Food Service Supervisor - Nutrition Services

Compensation

$22.96 - $34.44 per hour (Exact rate is determined on a case-by-case basis commensurate with experience level, as well as education and certifications pertaining to each position which may be above the listed job requirements.) The Impact You Can Make As a Food Service Supervisor (Spv, Dietary) you will oversee the staff, food preparation, and meal delivery to make sure patients, visitors, and hospital employees receive safe, nutritious meals on time.

By helping to manage the hospital's food service department, you will make sure meals meet patients' dietary needs and hospital safety standards. Why Choose Glens Falls Hospital? Home-Town Care : Enjoy the Adirondack’s and all it has to offer as the primary hospital for 5 counties! Nursing Excellence : Glens Falls Hospital is an ANCC Magnet® Recognized community hospital - the gold standard for nursing care.

Prestige & Scope : Lead within a detail-oriented unit utilizing advanced monitoring technology.

What You Will Do

(Responsibilities) Operation, observation and supervision: Maintain temperatures, portion size & quality. Make adequate menu substitutions if needed in connection with therapeutic diets, taste, and temperature checklist. Hold staff accountable for completion of duties and to make sure they have a clear understanding of their job responsibilities.

Coordinate with Engineering to ensure equipment is safe and inservice staff to properly use equipment. Sanitation and safety of kitchen and cafeteria. Check floor refrigerators for correct pars to prevent overstocking, dates, cleanliness, neatness and completion to ensure sanitation standards are met. Work in the diet office, filling the duties of a diet clerk.

Personnel: Prepare staff schedules on a weekly and daily basis, monitoring and updating as needed to maintain appropriate service levels. Monitor and evaluate employee performance and attendance. Take necessary actions or recommendations for improvement when necessary. Administrative Duties: Maintain documentation to ensure that all data bases are up to date.

Review and maintain Quality Assurance documentation and make improvements as indicated. Ensure that the test trays and patient/cafeteria surveys are done as scheduled. Review results for recommendations and implement changes into practice and procedure. Training Coordination: Interface with staff, nursing, patients and other customers to identify training needs.

Emphasis upon customer service as measured by improved Press Ganey scores. Track the development of employees through quizzes and observation. Develop a system of rewards for progression providing motivation, participation, and opportunities. Inservice staff on a regular bases with changes within the department and organization policies.

Work with the Department Manager and Production Manager to develop training/education programs. Other Responsibilities: Count cash, read out register, ensure exceptional customer service on the patient units and in the cafeteria, cover inservices, market/signage for the Cafeteria and clinical for special events and meetings.

What You Bring (Qualifications) Education & Experience: AAS degree or at least three years of experience in institutional foodservice management. Licensure, Certifications, Registrations : Serv Safe within 6 months of employment. Skills & Abilities : Good verbal and written communication skills including the ability to listen.

Ability to incorporate foodservice knowledge into daily practices. Must be well versed in all supervisory areas. Computer literate. Ability to give directions in a timely manner. Ability to identify the level of staff’s comprehension for training purposes.