The Food Operations Supervisor ensures staff follow Hazard Analysis and Critical Control Points (HACCP) and all food safety procedures during the meal tray making process at the trayline, in transportation of food carts and storage of food.

The Food Operations Supervisor ensures staff properly portion food in accordance with diet order at trayline for pediatric, adolescent, adult and geriatric patients. To ensure staff follow the proper procedures sanitizing work area, dishes and smallwares.

Licensure, Certification, or Registration Requirements for Hire: ServSafe certification preferred Licensure, Certification, or Registration Requirements for continued employment: Current ServSafe certification preferred Experience REQUIRED: Previous supervisory or managerial work experience Previous experience using a personal computer, various software applications including the internet Experience PREFERRED: Five (5) years experience in the healthcare field Education/training REQUIRED: High School Diploma or equivalent Education/training PREFERRED: Completion of a Dietary Manager’s Certificate Program or Associate’s Degree in Culinary Arts, Hospitality, Business Administration or related field Independent action(s) required: Supervises the daily operations and coordinates the work of assigned employees to ensure efficient operation. Assists with hiring, training, disciplining and evaluating assigned employees. Maintains accurate employee recordkeeping (staff schedules, timekeeping, tracking overtime, day off requests, absenteeism, etc.). Orders and maintains inventory for work area. Completes and maintains documentation which may include meal counts, food costs, par lists for patient units, opening/closing checklist, trayline checklist, tray accuracy audits, preservice, problem records for maintenance of foodcarts, etc. Monitors Diet Office procedures to include Cerner/CMCS System interface. Supervisory responsibilities (if applicable): Interviews applicants. Trains, schedules, disciplines and evaluates employees. Ensures service standards for area of responsibility which may include accurate portioning of food; sanitation codes; temperature correctness; quality control measures; adherence to patient diets and delivery timeframes, etc. Ensures adherence to local, state, federal and Joint Commission`s health and sanitation requirements. Additional position requirements: Weekend and holiday rotation required. Ability to work operational hours of department as assigned by Manager. Age Specific groups served: All Physical Requirements (includes use of assistance devices as appropriate): Physical: Lifting 20-50 lbs. Other: describe - Pushing carts, refrigerators up to 100 lbs. Activities: Prolonged standing, Walking (distance), Reaching (overhead, extensive, repetitive) Mental/Sensory: Strong recall, Reasoning, Problem solving, Hearing, Speak clearly, Write legibly, Reading, Logical thinking, Other:  basic math calculations Emotional: Fast pace environment, Able to handle multiple priorities, Frequent and intense customer interactions, Noisy environment, Able to adapt to frequent change

Workday Day (United States of America)

EEO Employer/Disabled/Protected Veteran/41 CFR 60-1.4.