Evening

Yale New Haven Health•New Haven, CT

10h

About The Position

The Supervisor performs a wide variety of functions and acts in a lead role in the absence of a manager. The role opens and closes the unit, provides daily operational coverage for vacant positions, and changes and assigns coverage according to operational needs. The Supervisor ensures staff follow required procedures during their shift, delegates tasks, sets a positive example, and serves as a liaison between managers and employees. The position supports departmental initiatives, assists with staff training and in-service, reconciles cash and non-cash revenues, and monitors cleaning to help maintain satisfactory inspection ratings. Responsibilities are performed according to departmental procedures. The Supervisor demonstrates outstanding customer service and the Key Behaviors outlined in the Standards of Professional Behavior, while supporting the organization’s vision, mission, and values of integrity, patient-centered care, respect, accountability, and compassion. This position includes cash handling, cafeteria product knowledge and customer assistance, food service preparation, sanitation and personal hygiene, food ordering and receiving, and monitoring food safety standards. It is covered by the Teamsters collective bargaining agreement. The stated pay range is $19.00 to $37.91 per hour.

Requirements

Three to five years of food preparation, cooking, and/or cashier experience in a high-volume restaurant or institutional food service setting.
Customer service skills.
Demonstrated leadership ability and extensive knowledge of cash handling, food production, and customer service.
Ability to handle cash with speed and accuracy and to operate a computerized cash register.
Ability to secure and handle cash and to sort, check, count, and verify numbers.
Knowledge of cash management procedures and customer service standards and procedures.
Ability to read, write, and understand English, with legible handwriting.
Demonstrated outstanding interpersonal and customer relations skills.
Ability to work with minimal supervision and use independent judgment and problem-solving when needed.
Ability to safely use cleaning equipment and supplies.
Ability to train others and delegate responsibilities.
Ability to stand and walk more than four hours per day and lift, push, and pull carts, pallets, and food supplies; frequently up to 30 pounds and/or continuously up to 10 pounds.
Ability to work in an environment with moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and loud noises, following basic safety precautions; work with chemicals using provided personal protective equipment.

Nice To Haves

High school diploma or GED.
Understanding of basic dietary principles.
Serve Safe certification.

Responsibilities

Verifies the cash drawer impress fund and maintains security of cash; verifies monies, voids, and sales charges with a supervisor at the end of the shift.
Maintains basic knowledge of cafeteria retail food and beverage items, prices, and locations; answers routine customer questions about products and transactions.
Sets up assigned equipment and supplies, maintains a stocked and clean condiment area, and empties trash receptacles in the work area.
Follows sanitation and personal hygiene guidelines, proper handwashing practices, and the clean-as-you-go policy; cleans and sanitizes equipment and properly uses and stores cleaning agents.
Inventories and orders food items according to established par levels, contacts vendors, checks deliveries against invoices, signs invoices approving payment, and maintains invoice files for food cost accounting.
Reports missing products and items that do not meet standards to a supervisor.
Monitors and maintains food safety standards, including correct food handling, storage, labeling, dating, and stock rotation according to FIFO and departmental policy.
Uses a calibrated thermometer to verify and document food temperatures, takes and documents corrective action when holding temperatures are not met, and reports questionable food quality.
Completes assigned quality-control monitoring, including refrigeration and freezer temperature records, food temperature records, tastings, food preparation evaluations, and sanitizer logs.
Opens and closes the unit and provides operational coverage for vacant positions; adjusts and assigns coverage based on operational needs.
Ensures staff follow required procedures, delegates tasks, and serves as a liaison between managers and employees.
Supports departmental initiatives and assists with staff training and in-service.
Reconciles cash and non-cash revenues and monitors cleaning of all areas to help maintain satisfactory inspection ratings.
Models outstanding customer service and the organization’s Standards of Professional Behavior.