Supervisor, Food Services (5690)

Coordinates and supervises activities for processing, preparation, storage and distribution of food to the patient tray line and cafeteria to ensure quality services is provided to hospital patients, staff and visitors. Coordinates and performs inventory/supply and requisitioning activities.

Essential Function

Apprises Director/Manager, Food Services of all activities, pertinent changes in internal/external market, threats and opportunities in a timely and anticipatory manner and presents action plans for immediate implementation/approval.

Maintains current awareness of customer's needs and meets standards and requirements of food and nutrition services.

• Implements food service activities to ensure that quality food processing, preparation and distribution services are provided to hospital staff, patients and visitors.
• Ensures that food is prepared/replenished to maintain a continuous operation. Ensures policies and procedures are adhered to in accordance with hospital, Department of Health, State and other regulatory requirements.
• Inspects dietary areas and equipment to ensure compliance with instructions, regulatory, sanitary and safety requirements and established policies and procedures.
• Maintains departmental policies, procedures, standards and practices.
• Maintains confidentiality of patient, department and hospital information. Adheres to established department policies, procedures, objectives, quality, safety, environmental and infection control activities.

Coordinates, plans and supervises daily production/distribution activities with cafeteria and central tray sections.

• Plans work schedules to provide adequate support all times.
• Makes work assignments; sets priorities and redirects employees to other tasks as the need arises.
• Monitors workflow and verifies that required tasks have been performed as required.
• Demonstrates knowledge of Food and Nutrition services and makes decisions which utilize resources effectively.

Confers and works collaboratively with department/hospital staff/visitors in compliance with iRESPECT standards and promoting patient/customer satisfaction to coordinate and implement activities, to obtain information, answer inquiries and resolve problems.

Supervises, develops and motivates direct reports to ensure that a capable, productive staff exists in the Food and Nutrition department.

• Assists in selecting staff. Orients, trains and develops staff to meet requirements set forth in department plan.