Job description
Welcome! We’re excited you’re considering an opportunity with us! To apply to this position and be considered, click the Apply button located above this message and complete the application in full. Below, you’ll find other important information about this position.
Supervisors ensure that safety, sanitation and customer service and behavior standards are maintained in the department.MINIMUM QUALIFICATIONS :
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. High School Diploma or equivalent.
2. Current Food Handlers Certification.
3. Person In Charge (PIC) Training within first 30 days or first class available.
EXPERIENCE:
1. Two (2) years high volume food service job experience with at least One (1) year as a Lead or Supervisor
PREFERRED QUALIFICATIONS :
EXPERIENCE:
1. Certified Dietary Manager certification.
2. Two (2) years of high volume food service supervisory experience in a healthcare setting.
CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.
1. Assures that patients receive high quality, diet appropriate foods and excellent customer service.
2. Ensures documentation of temperature and taste empowering staff to act on unacceptable food products.
3. Monitors appearance of patient meal trays and item placement as well as tray cart movement to ensure on-time delivery (within 45 minutes of patient meal request). Including tray delivery and accuracy audits and performs meal rounds.
4. Collaborates with Manager and Dietitian on menu/special diets and ensures the utilization of standardized recipes
5. Maintains staff adherence to all policies and procedures including uniform standards.
6. Ensures that dish machine temperatures are taken for each meal and all areas are clean and ready for next shift.
7. Ensures all equipment is safe, maintained and functional. Ensures all equipment not functional is reported to facilities engineering and tagged out properly.
8. Maintains sanitation by assigning routine cleaning to staff. Conducts sanitation inspections ensuring HACCP requirements are met and follows through with corrective action as needed.
9. Monitor coolers to prevent food waste (out of date), work with staff and management to adapt menus
10. Analyzes staffing and sales and adjusts as needed within CBA rules to ensure timely customer service and profitability.
11. Monitors cash handling and ensures compliance with established cash handling policies.
12. Coordinates with the Manager regarding retail operation and cross coverage of other areas.
13. Works with management regarding the service of the third shift and menu production needs.
14. Consistently monitors customer service. Coaches team members to improve customer service.
15. Participates in personnel management duties under the direction of department managers including employee disciplines, schedules, approving requested days off and schedule changes according to department policy.
16. Cover call-offs as needed, following department policies regarding overtime and budgets for staffing.
17. Addresses inappropriate behavior when it occurs, including failure to follow standards of behavior, documents and informs the employee’s manager of issues and collaborates on corrective action as needed
18. Provides input to managers regarding performance reviews for employees.
19. Coordinates with manager to provide training to employees including new employee orientation and in-services
20. Supervisory oversight of retail, production and utility functions particularly in absence of area manager
21. Assesses cafeteria before opening – correct signage, food garnished, clean appearance, etc.
22. Collaborates with department management regarding product change recommendations – cost savings, contract changes, etc. Maintains Premier CMA % for maximum rebates.
23. Supervises the receiving, inspection and storage of food stuffs, ensuring all products meet quality and safety standards including properly rotating stock utilizing FIFO, par levels, special event orders and patient menu daily needs.
24. Assures third shift cafeteria customers receive a variety of food choices and excellent customer service, verifying quality and quantity of needed materials to provide department services
25. Supports staff within the EPIC and CBORD software systems when working with patient services and retail.
26. Assures that patients receive high quality, diet appropriate foods and excellent customer service utilizing EPIC for diet orders.
27. Collaborates with management and dietitians for clinical support including when appropriate, reviewing menus and dietary concerns with patients as well as relaying clinical information to dietitians as directed.
PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Ability to walk/be on feet for most of an 8 hour shift
2. In process of training or helping employees or when short staffed may push a patient tray cart (250lbs), lift cases of food or supplies (up to 50lbs) or assist in the dish room.
WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Daily deadline pressure (deliver meals on time, place orders on time)
2. Interaction with patients and customers
3. Often noisy environment with changes in temperature and humidity
SKILLS AND ABILITIES:
1. General Computer knowledge including Excel, Word and Outlook.
2. Effective verbal and written communication including conflict and customer service issue resolution.
3. Experience in following a collective bargaining agreement preferred.
4. Ability to understand written and oral communication.
Additional Job Description:
Scheduled Weekly Hours:
36Shift:
Exempt/Non-Exempt:
United States of America (Non-Exempt)Company:
RMH Reynolds Memorial HospitalCost Center:
600 RMH DietaryAddress:
800 Wheeling Avenue Glen Dale West Virginiagatheringourvoice.org is the go-to platform for job seekers looking for the best job postings from around the web. With a focus on quality, the platform guarantees that all job postings are from reliable sources and are up-to-date. It also offers a variety of tools to help users find the perfect job for them, such as searching by location and filtering by industry. Furthermore, gatheringourvoice.org provides helpful resources like resume tips and career advice to give job seekers an edge in their search. With its commitment to quality and user-friendliness, gatheringourvoice.org is the ideal place to find your next job.