Food Services Supervisor | Per Diem/As Needed Days | UMMC North Campus / Batavia in BATAVIA, New York at Rochester Regional Health
NewSalary: $19.00 - $25.50/hr
Rochester Regional Health
BATAVIA, New York, 14020, United States
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Job Description
JOB ID: REQ_238800
Description
Description
Job Title: Food Service Supervisor
Department: Food and Nutrition Services
Location: UMMC - North Street CampusAddress: 127 North Street, Batavia, NY 14020
Hours Per Week: Per Diem, As Needed
Schedule: 6am to 2pm
Job Profile SummaryDepartment: Food and Nutrition Services
Location: UMMC - North Street CampusAddress: 127 North Street, Batavia, NY 14020
Hours Per Week: Per Diem, As Needed
Schedule: 6am to 2pm
Summary:
Under the general supervision of the food service administrator and/or clinical dietitian, supervises and coordinates all activities of kitchen workers receiving, storing, preparing and cooking of foods for the hospital patients, staff, visitors, and other customers following standard practices and procedures complying with regulatory requirements.
Reports To: Director of Food Service
Titles Supervised: All Food Services Employees
Essential Responsibilities:
1. Directs the daily operation of food service department. Counsels, guides and instructs as necessary to develop and maintain effective working relationships and coordinates the various sections, e.g. purchasing, receiving, storage, food preparation and production, distribution, clean-up and sanitation. Interpret and implement established policies, procedures, methods, and techniques as applicable to various sections and personnel.
2. Works with other staff personnel to review and evaluate operating policies, procedures, methods, and techniques and recommend changes to increase quality of service, productivity, and cost-effectiveness. Instruct, evaluate, and coach supervisory personnel to effectively carryout their responsibilities.
3. Sets up weekly statistical reports on nourishments, invoicing, temperatures, sanitation sheets, records, meal census, meals served, meals cost, cash book, etc.
4. Develops or delegates preparation of menu for all special lunches, dinners, and other staff or facility function.
5. Utilizes sound judgment and conflict resolution skills at all times.
6. Responsible for orientation in-service education and evaluation of all employees.
7. Supervises employees during receiving, storage, preparation, serving, collecting and ware washing duties to ensure proper techniques are used and established procedures and methods are maintained in all area.
8. Observes methods of food preparation, cooking, and size of portions to ensure food is prepared and served in prescribed manner.
9. Assure compliance by department personnel with department objectives, quality assurance, safety, environmental and infection control.
Age Specific Care:
Provides age and culturally appropriate assessment, interpretation of clinical and laboratory data and develops and implements age appropriate interventions and plans of care including education within the parameters of his/her position responsibilities and licensure. Ensure staff considers age related concerns such as: hearing, vision, speech and level of understanding, when interacting with patients, employees and families.
Minimum Qualifications: NonePreferred Qualifications:
Licensure/Certification: N/A
Experience/Skills/Abilities:
Under the general supervision of the food service administrator and/or clinical dietitian, supervises and coordinates all activities of kitchen workers receiving, storing, preparing and cooking of foods for the hospital patients, staff, visitors, and other customers following standard practices and procedures complying with regulatory requirements.
Reports To: Director of Food Service
Titles Supervised: All Food Services Employees
Essential Responsibilities:
1. Directs the daily operation of food service department. Counsels, guides and instructs as necessary to develop and maintain effective working relationships and coordinates the various sections, e.g. purchasing, receiving, storage, food preparation and production, distribution, clean-up and sanitation. Interpret and implement established policies, procedures, methods, and techniques as applicable to various sections and personnel.
2. Works with other staff personnel to review and evaluate operating policies, procedures, methods, and techniques and recommend changes to increase quality of service, productivity, and cost-effectiveness. Instruct, evaluate, and coach supervisory personnel to effectively carryout their responsibilities.
3. Sets up weekly statistical reports on nourishments, invoicing, temperatures, sanitation sheets, records, meal census, meals served, meals cost, cash book, etc.
4. Develops or delegates preparation of menu for all special lunches, dinners, and other staff or facility function.
5. Utilizes sound judgment and conflict resolution skills at all times.
6. Responsible for orientation in-service education and evaluation of all employees.
7. Supervises employees during receiving, storage, preparation, serving, collecting and ware washing duties to ensure proper techniques are used and established procedures and methods are maintained in all area.
8. Observes methods of food preparation, cooking, and size of portions to ensure food is prepared and served in prescribed manner.
9. Assure compliance by department personnel with department objectives, quality assurance, safety, environmental and infection control.
Age Specific Care:
Provides age and culturally appropriate assessment, interpretation of clinical and laboratory data and develops and implements age appropriate interventions and plans of care including education within the parameters of his/her position responsibilities and licensure. Ensure staff considers age related concerns such as: hearing, vision, speech and level of understanding, when interacting with patients, employees and families.
Minimum Qualifications: NonePreferred Qualifications:
- Education/Training: High School Diploma and/or equivalent preferred
- Degree in Nutrition or related field preferred.
- Degree certification by the Dietary Managers Association preferred.
- At least two years of progressive supervisory experience in a health care food service environment preferred.
Licensure/Certification: N/A
Experience/Skills/Abilities:
- Knowledge of State Food Service and Sanitation regulations.
- Familiarity with a variety of computer systems.
- Ability to effectively interact and communicate with all levels of staff and with patients, visitors and members of the community.
PHYSICAL REQUIREMENTS: M - Medium Work - Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects; Requires frequent walking, standing or squatting.
PAY RANGE: $19.00 - $25.50
The listed base pay range is a good faith representation of current potential base pay for successful applicants. It may be modified in the future. Pay is determined by factors including experience, clinical licensure date, relevant qualifications, specialty, internal equity, location, and contracts.
Rochester Regional Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, creed, religion, sex (including pregnancy, childbirth, and related medical conditions), sexual orientation, gender identity or expression, national origin, age, disability, predisposing genetic characteristics, marital or familial status, military or veteran status, citizenship or immigration status, or any other characteristic protected by federal, state, or local law.
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Job Location
BATAVIA, New York, 14020, United States
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