Patient Services Supervisor Food Services (Part-Time)

ESSENTIAL DUTIES AND RESPONSIBILITIES:

1. Understands and follows Food Safety Standards. Wears gloves when appropriate. Uses thermometers to check
temperatures. Knows food danger zone. Refrigerates items promptly. Washes hands thoroughly and frequently.
Wears hair restraint appropriately. Keeps cleaning cloths in sanitizing solution. Ensures all foods/beverages are
label/dated and expired foods/beverages are discarded.
2. Uses chemicals safely and appropriately. Uses correct chemical in proper dilution. Never mixes chemicals.
Reports any chemicals missing labels. Utilizes PPE when required
3. Attends meetings. Regularly attends unit meetings. Regularly attends department meetings
4. Performs other tasks/projects as requested. Willingly accepts additional tasks/projects as assigned by a manager or Director.
Takes initiative to complete unassigned tasks without being prompted
5. Attends all required safety training programs and can describe his/her responsibilities related to general safety,
department/service safety, specific job-related hazards, and national patient safety goals.
6. Performs test trays, patient visitations, and shadow reports according to schedule.
7. Maintains appropriate staff levels. Posts jobs and interview applicants to fill vacancies.
8. Ensures positive customer relations interactions
9. Manages difficult or emotional customer situations
10. Responds promptly to customer needs. Initiates service recovery, when appropriate. 
11. Solicits customer feedback to improve service
12. Responds to requests for service and assistance
13. Meets commitments

KEY ACCOUNTABILITIES: 

1. Supervises assigned employees. Monitors and documents performance. Maintains thorough and well-organized
records. Exhibits pleasant and cheerful demeanor. Maintains a helpful attitude towards employees, physicians,
patients, and visitors. Contributes to patient and customer satisfaction goals by providing quality service.
2. Interviews, hires, orient and trains new employees. Selects qualified candidates. Completes paper work, and
competency checks as scheduled. Closely monitors training. Assists in training production staff on patient food
services needs, such as modified diet recipe requirements, patient services production needs, portion control, and
timeliness in which food is delivered to workstation or tray line.
3. Prepares, checks, and adjusts employee schedules. Completes schedules on time. Prepares neat and accurate
4. Coaches, counsels, disciplines, and evaluates employees. Performs effective coaching/counseling. Follows policies
and procedures for discipline. Evaluations accurately reflect performance. Evaluations are completed on time.
5. Conducts, records, and follows-up on unit meetings. Meetings are held monthly. Documentation is thorough and
prompt. Follow-up on topics discussed is timely.
6. Monitors equipment in assigned areas. Equipment is used safely and appropriately. Equipment is cleaned and
maintained per guidelines. Responds to utility failures following department guidelines and adheres to Lockout/Tag-out policies.
7. Follows, enforces, and develops policies and procedures. Established policies and procedures are monitored.
Recommends and/or develops new policies and procedures as needed.
8. Maintains Morrison Patient services standards. Oversees systems and processes to ensure that the strategic and
operational objectives of the facility’s patient services program are accomplished. Evaluates patient-meal
selection, tray completion, tray delivery, and tray retrieval process on a daily basis. Responsive to patient’s needs
at all times. Resolves patient concerns or complaints immediately and/or reports needed assistance to supervisor
as appropriate. Complies with dietary restrictions on special, modified diets to ensure optimal food preferences
are met within guidelines of diet order limitations.
9. Participates in quality improvement and monitoring. Communicates any patient related problems/concerns to
appropriate personnel in a timely manner. Recommends and/or implements quality improvements. Interacts with
Nursing to ensure patients’ food needs are met.
10. Prepares/submits injury and variance reports. Accurately follows procedures for preparing and submit reports.
11. Monitors appropriate and safe use of chemicals. Educates employees about chemicals. Monitors correct storage,
labeling, and dilution. Monitors appropriate use of PPE.
12. Monitors and adjusts staffing to achieve & maintain productivity standards. Actively looks for and implements ways
to increase productivity. Reduces FTE’s when appropriate.
13. Maintains cleanliness of assigned areas. Areas pass health department inspection. Areas pass State Survey.
Areas pass director’s