Supervisor Food Services

4 weeks ago

Melrose, United States Tufts Medicine Full time

Job Profile Summary 

​This role focuses on activities related to the support services functions, such as dietary and food services, environmental services, general facilities, repair and maintenance, parking, sterilization and transportation to ensure all required support activities are completed in a timely manner and meet the organization's quality standards and expectations.  In addition, this role focuses on performing the following Dietary & Food Services duties: Prepares and serves meals based on general or special diets. Responsibilities also include operating and maintaining kitchens, cafeterias, and counters across entity locations. Manages food inventories, schedules vendor deliveries, food preparation, and menu planning while adhering to regulatory guidelines.  A management role that supervises employees focusing on tactical, operational activities within a specified area, with the majority of time spent overseeing area of responsibility, planning, prioritizing and/or directing the responsibilities of employees. Goal achievement is typically accomplished through performance of direct and/or indirect reports.  A role that supervises para-professional employees.  Responsibilities that typically include: Setting day-to-day operational objectives for team, problems faced may be difficult but typically are not complex, and ensures policies, practices and procedures are understood and followed by direct reports, customers and stakeholders. 

 

Job Overview 

This position is responsible for the preparation, cooking and presentation of all foods for patient and consumer consumption. Responsible for the sanitation of all applicable production and storage areas. Responsible for direct supervision of all kitchen staff, cash handling and opening and closing of the department. Supervises and implements work standards, sanitation and personal hygiene requirements in accordance with local, state, and federal regulations. 

 

Job Description 

Minimum Qualifications: 

1. High School diploma or equivalent. 

2. ServSafe certification. 

3. Allergy Awareness certification. 

4. One (1) year food service experience in a health care facility with demonstrated leadership ability. 

 

Preferred Qualifications: 

1. Associate’s Degree or Bachelor’s Degree. 

2. Three (3) years’ food service experience in a health care facility with demonstrated leadership ability. 

 

Duties and Responsibilities: The duties and responsibilities listed below are intended to describe the general nature of work and are not intended to be an all-inclusive list.  Other duties and responsibilities may be assigned. 

 

1. Opens and closes kitchen, prepares the posted amounts of food following standardized recipes and following Hazard Analysis Critical Control Point (HACCP) guide lines and presenting and portioning them in an appealing and cost-effective manner. 

2. Reviews menus and prepares tallied amounts adjusting when necessary and completes sanitation assignments.   

3. Responds to issues concerning spoiled, unattractive or unpalatable food in café and or on patient line. 4. Ensures that all food supplies meet acceptable standard when delivered. 

5. Monitors area for safe equipment and reports any unsafe conditions to leadership. 

6. Prepares, cooks and delivers function items when needed. 

7. Receives product from vendors following proper safety guidelines, stores items following HACCP standards and completes inventory.  

8. Ensures proper storage of frozen and refrigerated food items, including labeling dating and marking of all prepared items according to department and HACCP standards. 

9. Practices, and ensures compliance with accepted HACCP food production and food handling principles.   

10. Ensures completion of cooking, cooling and raw food temp charts on daily basis. 

11. Supervises the proper set up, service, and clean-up of meals for patients, cafe, and catering. 

12. Monitors, evaluates, and instructs staff in adherence to departmental policies and procedures. 

13. Inspects kitchen and cafeteria facilities and equipment on an ongoing basis for adherence to sanitation and safety standards. 

14. Participates in the development and implementation of policies and procedures, initiates disciplinary action when appropriate. 

15. Orders items as needed and assures that such products meet quality standards and are properly stored and rotated. 

16. Ensures completion of daily duties by production staff. 

17. Conducts in-service and orientation programs for staff as assigned. 

18. Understands the dietary software program for inpatients and can troubleshoot issues as they arise.  

 

Physical Requirements:  

1. Standing and walking for 95% of the day, straining and lifting approximately 30lbs. 

2. Requires manual dexterity using fine hand manipulation to operate computer keyboard. 

3. Exposure to infectious diseases due to interacting with sick patients. 

4. Possible exposure hazardous chemicals due to cleaning and sanitation. 

5. Exposure to heat, cold, steam, chemicals and hot equipment. 

6. Frequent exposure to garbage and trash. 

7. Requires ability to see and hear patient diet changes and visually make these changes: hear comments, requests, and questions and react: visually monitor all departmental activities: visually check patient diets and meal trays. 

 

Skills & Abilities: 

1. Ability to read, write, and understand written and verbal instructions.  

2. Ability to read and interpret documents such as food service guidelines, safety rules, training programs, memos and operating and maintenance instructions.  

3. Ability to speak effectively before groups of guests or team members.  

4. Ability to communicate needs and performance expectations in written form.  

5. Ability to perform closing procedures (counting & tracking currency). 

6 Understanding of HAACP food safety standards including sanitary food handling principles to minimize potential for food borne illness. 

7. Interpersonal skills necessary to interact with patients, patient care team and employees. 

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