Supervisor Dietary SCH
Catholic Health, Buffalo, NY, United States
Facility:
Sisters of Charity Hospital
Shift:
Shift 1
Status:
Full Time
FTE:
1.0
Bargaining Unit:
ACE Associates
Exempt from Overtime:
Exempt: Yes
Work Schedule:
Days and Evenings with Weekend and Holiday Rotation
Hours:
Various shifts between 5A-8P
Summary
Promote, monitor and maintain a positive service culture. Coordinates, directs, supervise department activities to include food preparation, production, assembly, service and distribution for patients/residents, associates, visitors and others (including guests or catered events). Ensure adherence to standardized recipes, menus and safe handling practices. Organize cleaning and sanitizing of work areas, equipment, and small wares. Participates in hiring and progressive disciplinary action up to and including discharge. Is fluent in use of department and facility technology related to operations management, clinical nutrition, staffing and cash accounting. Oversees department cash handling functions. Provides input to department leadership regarding departmental operations. Assist in obtaining operational goals, including but not limited to; food and menu costing, menu planning, staff training and evaluation, purchasing and budgeting.
Demonstrates knowledge of and complies with established hospital and department policies, procedures and objectives, standards for hygiene and personal appearance; CHS Mission; performance improvement program, safety, environmental infection control standards and compliance with local, state and federal regulations and guidelines.
Education
High School graduate
A.A.S degree in Food Service Management or related field required
In lieu of degree, equivalent training obtained through work experience will be acceptable
HACCP/Serf - Safe certification preferred
Experience
One-year Healthcare and/or Commercial Supervisory Food Service experience preferred
Experience in food service
Knowledge, Skills, Ability
Ability to read, write and follow oral and written instructions
Demonstrates the ability to clearly communicate through written & verbal means
Demonstrates computer and math skills
Ability to effectively interact with a diverse work group
Ability to manage multiple tasks and job responsibility
Able to meet specific time frames and demonstrates problem‑solving skills
Working Conditions: Environmental
Exposed to hazards from electrical/mechanical equipment
Exposed to housekeeping/cleaning agents. Chemicals
Subject to flammable, explosive gases cuts and burns
Subject to varying and unpredictable situations
Exposed to hazards of steam and heat and varying degrees of kitchen elements
Standing and walking most of the day
Subject to many interruptions
#J-18808-Ljbffr
Sisters of Charity Hospital
Shift:
Shift 1
Status:
Full Time
FTE:
1.0
Bargaining Unit:
ACE Associates
Exempt from Overtime:
Exempt: Yes
Work Schedule:
Days and Evenings with Weekend and Holiday Rotation
Hours:
Various shifts between 5A-8P
Summary
Promote, monitor and maintain a positive service culture. Coordinates, directs, supervise department activities to include food preparation, production, assembly, service and distribution for patients/residents, associates, visitors and others (including guests or catered events). Ensure adherence to standardized recipes, menus and safe handling practices. Organize cleaning and sanitizing of work areas, equipment, and small wares. Participates in hiring and progressive disciplinary action up to and including discharge. Is fluent in use of department and facility technology related to operations management, clinical nutrition, staffing and cash accounting. Oversees department cash handling functions. Provides input to department leadership regarding departmental operations. Assist in obtaining operational goals, including but not limited to; food and menu costing, menu planning, staff training and evaluation, purchasing and budgeting.
Demonstrates knowledge of and complies with established hospital and department policies, procedures and objectives, standards for hygiene and personal appearance; CHS Mission; performance improvement program, safety, environmental infection control standards and compliance with local, state and federal regulations and guidelines.
Education
High School graduate
A.A.S degree in Food Service Management or related field required
In lieu of degree, equivalent training obtained through work experience will be acceptable
HACCP/Serf - Safe certification preferred
Experience
One-year Healthcare and/or Commercial Supervisory Food Service experience preferred
Experience in food service
Knowledge, Skills, Ability
Ability to read, write and follow oral and written instructions
Demonstrates the ability to clearly communicate through written & verbal means
Demonstrates computer and math skills
Ability to effectively interact with a diverse work group
Ability to manage multiple tasks and job responsibility
Able to meet specific time frames and demonstrates problem‑solving skills
Working Conditions: Environmental
Exposed to hazards from electrical/mechanical equipment
Exposed to housekeeping/cleaning agents. Chemicals
Subject to flammable, explosive gases cuts and burns
Subject to varying and unpredictable situations
Exposed to hazards of steam and heat and varying degrees of kitchen elements
Standing and walking most of the day
Subject to many interruptions
#J-18808-Ljbffr