Food Service Supervisor

DEFINITION/PRIMARY FUNCTIONS Under the general supervision of the Nutrition and Food Service Director, the Supervisor/Cook supervises, and coordinates all nutrition and food service daily operations to meet Board of Health, JCAHO, CMS, and BHS standards. Supervises all department staff in the preparation, service, receiving, sanitation and customer service duties to provide quality meals for patients, staff, visitors and community events.

Demonstrates role model leadership through initiative, positive attitude and effective communication. Serves as a positive leader and vehicle for achieving effective and lasting changes as planned for the department and FVH. POSITION QUALIFICATIONS (Minimum qualifications are required unless stated otherwise.) Experience:

Two years previous food services supervisory or leadership experience required. Institutional cooking experience preferred. Supervisory experience preferred.

Education and Training: High school graduate or equivalent. Food Service Management certificate or Hotel/Restaurant Management Degree preferred. License, Certification

Registration:

SERVESAFE - Servesafe Certification within six months of employment. Other Requirements:

Knowledge of food service principles and practice. Excellent verbal and written communication skills. Demonstrated ability to deal successfully and professionally with peers, staff, patients, their families and physicians.

Demonstrated positive attitude, initiative and flexibility to provide role model leadership on a day-to-day basis. Knowledge of all food production and serving equipment. Working knowledge of computer programs (i.e.

Microsoft # Cashing Office. Ability to count money, make deposits, and maintain coin par levels.

• DEFINITION/PRIMARY FUNCTIONS

• Under the general supervision of the Nutrition and Food Service Director, the Supervisor/Cook supervises, and coordinates all nutrition and food service daily operations to meet Board of Health, JCAHO, CMS, and BHS standards. Supervises all department staff in the preparation, service, receiving, sanitation and customer service duties to provide quality meals for patients, staff, visitors and community events.
  
  Demonstrates role model leadership through initiative, positive attitude and effective communication. Serves as a positive leader and vehicle for achieving effective and lasting changes as planned for the department and FVH.

• POSITION QUALIFICATIONS (Minimum qualifications are required unless stated otherwise.)

• Experience:

• Two years previous food services supervisory or leadership experience required.

Institutional cooking experience preferred.

Supervisory experience preferred.

• Education and Training:

• High school graduate or equivalent.

Food Service Management certificate or Hotel/Restaurant Management Degree preferred.

• License, Certification & Registration:

• SERVESAFE - Servesafe Certification within six months of employment.

• Other Requirements:

• Knowledge of food service principles and practice.

Excellent verbal and written communication skills.

Demonstrated ability to deal successfully and professionally with peers, staff, patients, their families and physicians.

Demonstrated positive attitude, initiative and flexibility to provide role model leadership on a day-to-day basis.

Knowledge of all food production and serving equipment.

Working knowledge of computer programs (i.e.

Microsoft & Cashing Office.

Ability to count money, make deposits, and maintain coin par levels.