What are the responsibilities and job description for the Food Service Supervisor - Full Time - Day/Evening position at Hackensack Meridian Health?
“Our team members are the heart of what makes us better. At Hackensack Meridian Health we help our patients live better, healthier lives — and we help one another to succeed. With a culture rooted in connection and collaboration, our employees are team members. Here, competitive benefits are just the beginning. It’s also about how we support one another and how we show up for our community. Together, we keep getting better - advancing our mission to transform healthcare and serve as a leader of positive change.”
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The Supervisor, Food and Patient Services is responsible for supervision of all diet aides in the Pavilion and Women and Children's kitchens. Delegates tasks to the aides in assigned areas, including training, coaching, and evaluating. Ensures that uniform and grooming standards are enforced. Contributes to implementation of patient menu / service improvements.
A day in the life of a Food and Patient Service Supervisor at Hackensack Meridian Health includes:
- Performs the biweekly scheduling including the vacation planning and distribution of holidays and personal days and ensures proper coverage.
- Maintains daily assignment schedule and reassigns staff as necessary according to ability. Trains and ensures fair work distribution, and makes sure all staff is cross trained to attain job satisfaction and growth.
- Maintains standards for sanitation and safety.
- Reports mechanical deficiencies to the Operations Manager. Places work orders as needed.
- Takes responsibility in conjunction with the sous chef that the food has the proper presentation, portioning, taste, dietary compliance and consistency.
- Maintains temperature of freezers, refrigerators, and dishwashing machines to ensure food and patient safety in conjunction with Sous Chef.
- Holds daily communication meetings to keep the staff well informed al all activities important to our department within the campus.
- Checks random patient trays for accuracy, to patient diet, and menu order so nothing are forgotten, to increase patient satisfaction or as requested.
- Oversees and makes sure that the tray line starts on time and all tickets are completed.
- Assures that all personnel follow established procedures for presentation.
- Adheres to the standards identified in the Medical Center's Organizational & Managerial Competencies.
Education, Knowledge, Skills and Abilities Required:
- Associate's degree in food management or equivalent and 5 years supervisory experience from a hospital or similar food service environment.
- OR High School diploma, general equivalency diploma (GED), and/or GED equivalent programs and 10 years supervisory experience from a hospital or similar food service environment.
- Candidate must have Food Safety and Sanitation Certification or ServSafe Certification or Certified Food Safety Manager
Education, Knowledge, Skills and Abilities Preferred:
- Associate's degree in food management
- Bachelor's degree in food management or equivalent
- Proficiency in computer skills.