Supervisor - Food Services - Good Samaritan Hospital - Day/Evening

Schedule

Full Time:  80 Hours/Biweekly

Hours:  Day/Evening Availability 

Every Other Weekend and Holiday, Required 

General Summary

Supervises all facets of food service operations with areas of oversight which may include patient service and retail, menu planning, inventory, food production, customer service, sanitation, equipment maintenance and supervising of Food Services staff.

Duties and Responsibilities

Essential Functions:

• Supervises staff and overall operations to ensure that standards of quality, sanitation and efficiency are met.
• Supervises the production of food.
• Ensures that food preparation areas are maintained in accordance with hospital policy and sanitation standards.
• Oversees the procurement of foods and supplies from vendors and suppliers.
• Inspects food storage and directs sanitary maintenance of kitchen and storage facilities.
• Creates menus.
• Ensures that all foods prepared meet existing standards for quality, freshness, taste and appearance.
• Devises best methods of storage and presentation of food products.
• Maintains change fund, reconciles daily cash and posts and prepares receipts for deposit.
• Responsible for the care and maintenance of department/entity equipment and supplies.
• Compiles data for and prepares regularly scheduled or special reports, analyses and statements.

Common Expectations:

• Selects, trains/orients, evaluates performance, and makes recommendations for personnel actions.
• Prepares work schedules, assigns personnel, guides, and instructs as necessary. Performs work of a similar nature.
• Maintains established policies and procedures, HACCP guidelines, objectives, quality assessment, safety, environmental and infection control standards.
• Enhances professional growth and development through participation in educational programs, current literature, in-service meetings, and workshops.
• Provides outstanding service to all customers; fosters teamwork; and practices fiscal responsibility through improvement and innovation.
• Maintains appropriate records, reports, and files as required.

Qualifications

Minimum Education:

• High School Diploma or GED Required
• Associates Degree In Culinary Arts, Food Service or Business Management. Preferred

Work Experience:

• 2 years Relevant experience. Required and
• 2 years Supervisory experience. Required

Licenses:

• Certified ServSafe within 1 year Required

Courses and Training:

• Restaurant management program. Upon Hire Required

Knowledge, Skills, and Abilities:

• Knowledge of food preparation, catering and food service management.
• Excellent interpersonal/communication skills.
• Basic computer skills.

Benefits Offered:

• Comprehensive health benefits
• Flexible spending and health savings accounts
• Retirement savings plan
• Paid time off (PTO)
• Short-term disability
• Education assistance
• Financial education and support, including DailyPay
• Wellness and Wellbeing programs
• Caregiver support via Wellthy
• Childcare referral service via Wellthy