Food Service Supervisor

% 

of time

Essential Function (Yes/No)

Key Responsibilities

(To be completed by Supervisor)

65

 Food Service Operations Management

• Responsible for Quality Assurance controls of all foods served in Patient Food Service (PFS) and Retail Food Service, according to department, HACCP and food safety standards for quantity, quality and portion control. Reports sub-par quality and quantity to the Executive Chef and Chef Supervisors.
• Ensures that the food is being delivered to the patient a timely manner, and that the temperatures and appearance of food items meet the standards set by the department. 
• Ensures that customer service standards are being met and followed by staff. 
• Initiates and oversees the sanitation & safety procedures of the Patient Food Services and Retail Food Service. 
• Performs annual staff evaluations and any necessary corrective actions.

• Requisitions food items and non -food items from storeroom in a timely and accurate manner.

• Responsible for management of technology systems used for operations including troubleshooting, submission of tickets for support, day-to-day maintenance of machines, and communication of downtime to appropriate manager

• Maintains accurate forecasts and menus in Computrition

• Assists Manager, Food Services area in implementation of unit plans, schedules, quality control, and performance improvement projects. 

• Participates in food services team and related meetings as appropriate. 

• Assists in monitoring expenses, including labor, food & supplies. Assists in making decisions on correcting any problems that arise.

20

Human Resource Management

• Responsible for scheduling culinary employees and maintaining accurate records for department payroll. 
• Tracks employee attendance and take necessary action.
• Participates in selection, orientation, training, scheduling & payroll of patient food service staff.
• Participates in performance evaluations and corrective actions as necessary.

• Responsible for training of assigned staff.  Assists with training of other staff as needed for the patient food service team. 

   

10

Participate in department projects and programs

• Participates in department committees related to job assignment. 
• Collects and evaluates data for quality assessment and improvement, and standards development.

• Orients dietetic interns to the kitchen and assists them in completing their trainings with kitchen staff. Help facilitate interns projects related to patient food services. 

   

3

Other 

• Observes and upholds all University, Medical Center, and Departmental policies. 

• Job duties include access to Protected Health Information. Complies with HIPAA procedures for patient privacy and ensures that supervisees comply.

   

2

Advances Competence as Professional

• Annually develops professional goals for continuing education and a plan to meet these goals.

   

100%