Supervisor of Nutritional Services

Responsible for directing the preparation and serving of food and the maintenance of a clean and sanitary food service environment.

FUNCTIONS

Check food for temperature, taste and appearance. Direct the set up and arrangement of hot and cold food items, and transportation of food for patients, staff and special functions as needed. Oversee the use of leftover food appropriately; monitor service for overproduction, consistency of food portions and wasted food items. Order produce and dairy on weekdays as per the ordering schedule, following the established par levels. Maintain clean, safe environment, ensure compliance with timely sanitation policy and procedures. Ensure equipment is in functional readiness, report malfunctions. Maintain assigned inventories and requisition supplies. Maintain records, reports, files, and other forms of documentation as needed. Note and resolve patient food service complaints. Participate in and / or give in-service programs and attends departmental meetings. Inventories and orders all food, paper and chemical products from our primary vendors based on our current menu and product usage.(Shared w/ Lead Chef Coord) Perform other related duties as assigned.

SUPERVISORY

Plan, direct, supervise and coordinate activities and functions of assigned unit and maintain standards. Participate in departmental policy formation, interpret and ensure proper implementation of the policies and procedures for Auburn Memorial Hospital and accrediting agencies. Identify problems, investigate and resolve complaints or grievances according to departmental procedures. Develop and direct unit personnel and maintain discipline. Ensure unit personnel are aware of their responsibilities and appraised of their performance. Prints daily temperature logs, food preparation sheets, and staff assignments (2 2-7 days ahead. Prepare and post daily staff lineup to ensure adequate staff coverage, note call-ins and assign direct staff as needed.

QUALIFICATIONS

Requires knowledge of institutional food service. Must have 3 to 12 months of experience in nutritional / food services. Must obtain Foodborne Illness Certification within six (6) months of employment.

Payrate:

$20-$23/hourly