What are the responsibilities and job description for the Sr. Food Service Supervisor position at University of California?
Full Time Days, Evenings, Nights, Weekends 8 Hours NA The Senior Food Service Supervisor will be responsible for directing the work of food service personnel to ensure timely assembly, and delivery of meals and food related supplies in addition to overall sanitation requirements in the area for compliance with institutional policies and regulatory agency requirements for patients and customers.
They have in-depth knowledge of food service database software to monitor performance and solve problems and are able to make nutritionally sound decisions related to recipes and menus for patients.
In addition to daily operations, this person oversees the Patient Food Service Supervisors. They make decisions for the operations when managers are not present. This position ensures that employees are following the relevant standards and policies for the Nutrition and Food Services Department and that all staff is trained properly and that all HACCP, customer service and sanitation best practices are being followed. They assist to establish, monitor and document quality checks (audits) related to patient or customer satisfaction, patient tray accuracy and quality, accuracy of cash transactions, catering assembly delivery and clean-up, temperature monitoring of refrigerator and freezers, dish machine temperatures and sanitizer concentration. They are responsible for the quality and quantity of their assigned staffs' work.
This position will schedule & replace staff when necessary and ensure that staff schedules are followed appropriately. This position will work as a team with managers and other department supervisors on department initiatives. They will make sure appropriate service recovery is done to ensure patients and customers are satisfied within department resources. In addition to daily operations, this person oversees the Food Service Supervisors. They make decisions for the operations when managers are not present and escalate problems to the manager when beyond their scope. The work schedule may vary and could include working weekends and holidays and at multiple sites.
Involves all aspects of food services in a restaurant, catering, or retail food operation including preparation, serving, safety, and presentation of food and beverages; cleanliness of the facilities, equipment, and table ware; customer service; executing transactions.
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They have in-depth knowledge of food service database software to monitor performance and solve problems and are able to make nutritionally sound decisions related to recipes and menus for patients.
In addition to daily operations, this person oversees the Patient Food Service Supervisors. They make decisions for the operations when managers are not present. This position ensures that employees are following the relevant standards and policies for the Nutrition and Food Services Department and that all staff is trained properly and that all HACCP, customer service and sanitation best practices are being followed. They assist to establish, monitor and document quality checks (audits) related to patient or customer satisfaction, patient tray accuracy and quality, accuracy of cash transactions, catering assembly delivery and clean-up, temperature monitoring of refrigerator and freezers, dish machine temperatures and sanitizer concentration. They are responsible for the quality and quantity of their assigned staffs' work.
This position will schedule & replace staff when necessary and ensure that staff schedules are followed appropriately. This position will work as a team with managers and other department supervisors on department initiatives. They will make sure appropriate service recovery is done to ensure patients and customers are satisfied within department resources. In addition to daily operations, this person oversees the Food Service Supervisors. They make decisions for the operations when managers are not present and escalate problems to the manager when beyond their scope. The work schedule may vary and could include working weekends and holidays and at multiple sites.
Involves all aspects of food services in a restaurant, catering, or retail food operation including preparation, serving, safety, and presentation of food and beverages; cleanliness of the facilities, equipment, and table ware; customer service; executing transactions.
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The final salary and offer components are subject to additional approvals based on UC policy.
Your placement within the salary range is dependent on a number of factors including your work experience and internal equity within this position classification at UCSF. For positions that are represented by a labor union, placement within the salary range will be guided by the rules in the collective bargaining agreement.
The salary range for this position is $116,700 - $131,300 (Annual Rate).
To learn more about the benefits of working at UCSF, including total compensation, please visit: https://ucnet.universityofcalifornia.edu/compensation-and-benefits/index.html
- Bachelor's degree in related area and / or equivalent experience / training.
- Accurate knowledge of all policies concerning food handling including CMS, Title 22, and California Retail Food Code regulations. Academic and applied background in clinical nutrition for acute care setting. Knowledge of medical nutrition therapy principles. Understanding of application of principles to fit needs of patients of diverse health situations.
- Knowledge of dietary and nutrition, organization, HR and UC policies and processes. Knowledge of all relevant industry federal, state and local laws and regulations.
- Demonstrated leadership skills. Motivational and inspires staff to improve the division. Solid customer service skills. Demonstrated ability to effectively manage multiple priorities.
- Solid organizational skills applied to personal work and improving organization of assigned staff and department.
- Actively cooperates and supports the work of others. Effective communicator with peers, patients / families, and multidisciplinary team members. Empathetic and aware of impact on others.
- Solid skills to quickly evaluate complex issues and identify solutions. Demonstrated ability to solve problems and suggest solutions through critical thinking process.
- Solid communication skills; includes active listening, critical thinking, advising and counseling skills. Solid knowledge of common computer programs. Demonstrated ability to teach others.
- Registered Dietitian (RD)
- ServSafe certification or completion of a comparable food safety curriculum or ability to obtain at next scheduled examination date, generally within six months.
- Master's degree preferred.
- Supervisory experience within a healthcare work setting
- 2 years of experience as a Registered Dietitian
- Registered Dietitian (RD)
- ServSafe certification or completion of a comparable food safety curriculum or ability to obtain at next scheduled examination date, generally within six months.
Salary : $116,700 - $131,300