(Only QUALIFIED Healthcare Professionals accepted) Other – Nutritional Services Supervisor Opening!
Location: Penn Yan, NY (Finger Lakes region of New York State)
Setting: Healthcare setting
Reports to: Nutritional Services Manager
Direct Hire, Full-Time, Excellent Benefits Package, & Competitive Compensation, based on experience.
Education: Minimum: High School diploma or equivalent required.
Preferred: A.A.S. in Food Service Management; Courses in food and nutrition, personnel management or supervisory training are desirable.
Experience: Minimum: Two years previous management and supervisory experience with proven leadership abilities. Preferred: Health care experience.
Supervises the Cook II, Nutritional Services Aide, & Production Cook.
Minimum: Demonstrated ability to supervise and secure cooperation of all employees. Demonstrates sound judgement in assigning tasks, delegating duties for ability to work independently. Evaluates problems and makes recommendations for approval. Demonstrated ability to handle confidential information with discretion and ability to deal with the public in a professional and courteous manner. Ability to meet deadlines, manage multiple priorities and enhance the spirit of teamwork through effective role modeling. Computer literacy required with word processing, spreadsheets, power point Preferred: Experience with Microsoft Office products including word, excel and power point.
Population Specific Requirements: must demonstrate the knowledge and skills necessary to provide care appropriate to the age of the patients served on his or her assigned unit. The individual must demonstrate knowledge of the principles of growth and development of the life span and possess the ability to assess data reflective of the patient’s status and interpret the appropriate information needed to identify each patient’s requirements relative to his or her age-specific needs, and to provide the care needed by pediatric, adolescent, adult and geriatric patient group
Provides supervision of all areas of the Nutritional Services Department. Provides instruction in maintaining high standards of food preparation and service in the daily operation of the department. Provides direction to employees throughout the day to ensure quality and sanitation guidelines are met and required forms are completed daily as part of the established operational standards based on compliance with all regulatory agency standards.
Essential Job Functions (Maximum of the first 5 will be included in the performance appraisal)
STANDARDS: Complies with all H.A.C.C.P.(food safety & sanitation) standards: ensures staff members -a)Use safe & sanitary methods when handling|serving food to prevent food borne illnesses b) Complete all required worksheets (food temps, roasted meats cooling process, leftovers, etc.) c) Comply with established recipes and portion control guide d) Ensure daily calibration along with clean|sanitized storage of thermometer e) Maintain assigned area in a safe, clean and sanitary manner f) Attend and actively participate in daily Culinary Planning (production) meetings. Assures regulation compliance for Acute and LTC operations.
Scheduling|Ordering: Oversees budget through accuracy with staffing schedule, time cards; assists with the ordering|effective utilization of all food, paper, cleaning and miscellaneous supplies.
Production Attends & actively participates in daily production meetings.
Cash handling – Responsible for ensuring accurate and proper cash procedures.
Operations Responsible for ensuring the efficient and effective operation of the department on a daily basis and ensuring the highest quality, timely & accurate meal service for all customers; timely & safe dish room|pots pans.