Supervisor Food Services F

Frederick Health•Frederick, MD

5d•Onsite

About The Position

Performs a variety of tasks in the operation to lead and instruct the Food and Nutrition staff engaged in serving patient/retail meals. Supports, and is responsible for incorporating into job performance, the Frederick Health (FH) mission, vision, core values and customer service philosophy and adheres to the FH Compliance Program, including following all regulatory requirements and the FH Standards of Behavior. The role involves supervising hourly staff, potentially serving as the Manager on Duty, and performing all tasks for associate positions in the respective area. Key responsibilities include maintaining logs (Taste and Temperature, Pre-Service checklist), performing payroll edits, assisting with scheduling, conducting quality and temperature audits, patient visitation, maintaining HACCP logs, communicating with nursing staff, soliciting feedback from retail customers, resolving patient/customer complaints, and ensuring appropriate patient care for various age groups.

Requirements

Ability to supervise and secure the cooperation of workers.
Demonstrate initiative and judgment in assigning tasks, delegating responsibility, resolving operational problems, and adjusting patient grievances.
Knowledge of safe food handling preparation procedures.
Attention to detail, with the ability to produce accurate work when frequently interrupted.
Demonstrated organization skills.
Strong time management skills with the ability to prioritize and manage multiple tasks.
Excellent verbal and written communication skills in order to effectively interact with employees, managers, patients and family members of a diverse population base.
Must demonstrate and maintain current knowledge and skills in providing appropriate care/contact for patients in the following age groups: Child (13 months thru 12 years), Adolescent (13 years thru 17 years), Adult (18 years thru 65 years), Geriatric (66+ years).
High School Diploma or equivalent required.
Proficiency in the use of computer software including: Microsoft Word, Excel, Outlook Email, API, Meditech and Computrition.
Demonstrate understanding by altering patient menus accordingly.

Nice To Haves

ServSafe certification preferred.
A minimum of two years of hands-on experience preferred in a healthcare food service environment with specific involvement working with menus, modified diets, and allergies.

Responsibilities

Lead and instruct Food and Nutrition staff in serving patient/retail meals.
Supervise hourly staff and serve as Manager on Duty for the Department.
Cover and perform all tasks and work flows for associate positions in the respective area.
Maintain Taste and Temperature log, and Pre-Service checklist for all meals.
Perform routine edits for payroll and assist manager with schedules in API.
Work with manager to complete regular audits pertaining to quality and temperature.
Complete patient visitation on new admissions.
Help maintain the required HACCP logs.
Communicate effectively and maintain relationships with Nursing Managers and staff on each unit.
Solicit feedback and be approachable for retail customers.
Manage patient/customer complaints and concerns and bring to resolution prior to their discharge.