Food Serv Supervisor

Bridgeport, CT
Oct 4, 2018

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Job Description

To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values-integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day. EEO/AA/Disability/Veteran
Summary:
Under the direction of the Operating Manager, executes Sodexho Marriott Services and Bridgeport Hospital Support Services'' programs and procedures by training, motivating, and supervising staff to ensure all departmental tasks and responsibilities are met as per schedule.
Responsibilities:
  • 1. CORE RESPONSIBILITES
  • 1.1 Supervises and motivates staff to ensure that work is performed in a manner consistent with department standards and policies and procedures.
  • 1.2 Prepares and/or makes appropriate changes to employee work schedules on a daily, weekly and bi-weekly basis.
  • 1.3 Maintain employee attendance and punctuality records.
  • 1.4 Evaluate the job performance of the employees under their supervision in accordance with schedules developed by the hospital.
  • 1.5 Document employees job performance and takes the appropriate actions/steps under the guidance of the department director/patient services manager.
  • 1.6 Delivery of trays must meet the 45 minute window by supervision of the staff and the use of timers for the 10 minute window for trays placed on food truck.
  • 1.7 Maintains customer service focus and motivates staff to do the same.
  • 1.8 Possesses a knowledge of regulatory requirements (JCAHO, Dept. of Health, etc) and ensures employee work processes and results are in compliance.
  • 1.9 Assure that employees under their supervision consistently adhere to hospital and department policies and procedures.
  • 1.10 Monitor departments inventory by tracking supply usage and advises when inventory levels need to be replenished.
  • 1.11 Maintains key control and equipment control logs.
  • 2. QUALITY ASSURANCE AND IMPROVEMENT
  • 2.1 Participates in rounding program as scheduled.
  • 2.2 Participates in tray assessments program as scheduled.
  • 2.3 Conducts hostess audits as assigned by manager.
  • 2.4 Audits refrigerator/freezer temperatures as assigned.
  • 3. CUSTOMER SERVICE
  • 3.1 Participates in Press Ganey satisfaction survey process to improve scores as assigned.
  • 3.2 Responds with a sense of urgency to direct requests from customers as well as those channeled through the Service Response Center.
  • 4. SANITATION:
  • 4.1 Employee assists in maintaining proper sanitation in the production and retail areas to keep a clean sanitary environment.
  • 4.2 Demonstrates a ''Clean as You Go'' attitude and maintains sanitary work areas to provide proper conditions for food production.
  • 4.3 Maintains clean and sanitary equipment/utensils using prescribed cleaning methods.
  • 4.4 Practices good hand washing techniques at all times.
  • 4.5 Adheres to sanitation guidelines to prevent foodborne illness and possible spread of infections.
  • 5. SAFETY
  • 5.1 Assure the safety of patients, staff and visitors through enforcement of department safety policies and procedures.
  • 5.2 Adheres to safety requirements when performing jobs using the following: (May include but not limited to) Knives, slicers Ovens, grills Steam Tables Cleaning Chemicals, etc.
  • 5.3 Demonstrates proper use of protective devices and clothing as prescribed necessary by job: Jackets Safety Gloves, Oven Mitts Aprons Shoes Goggles, etc.
  • 5.4 Immediately reports all accidents and incidents to supervisor.Before seeking medical treatment, notifies supervisor of a work-related injury.
  • 5.5 Keeps floor free from spills, trash or articles.
  • 5.6 Demonstrates safe lifting practices.
  • 5.7 Ability to demonstrate fire (emergency) evacuation plan.
  • 5.8 Adheres to lock out/tag out procedures.
  • 6. ADDITIONAL TASKS:
  • 6.1 Performs any additional assignments as required by supervisor/manager.
  • 6.2 Attends all scheduled meetings, completes all Health Stream topics, and all other in-services as requested by supervisor/manager. Other information:
    EDUCATION:
    High School Diploma or equivalent certification preferred
    EXPERIENCE:
    Minimum one year experience in a supervisory or lead capacity
    SPECIAL_SKILLS:
    Demonstrated knowledge of position in order to train and direct staff, Demonstrated ability to communicate well, both oral and written, Successful completion of hospital orientation, Successful completion of department orientation
    PHYSICAL_DEMAND:
    While performing the duties of this job, the employee is required to use hands to finger, handle, or feel; reach with
    hands and arms; and talk or hear. The employee is required to stand and walk .The employee must frequently
    stoop, kneel, crouch, or crawl; talk or hear. The employee must regularly lift and/or move up to 25 pounds,
    occasionally move and/or lift up to 50 pounds. The specific vision abilities required include close vision, distance
    vision, color vision, peripheral vision, depth perception, and ability to adjust focus. The noise level in the work
    environment is usually moderate.
    Incumbents as well as external and internal applicants who become disabled must be able to perform the
    essential job functions with or without the assistance of reasonable accommodation as determined on a case by
    case basis.

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    Job Info

    Job: 325

    Department: Food Nutrition
    Category: Service & Trades
    Sub Category: FOOD & NUTRITION
    Status: Part Time With Benefits
    Shift: DAY/EVENING
    Hours: 32.00