Dietary & Food Svc Supervisor

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. 

Hours: 40 hours per week, day/evening shift

Shift times: 11:00am - 7:30pm

Rotating weekends and holidays required

Location: Lowell General Saints Campus

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. 

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.