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Food Service Worker Supervisor

3 months ago

Dayton, United States Veterans Health Administration Full time

The Food Service Worker Supervisor duties include, but are not limited to:
Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval, making rounds on the patient wards, meeting ward personnel and taking corrective action for any problems that might arise on the floors pertaining to food service.
Receives and inspect deliveries. Requisitions all supplies needed for the different areas in Food Service.
Responsible for efficient overall sanitation throughout Nutrition and Food Service.
Conducts menu conferences, completes schedules assignments, cold prep sheets, record temperatures and completes tray assembly area report.
Monitoring and assuring that the proper procedures are carried out in the Diet Communication Center.
Prepares performance ratings/competencies for all employees under his or her direct supervision.
Closely supervises work performance of employees under his/her supervision and discusses work performance and problems with them.
Monitors tardiness and attendance of employees under his/her supervision and provides guidance to the employees.
Makes necessary adjustments in assignments to make sure work is completed.
Embodies the concepts of Customer Service and emphasizes it's importance with employees in the performance of one's duties.
Develops and fosters the climate for positive interactive relationships and demonstrates support for quality service to patients and among Services.
Assures overall Medical Center effectiveness through continued coordination of policies and procedures within the Medical Center.
Follows appropriate communication channels, which promote timely transmission of information, both horizontally and vertically.
Operates an effective working unit by assuring that subordinates complete the tasks to which they are assigned. Explains work requirements so that all food supply items required are available for meeting the meal service schedule.
Knowledgeable of the responsibilities and performance requirements of Food Service Workers WG-2 through WG-4 and WL-4. Uses work outlines to direct employees in making preparations for meal service.
In emergency situations, establishes priorities in the daily operation, this requires using employees available which may be less than originally scheduled and starting and completing all operations in the allotted time.
Defines the standards of quality and quantity to be met; instructs subordinates on difficult work operations; reviews work while in progress or on completion to insure the correct portion sizes, serving dishes, etc., have been used.
Changes work plans, work assignments and methods as necessary to reduce or control costs and to accomplish the work of the unit as effectively as possible in both usual and emergency situations.
Serves as a member of the in-service training team by providing individual and/or group instruction for employees in the correct care and maintenance of food service equipment. Also provides instruction in correct sanitation and cleaning procedures, such as how to mop a floor, how to clean stainless steel, etc.
Knowledgeable on the correct foods to be served on modified diets and provides guidance and assistance for lower grade employees in making decision when assembling patients trays.
Maintains inventory of food service supplies and equipment. Responsible for conducting all quality assurance monitors and sanitation reviews in accordance with established procedures.
Responsible for supervising the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team.
Responsible for supervising the tray assembly operation and for all aspects of sanitation.



Work Schedule:
Rotating Shifts and Days Off


Position Description Title/PD#:
Food Service Worker Supervisor/PD99816S


Physical Requirements
: Supervisory Food Service Workers perform work requiring light to moderate physical effort. They may be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.