Food Services Supervisor, Per Diem

Summary

Oversight of daily kitchen activities, cafeteria, production, and catering activity. Ensures patient food is prepared in compliance with production amounts, portion specifications and IDDSI standards. Directly responsible for Food Service Assistants in maintaining high standards of sanitation, housekeeping and safety. Participate in quality assurance program including performing taste and temperature tests, recording refrigerator, tray line and dish machine temperature logs, and ensuring the cleaning sanitation procedures are followed by keeping completed sheets on file and performing daily tours of the areas.

Key Responsibilities

• Food service workflows for assigned shifts are assigned and overseen to meet quality and productivity goals.

• Equipment is monitored and maintained per department guidelines.

• Sanitation and housekeeping services are provided and supervised to meet established guidelines.

• Patient tray line is directed and inspected to meet department standards ensuring portion specifications, appearance, quality, temperature, food palatability, and tray accuracy.

• Kitchen and café rounding is conducted to maintain efficiencies and support staff where needed.

• Department security is maintained during shift.

• Temperature logs are completed daily.

• Assist staff with computer needs such as yearly mandatory trainings and up to date contact information.

• Periodic reports are prepared per manager guidelines.

• Weekly work schedule is prepared to ensure adequate coverage to meet department needs.

• Inservice's are developed and given to department staff on a monthly basis or as needed.

• Time clock data is monitored, and input and payroll activities are completed weekly.

• Team members are oriented, mentored and supported to achieve stated goals for performance.

• Yearly performance evaluations are completed in accordance with organizational standards.

• Delegation of work to staff is consistent with their abilities, professional development and needs of the department.

• Additional department, organization, or network activities are completed per established objectives.

• PCC Organizational Values of Innovation, Collaboration, Accountability, Respect, and Excellence are upheld.

Qualifications

Qualifications and Experience

Education/Degree

Required

• High School Graduate, GED required.

Preferred

• Associate's Degree preferred.

Experience

Preferred

• Minimum 2 years experience as Food Service Supervisor preferred.

Skills (Specific learned activity gained through training (e.g. computer skills, keyboarding, presentation, CPR, ACLS, etc.)

Required

• Ability to read, write and speak English required.

• Computer proficiency required. Microsoft office applications preferred with ability to learn new software.

Preferred

• Highly developed communications and interpersonal skills, working with diverse population.

• Work independently, be self-directed and contribute as a member of a team.

• Anticipates challenges and develops and implements strategies for addressing them.

• High level of service delivery. Demonstrate initiative with ability to prioritize work, meet deadlines and adapt to changing situations.

• Attention to detail.

EEO Statement

Spaulding Rehabilitation is an Affirmative Action Employer. By embracing diverse skills, perspectives, and ideas, we choose to lead. All qualified applicants will receive consideration for employment without regard to race, color, religious creed, national origin, sex, age, gender identity, disability, sexual orientation, military service, genetic information, and/or other status protected under law. We will ensure that all individuals with a disability are provided a reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment.