FOOD SERVICE SUPERVISOR

Department: Food and Nutrition - SRMC

FTE: 1.00

Full Time

Shift: Days

Position Summary:

Supervise food service staff ensuring quality control of product and maximum efficiency of workers. Coordinate needs of food service staff with housekeeping and maintenance. Recommend weekly menu choices. Provide staff training. Create and verify cash banks. Assist with budget preparation and monitor expenses. Promote adherence to quality, customer service and sanitation standards. Ensure adherence to Hospitals and departmental policies and procedures. No patient care assignment.

Detailed Responsibilities:

• SUPERVISION - Plan, assign, and organize work for subordinate employees; coordinate with housekeeping and maintenance to meet daily department needs
• TRAYLINE - Set up and operate trayline; check temperatures; cover vacancies
• PRODUCTION - Coordinate needs for all separate food serving areas in the cafeteria; ensure a well stocked facility; check inventory par list; maintain/order food supplies as needed
• MENU - Make weekly recommendations for rotating menu; customer requests; reference food costs, labor and popularity of food choices
• SANITATION - Implement all department sanitation standards; maintain quality standards
• QUALITY - Ensure adherence to established quality standards; evaluate subordinate's performance and compliance with standards
• TRAINING - Train new hires and staff on operating procedures and customer service
• SUPPORT - Support diet office when needed, provide coverage of duties and provide documentation to clinical manager
• CASH HANDLING - Create and verify banks for cashiers, process cashier work sheets, secure and maintain money to meet par, conduct audits, run registers as needed for customer satisfaction
• BUDGET - Prepare annual budget, monitor expenditures, account for variables for assigned areas
• SAFETY - Ensure and maintain adequate safety equipment and training in all areas of the department
• SUPERVISION - Develop efficient organizational structure. Supervise employees and select, terminate, train, educate, correct deficiencies, perform appraisals, issue discipline, counsel, schedule work assignments; encourage staff teamwork and growth initiatives
• PROJECTS - Coordinate the installation of new hardware and software; assist with employee training
• PERFORMANCE IMPROVE - Participate in performance improvement activities and help identify performance improvement criteria
• PERFORMANCE IMPROVEMENT - Develop new strategies and IT related procedures to increase efficiency, enhance workflow and improve customer satisfaction
• EQUIPMENT - Monitor and coordinate the maintenance of FNS computer systems and networks
• EQUIPMENT - Coordinate activities related to repair and maintenance of equipment
• CASH HANDLING - May handle cash and cash related transactions; record transactions and balance cash fund; maintain and monitor fiscal activities for assigned department
• SUPERVISION - Perform routine personnel and payroll functions; monitor and maintain sick and annual leave records
• SUPPLY - Assist in taking inventory and placing orders
  
  

Qualifications

Education:

Essential:

• High School or GED Equivalent
  
  

Nonessential:

• Associate Degree
  
  

Nonessential:

Education specialization:

• Related Discipline
  
  

Experience:

Essential:

2 years directly related experience

Nonessential:

No preferred experience

Credentials:

Essential:

• Valid New Mexico Driver's License
• UNM Vehicle Operator's Permit w/in 60 days
  
  

Nonessential:

• ServSafe or other Cert approved by National Rest Assoc
• ServSafe/other Cert approved by Natl Rest Assoc w/in 6 mo
  
  

Physical Conditions:

Light Work: Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly (Constantly: activity or condition exists 2/3 or more of the time) to move objects. Physical demand requirements are in excess of those for Sedentary Work. May require walking or standing to a significant degree or requires sitting most of the time but entails pushing and/or pulling of arm or leg controls; and/or may require working at a production rate pace entailing the constant pushing and/or pulling of materials even though the weight of materials is negligible.

Essential:

Working conditions:

• Minor Hazard - physical risks, dirt, dust, fumes, noise
• Subject to random alcohol and substance testing