Supervisor Food Service

Jackson County Memorial Hospital Authority•Altus, OK

30d•Onsite

About The Position

This role is responsible for all kitchen duties on a routine basis, including limited general menu duties such as substitutions and ordering food/supplies for the facility kitchen. The position is also responsible for scheduling with other Food Production Technicians to meet the production and service needs of the facility kitchen. The Supervisor Food Service works as a team member to assist with other duties and demonstrates competency in determining food product type and quantity, planning and coordinating cooking schedules, and displaying monthly and daily menus. This role accurately and efficiently orders food and supplies, monitors supply check-in, and manages inventory control within budget guidelines. It also involves reviewing menu changes and substitutions, monitoring food waste, and ensuring the cleanliness and sanitation of the kitchen and dining room. The Supervisor Food Service prepares employee schedules, monitors overtime for labor control, and reports scheduling issues. They review and comply with inspection recommendations and all local, state, and federal regulations. Punctuality and adherence to attendance policies are required. This role is responsible for reporting meal counts and adhering to departmental dress code. The Supervisor Food Service strives to maintain good interdepartmental relationships, participates in creating a positive work environment, and follows administrative directives. They ensure dietary staff are notified of meetings and in-services, and channel suggestions through the proper chains of command. Attendance at mandatory hospital in-services and departmental in-services is required. The position operates the department within budget or submits exception reports. This is a Per-Diem position with a Day shift from 7a-7p.

Requirements

Dietary Managers Certification of Completion preferred.
2-4 years work experience in dietary management
Obtain a current or temporary Food Handler’s Permit offered by the Jackson County Health Department.
Previous work history that demonstrates steady attendance and punctuality is required.
Ability to read and communicate effectively in English.
Verbal ability to understand medical and scientific terminology in order to communicate with professional staff regarding technical aspects of the Food & Nutrition Services Department.
Ability to understand policies, principles and procedures.
Must be able to perform functions and duties of this position.
Vision and hearing is essential.
Physical stamina needed to be able to lift, carry, stand, bend, squat, crawl, reach, kneel, pull and twist using good body mechanics for sustained periods of time.
Must be able to walk approximately four miles a day.
Must demonstrate good health and energy and the ability to think and act independently in routine emergency situations.
Lifting/Carrying 2-10 Pounds
Lifting/Carrying 11-20 Pounds
Working in hot, cold or wet surroundings
Working with or near chemicals
Working near fumes
Wearing protective clothing and equipment

Nice To Haves

Dietary Managers Certification of Completion

Responsibilities

Determines type and quantity of food product to be utilized.
Plans and coordinates cooking schedule.
Displays monthly and daily menus for all residents to review.
Accurately and efficiently orders food and supplies by utilizing production sheets, menus, and special event forms.
Monitors appropriate supply check in.
Responsible for inventory control.
Works within budget guidelines.
Reviews all menu changes and substitutions on correct form.
Includes substitutions/menu changes on monthly administrative report.
Utilizes proper usage of leftovers.
Monitors all food waste.
Monitors cleanliness and sanitation of entire kitchen and dining room.
Monitors all temperature logs.
Observes department policies regarding infection control and safety, to include food safety rules.
Prepares employee schedule with food production technicians to obtain the production and service needs of the facility.
Monitors all over time for labor control.
Reports chronic scheduling problems to Resident Coordinator or Long Term Care Administrator.
Reviews all inspections/consultant recommendations and complies with stated recommendation.
Knowledgeable and compliant with all local, state and federal regulations.
Gives timely and proper notification of intended absences when sick and or taking benefit pay.
Attendance in accordance with policy and is punctual with daily work shift.
Responsible for reporting number of resident meals served, guest meals served, and employee meals served.
Adheres to departmental dress code and identification pin.
Strives to maintain good rapport and appropriate interdepartmental relationship within the dietary department as well as other departments.
Participates in creating a positive work environment for everyone.
Follows administrative directives supportively.
Appropriate notification to dietary staff regarding departmental meetings and in-services.
Follows administrative and departmental directives supportively and effectively.
Channels suggestions, and questions through the proper chains of command.
Attends mandatory hospital in-services.
Attends 75% of all departmental in-services and 100% of all mandatory in-services.
Operates department within projected budget and/or submits exception reports with explanation of over-budgeted amounts.