SUPV-KITCHEN | DIETARY

Under the direction of the Food and Nutrition Services Director, the Supervisor supervises and coordinates the activities of kitchen and cafeteria employees preparing, cooking, and serving foods to the hospital patients, staff and visitors.

Responsibilities include:

1. Supervises patient tray line activities to ensure that the tray line is set up properly and that patient food trays and carts are properly assembled and delivered in a timely manner.
2. Monitors preparation of food in all areas (Salad makers, Cooks, Bakers) for all service areas – patients, cafeteria, and special functions using proper food handling techniques.
3. Daily patient census statistics are reviewed to modify food production needs.
4. Keeps Cafeteria stocked with food items, when called for.
5. Sanitation schedules and logs are updated and followed according to hospital, infection control and departmental policies.
6. Schedules of personnel are posted and daily assessment is done to ensure proper staffing of the kitchen/cafeteria.
7. Supervises cafeteria line activities to ensure that the serving line is set up properly.
8. Ensures that the cafeteria line products are checked for accuracy, product quality and temperature for each meal.
9. Sets up cash drawers for the cafeteria cashiers.
10. Completes cash sale reports and counts petty cash funds according to hospital and departmental policy.
11. Schedules of personnel are posted and daily assessment is done to ensure proper staffing of the cafeteria.
12. Personnel policies are enforced and proper action is taken when needed.
13. Closing of the entire department at the end of the day is done in accordance with the hospital policies and procedures.

High school diploma or GED required. Two years food service experience required; previous food services supervisory experience preferred. Certified Food Handler Card within 21 days of employment. ServSafe Certified is strongly preferred.