Food $ Nutrition Services Production & Catering Supervisor
Company Name:
Cheyenne Regional Medical Center
Food $ Nutrition Services Production & Catering Supervisor
Salary: Grade 12 $16.74 - $21.77/hr (midpoint)
Facility: Cheyenne Regional
Department: Food and Nutrition
Schedule: Full-time
Shift: Variable shift
Hours: Vary
Job Details: High School graduate or equivalent required
ROLE SUMMARY-?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /->
Works under the supervision of the Director of Food & Nutrition Services and the Operations Manager.Assists with hiring, training, scheduling, evaluating, counseling, and discipline of staff.
-?xml:namespace prefix = st1 ns = urn:schemas-microsoft-com:office:smarttags /->CORERESPONSIBILITIES
1.Supervises and directs daily FNS Production areas at East and West Campus and Coordinates & Supervises all Catering for FNS.Supervises Production and Catering Staff.Responsible for scheduling production and catering staff and adjusting schedules to meet department Pre-Service Meal huddles as needed
2.Responsible for weekly inventory of FNS food & supplies
3.In the absence of supervisors and managers in other areas of Food Services Department- supervises and leads retail, catering, transport, sanitation, Room Service and safety activities. Acts as primary leadership team member when manager or director are unavailable
4.Maintains Food and Nutrition Services quality standards.Responsible for following HACCP/ServSafe procedures to ensure proper sanitation and safety standards. Records and maintains HACCP records according to established department guidelines.Ensures workstations and equipment are clean & sanitized.
data collection and tracking for Production and Catering Areas.Responsible for ensuring all required audits and data are complete and documented and actions requiring attention are corrected.
and participates in meal rounds and customer satisfaction surveys with patients and customers to ensure accuracy of trays and service.
the monitoring/shadowing of Production and Catering Staff.
Monthly Rounding with Production and Catering staff training and new staff training for Production and Catering Areas
9.Works with Operations Manager to complete annual competencies and performance evaluations for Production and Catering Staff
effectively with other staff members, within and outside of the department, to ensure the effective preparation and flow of food production, tray assembly, delivery and pick up. Participates in monthly department meetings and Retail meetings.Reports to FNS management team, keeping the leadership informed of daily work related items.
11.Responsible for ensuring recipes are prepared according to standards and to ensure all allergens, nutritionals, etc. are listed and accurate.Responsible for maintenance of up-to-date Recipe books & photos at all stations.
12.Assists and leads staff in food prep and side duties as assigned, aids staff with patient ticket orders and assembling patient trays according to written instructions; and ensures accuracy of tray to patient''s physician ordered diet, stocks and maintains tray line supplies, aids with tray delivery/pick up and in the dish room when needed, assists in inventory, daily inspections, receiving, and storage of supplies.
13.Demonstrates stewardship through inventory and food waste control.Responsible for ensuring proper cash handing procedures and controls, cash counting, cash deposits and change orders.
14.Assists with hiring, training, scheduling, evaluating, counseling, and discipline of staff.
weekend coverage rotation for Patient Services & FNS department as needed.
SKILLS, KNOWLEDGE,ANDABILITIES
Excellent verbal, written and interpersonal communication skills;
Ability to lead others;
Ability to read and follow written instructions and recipes;
Demonstrates proper phone etiquette;
Intermediate computer skills;
Demonstrated knowledge of POS/cash register system;
Demonstrated knowledge of various hospital therapeutic diet orders
Ability to problem solve and perform basic mathematic calculations;
Demonstrates an independent work initiative, excellent organizational skills, sound judgment, attention to detail and the ability to handle multiple tasks simultaneously;
Ability to work in a high volume and high stress environment with varying hours and shifts;
MINIMUM REQUIREMENTS
High School diploma, GED
Two years restaurant, hotel, foodservice, or hospital setting experience;two years leadership or supervisory experience
ServSafe certification within 90 days of hire
PREFERRED QUALIFICATIONS
Associates degree in culinary arts, nutrition, or related fieldEstimated Salary: $20 to $28 per hour based on qualifications.
Cheyenne Regional Medical Center
Food $ Nutrition Services Production & Catering Supervisor
Salary: Grade 12 $16.74 - $21.77/hr (midpoint)
Facility: Cheyenne Regional
Department: Food and Nutrition
Schedule: Full-time
Shift: Variable shift
Hours: Vary
Job Details: High School graduate or equivalent required
ROLE SUMMARY-?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /->
Works under the supervision of the Director of Food & Nutrition Services and the Operations Manager.Assists with hiring, training, scheduling, evaluating, counseling, and discipline of staff.
-?xml:namespace prefix = st1 ns = urn:schemas-microsoft-com:office:smarttags /->CORERESPONSIBILITIES
1.Supervises and directs daily FNS Production areas at East and West Campus and Coordinates & Supervises all Catering for FNS.Supervises Production and Catering Staff.Responsible for scheduling production and catering staff and adjusting schedules to meet department Pre-Service Meal huddles as needed
2.Responsible for weekly inventory of FNS food & supplies
3.In the absence of supervisors and managers in other areas of Food Services Department- supervises and leads retail, catering, transport, sanitation, Room Service and safety activities. Acts as primary leadership team member when manager or director are unavailable
4.Maintains Food and Nutrition Services quality standards.Responsible for following HACCP/ServSafe procedures to ensure proper sanitation and safety standards. Records and maintains HACCP records according to established department guidelines.Ensures workstations and equipment are clean & sanitized.
data collection and tracking for Production and Catering Areas.Responsible for ensuring all required audits and data are complete and documented and actions requiring attention are corrected.
and participates in meal rounds and customer satisfaction surveys with patients and customers to ensure accuracy of trays and service.
the monitoring/shadowing of Production and Catering Staff.
Monthly Rounding with Production and Catering staff training and new staff training for Production and Catering Areas
9.Works with Operations Manager to complete annual competencies and performance evaluations for Production and Catering Staff
effectively with other staff members, within and outside of the department, to ensure the effective preparation and flow of food production, tray assembly, delivery and pick up. Participates in monthly department meetings and Retail meetings.Reports to FNS management team, keeping the leadership informed of daily work related items.
11.Responsible for ensuring recipes are prepared according to standards and to ensure all allergens, nutritionals, etc. are listed and accurate.Responsible for maintenance of up-to-date Recipe books & photos at all stations.
12.Assists and leads staff in food prep and side duties as assigned, aids staff with patient ticket orders and assembling patient trays according to written instructions; and ensures accuracy of tray to patient''s physician ordered diet, stocks and maintains tray line supplies, aids with tray delivery/pick up and in the dish room when needed, assists in inventory, daily inspections, receiving, and storage of supplies.
13.Demonstrates stewardship through inventory and food waste control.Responsible for ensuring proper cash handing procedures and controls, cash counting, cash deposits and change orders.
14.Assists with hiring, training, scheduling, evaluating, counseling, and discipline of staff.
weekend coverage rotation for Patient Services & FNS department as needed.
SKILLS, KNOWLEDGE,ANDABILITIES
Excellent verbal, written and interpersonal communication skills;
Ability to lead others;
Ability to read and follow written instructions and recipes;
Demonstrates proper phone etiquette;
Intermediate computer skills;
Demonstrated knowledge of POS/cash register system;
Demonstrated knowledge of various hospital therapeutic diet orders
Ability to problem solve and perform basic mathematic calculations;
Demonstrates an independent work initiative, excellent organizational skills, sound judgment, attention to detail and the ability to handle multiple tasks simultaneously;
Ability to work in a high volume and high stress environment with varying hours and shifts;
MINIMUM REQUIREMENTS
High School diploma, GED
Two years restaurant, hotel, foodservice, or hospital setting experience;two years leadership or supervisory experience
ServSafe certification within 90 days of hire
PREFERRED QUALIFICATIONS
Associates degree in culinary arts, nutrition, or related fieldEstimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
