Supervisor: Responsible for all areas of operation of the Food Service Department, including diet office operations, scheduling, hiring, payroll, ordering, and facility specific procedures. Performs annual performance evaluations for food service staff. Applies Seton Medical Center’s Core Values to the performance of every job duty. These values include Dignity, Collaboration, Justice, Stewardship, and Excellence. (Other duties may be assigned).

POSITION SPECIFIC DUTIES (other duties may be assigned)
1. Supervises the preparation, ordering, storage and serving of food items.
2. Participates in Quality Control monitors (i.e. test tray evaluations, tray accuracy, department logs and cleaning schedules, menu audits, etc.) and Performance Improvement projects as scheduled.
3. Conduct daily kitchen inspections according to department standards assuring the facility is compliant to all regulatory agencies regarding food service, sanitation, safety and infection control by conducting daily audits of the kitchen, cafeteria, and all patient nourishment rooms.
4. Follow up with the requisite vendors and maintenance personnel to ensure efficient and safe kitchen operation placing work orders as needed.
5. Actively seeks involvement in facility/hospital wide initiatives and assists with special projects as needed. Confers with the Clinical Nutrition Manager for guidance, training and support.
6. Assists with training, conducts in-services, presentations and daily huddles for food service staff documenting competency of food service staff to ensure an understanding of department policies and procedures.
7. Consults the team regarding issues and concerns, addressing and solving problems within the team whenever possible. Confers with the food service director for guidance, training and support.
8. Responsible for the creation and implantation of three week cycle cafeteria menus and recipes.
9. Oversees the dining room area to ensure the area is clean and orderly.
10. Manages food service personnel schedule, effectively covers schedule for unexpected absences and adjusts payroll as needed.
11. Investigates all accidents/injuries, completes Accident Report forms within the required time frame. Ensures employees report as needed for treatment.
12. Participates in their own performance appraisal by identifying their own learning needs and personal goals with the reviewer during annual evaluation.

QUALIFICATIONS/JOB REQUIREMENTS:
EDUCATION:
▪ High School Diploma or GED
▪ ServeSafe Certification

EXPERIENCE:
▪ Computer Skills (Dietary Software preferable)
▪ Supervising Experience
▪ Food Service Experience

OTHER SKILLS, ABILITIES; KNOWLEDGE:
▪ Ability to read, write and communicate in English.
▪ Able to lift 50 pounds. Must be able to stand for long periods of time.