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Food Service Operations Supervisor

2 months ago

Greensboro, United States Cone Health Full time

Overview:
Oversees and manages operations within patient and production sectors. Collaborates with the management team to implement and uphold standards within the Nutritional Services Department.

Talent Pool:
Environmental & Nutritional Services

Key Responsibilities:
Directly supervise and guide nutrition service personnel: Enforce disciplinary measures as necessary in accordance with established policies and procedures. Conduct and complete performance evaluations as per policy for assigned nutrition service staff.

Daily Oversight:

Weekend Cleaning Assignment Position Sheets:
Accountable for reviewing, inspecting, and ensuring the completion of daily cleaning assignment sheets.

Responsible for organizing, monitoring, and inspecting tasks, with Leads potentially assisting the PSM in providing reports via SRC reporting.

Ensure adherence to FNS Uniform & Personal Hygiene Policy. Facilitate Weekly Huddles and Monthly Department Meetings to foster team unity. As needed, prepare the daily position roster sheet for scheduling the completion of cleaning assignments. Uphold policies and procedures for the facility and department.

Department Training:
Educate all new staff on departmental standards. Provide ongoing training for all department personnel. Conduct and complete performance evaluations as per policy for assigned nutrition service staff. Ensure all food is presented attractively. Attend assigned in-services and other continuing education opportunities.

Food Inspection:
Responsible for daily monitoring and inspecting all walk-in coolers, freezers, and reach-ins for proper labeling, dating, and storage. Assist in organizing all storage areas to ensure safety and efficiency.

Staff Readiness:
Prepare staff for internal and external inspections of the department. May assist with weekly and monthly Food Safety Audits.

Ensure timely and efficient meal service across all service areas: Adhere to Opening/Closing Checklists. Confirm that all documentation is accurate and that all areas are adequately staffed. Ensure that all food is presented attractively.

HACCP Control Monitoring:
Responsible for reviewing, inspecting, monitoring, and enforcing standards on all HACCP daily log sheets.

Time and Temperature Danger Zone:

Responsible for assigning, reviewing, inspecting, monitoring, and enforcing standards on daily temperature logs for various food production stations.


Qualifications:

EDUCATION: High School Diploma or equivalent, Required

EXPERIENCE: 3 years of Food Service Supervisory experience, Preferred

LICENSURE/CERTIFICATION/REGISTRY/LISTING: REQUIRED

If not already certified, ServeSafe certification is required within one year from the date of hire. Must be renewed every 5 years.

PREFERRED:
ServeSafe certification preferred.