation.
Open the kitchen by checking menus before breakfast, removing discharges, implementing diet changes, adding new admissions, turning on equipment, and checking the tray line.
Fill in for absent employees and manage the kitchen area.
Verify daily schedules, adjust assignments, and reassign tasks as needed to ensure patient food-service coverage.
Conduct new employee orientation and complete competency checks within three weeks of employment.
Keep storage areas, refrigerators, and freezers clean, neat, and orderly.
Perform patient meal host or diet clerk duties as needed.
Follow kitchen closeout procedures, including cleaning and locking the kitchen at night.
Adhere to administrative, hospital, and departmental rules, policies, procedures, and objectives.
Perform other duties as assigned.