Food Service Supervisor Dietary FT Days SLB

POSITION SUMMARY
(General statement reflecting the overall purpose of the position.)
Coordinates and supervises Food Service Workers in the performance of their duties. Completes established competencies for the position within designated introductory period. Other related duties as assigned. Patient Meal Service Supervisor, closing shift, 5 days/week. Patient Meal Service Supervisor. Coordinates and supervises Food Service staff in the performance of their duties. Has input on hiring, firing, and disciplinary decisions.

POSITION QUALIFICATIONS
MINIMUM EDUCATION: High School Graduate or equivalent
PREFERRED EDUCATION: Courses in nutrition, sanitation, personnel management and quantity food production
MINIMUM EXPERIENCE: 1 to 2 years in healthcare or restaurant environment
PREFERRED EXPERIENCE: 1 year supervisory experience in a health care institution
REQUIRED CERTIFICATIONS/LICENSURE: Certified Food Manager from the San Antonio Metropolitan Health District or ANSI Accredited Food Manager Certificate
PREFERRED CERTIFICATIONS/LICENSURE: NA
REQUIRED COURSES/ COMPLETIONS (e.g., CPR): NA

General Management:
 Supports established goals and objectives that support overall strategic plans of the facility/Baptist Health System
 Monitors the annual department operating and capital budgets
 Supervises daily operations of assigned department/s
 Supervises performance of staff
 Demonstrates objectivity in decision making, utilizing facts to support decisions
 Supports the mission statement, policies and procedures of the Baptist Health System
 Participates in eliminating boundaries to achieve integrated, efficient and quality service
 Achieves ongoing compliance with all regulatory agencies
 Serves as a resource to employees and customers as demonstrated by visibility and knowledge of issues
 Demonstrates flexibility in response to change
 Anticipates and responds to problems and risks

Job Description
 Communicates effectively with all levels in the organization and with inter/external customers
People Management:
 Assists in selection of personnel for hire and promotion; takes appropriate actions regarding counseling, disciplinary actions, demotion and termination
 Supervises, supports and coaches direct reports
 Responds proactively to employee needs and concerns
 Assists with development of “experts” and “expertise” throughout the department and seeks employee input
 Facilitates consensus among divergent groups
 Minimizes staff turnover
 Conveys employees’ strengths and accomplishments
 Assists in evaluating assigned staff performance and competency, providing direct feedback
 Supports competency plans

Department/Business Unit Management:
 Directs and coaches Food Service Workers in the performance of their daily duties
 Assures temperature and appearance of food on tray line is always up to standards
 Assures patient trays are accurately assembled
 Performs visual inspection of the work areas and equipment to assure proper functioning and sanitation. Reports equipment malfunctions to Maintenance Department.

Corrects any improper situation in the work areas
 Performs visual inspection of employees for proper uniform, hair restraints and any health problem that may interfere with the safe performance of their duties
 Participates in preparing weekly employee schedule and work assignments
 Prepares accident and incident reports as necessary
 Informs Director of supply, equipment, utensils and staffing needs
 Conducts orientation of new employees
 Conducts in-service training
 Adheres to all local, state, and federal regulations
 Utilizes resources efficiently and effectively
 Maintains safe environment
 Addresses patient population-specific needs
 Participates in Performance Improvement activities