Tray Line Supervisor, 5:45AM-2:15 PM & 12:00PM - 8:30PM

St. Luke's University Health Network•Bethlehem, PA

29d

About The Position

St. Luke's is proud of the skills, experience and compassion of its employees. The employees of St. Luke's are our most valuable asset! Individually and together, our employees are dedicated to satisfying the mission of our organization which is an unwavering commitment to excellence as we care for the sick and injured; educate physicians, nurses and other health care providers; and improve access to care in the communities we serve, regardless of a patient's ability to pay for health care.

Requirements

High School graduate or equivalent preferred.
Must be able to communicate effectively in English.

Nice To Haves

Previous supervisory experience in a food service environment, preferred but not necessary.

Responsibilities

Assigns personnel so that all essential tray line, cafeteria, patient service and sanitation positions are covered with properly trained personnel.
Covers shorthanded areas by the least expensive method within established guidelines.
Documents late, excused/unexcused absences, and performance problems.
Monitors the performance of Food and Nutrition Services staff.
Corrects problems that arise.
Demonstrates a thorough understanding to department, policies, and procedures and makes recommendations for corrective actions when necessary.
Completes the pre-service checklist assuring that all serving equipment is functioning properly, all food item temperatures comply with department standards and that each station is stocked well enough to complete the meals service in progress.
Ensures that all special orders and special diet items are prepared, present, portioned properly, and labeled.
Approves substitutions when necessary.
Monitors the entire meal service and ensures that food is served properly, attractively, in order, and delivered in a timely fashion.
Returns unacceptable food to production.
Checks all tray line and cafeteria stations to ensure that they are cleaned and sanitized before employees go on break, and again before they leave.
Ensures that all dishes and utensils are cleaned, sanitized, and properly re-stocked in time for the next meal service deadline.