Supvr, Food & Nutrition Svcs

Supervises employees involved in food preparation for patients and cafeteria customers and in food assembly for and delivery to patients. Interviews, hires, orients and coordinates training of new employees. Forecasts and orders food and supplies from external purveyors for patient and cafeteria menus. Supervises various areas of the operation to ensure that sanitation requirements, quality standards and department goals are met.

Responsibilities

Supervises employees involved in food preparation for patients and cafeteria customers and in food assembly for and delivery to patients; Interviews, hires, orients and coordinates training of new employees; Forecasts and orders food and supplies from external purveyors for patient and cafeteria menus; Supervises various areas of the operation to ensure that sanitation requirements, quality standards and department goals are met; Plans work schedules and ensures adequate daily staffing for areas of responsibility; Handles time reporting and associated record keeping; Evaluates performance; Performs disciplinary action; Coordinates maintenance of food service equipment in the main kitchen and on patient units; Maintains security of food products and hospital property; Assists in guiding dietetic students according to defined learning objectives

Requirements

High School diploma or equivalent and 2 years in a supervisory capacity in Food Service or a related field required; Or equivalent combination of education and experience