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Careers

Supervisor Food Service in Hobart, IN at Community Healthcare System

Date Posted: 3/14/2019

Job Snapshot

  • Employee Type:
    Full-time · Varied Shifts · Varied· 80
  • Location:
    Hobart, IN
  • Experience:
    Not Specified
  • Date Posted:
    3/14/2019
  • Job ID:
    24371

Job Description

Job ID:  24371

Category:    Leadership/Management

Facility:    St. Mary Medical Center • Hospitality and Nutrition

Schedule:    Full-time • Varied Shifts • Varied • 80

Location:  Hobart,  IN

  • Bachelors Degree Preferred


  • JOB RESPONSIBILITES  
    1.   Safety
    1.1.   Practices safe work habits and proper body mechanics.
    1.2.   Follows infection control procedures.
    1.3.   Reports safety matters, data, and/or specific cases to the appropriate person.
    1.4.   Demonstrates knowledge of emergency preparedness procedures and responsibilities.
    1.5.   Maintains clean, safe, and professional work environment.
    1.6.   Demonstrates a commitment to safety and ensures the highest safety standards are adhered to at all times.
     
    2.     Accountability/Reliability
    2.1.   Completes tasks promptly and accurately, accepts assignments cooperatively and completes by agreed deadline.
    2.2.   Can be trusted to follow through on assignments with minimal direction.
    2.3.   Meets standards for attendance and punctuality.
    2.4.   Accepts additional shifts as volume dictates.
    2.5.   Demonstrates commitment to the organization by being reliable and available.
     
    3.     Productivity  
    3.1.   Handles fair share of work and can be trusted to deliver desired results.
    3.2.   Understands and initiates actions to assist department goals when volume increases/decreases.
     
    4.     Self Development
    4.1.   Seeks and accepts opportunities to further knowledge and skills.
    4.2.   Adapts to a changing environment, job assignments, priorities and schedules.  Maintains a positive attitude. 
    4.3.   Presents a professional image at all times; adheres to the dress code; recognizes that every encounter impacts patient/family/visitor perceptions of self and the Hospital.   
    4.4.   Initiates and improves skills through continued learning and demonstrates competence in all aspects of the job.
    4.5.   Participates in opportunities for self-development including external and in-house educational offerings or in-service.
    4.6.   Maintains appropriate credentials.
     
    5.     Privacy and Confidentiality
    5.1.   Respects the privacy of patients, guests and coworkers.  Is sensitive to an environment of patient privacy and well-being, i.e. such as knocking before entering room and pulling privacy curtain. 
    5.2.   Handles, accesses, and discloses patient/hospital information only as required in the performance of the job for treatment, payment or health operations in accordance with applicable laws, regulations, hospital policies and procedures.
    5.3.   Takes steps and follows procedures to secure and safeguard patient and confidential information.
    5.4.   Never discusses confidential information in elevators or public areas.
     
    6.  Personnel 
    6.1
    Participates in hiring process by interviewing and providing input on candidates.
    6.2
    Conducts orientation, training and development of personnel.
    6.3
    Recommends personnel actions such as transfers, promotions and terminations, according to hospital policy.
    6.4
    Schedules staff accordingly and adjust schedules as required, demonstrating conservative staffing and judicious use of overtime.
    6.5
    Maintains the appearance and personal habits of staff
    6.6
    Monitors staff performance in order to be able to conduct evaluations and institute disciplinary action in accordance with hospital policy.
    6.7
    Updates job descriptions as necessary
    6.     Communication
    7.1      Communicates effectively with all through holding and attending meetings
    7.2      Completes any required reports in a timely and well written manner
    7.3      Participates in the resolution of problems/complaints concerning department services/personnel.
    7.4       Communicates with superior regarding any deviations to the policies and procedures of the  
         department
     
    8.   Policy and Procedures
    8.1      Promotes and enforces the policies and procedures of the department and reports any deviations
    8.2      Recommends changes and improvements in department policies and procedures.
     
    9.  Quality
          9.1      Inspects food preparation and serving areas, equipment and storage facilities and orders corrective
                     measures as necessary.
          9.2      Assists in maintaining and improving standards for food service, portioning, recipes and temperatures.
          9.3      Handles QA monitors in relation to foodservice
          9.4      Responsible for patient related activities in conjunction with PCS, such as rounding and service
                     recovery.
     
    10.  Operations
         10.1   Recommends changes in design, setup, display and appearance of the department
         10.2   Performs routine cooler and refrigerator checks for cleanliness and product dating
         10.3   Demonstrates cost control measures reporting overproduction/use of overproduced goods
         10.4   Attends to equipment issues; arranges for and follows up on repairs, makes necessary adjustments for
                   nonfunctioning equipment and makes recommendations for new or replacement equipment.
         10.5   Performs cafeteria cash related duties of balancing, counting and depositing money and making the
                   change order accurately.
         10.6    Supervises the stocking and cleaning of work areas
         10.7    Reports shortages/outages and makes responsible decisions for substitutions regarding to patient food
         10.8    Processes and tracks work orders
         10.9    Tests sanitizer dispenser for proper dilution
         10.10   Runs test strips to assure proper operation of dish machine and pot/pan machine
     
    11.  Cafeteria
          11.1   Works with the food service manager to determine cafeteria menus, specials and events.
          11.2   Tracks sales of items and recommends additions and deletions of items
          11.3   Responsible for maintenance of the computer software for polling and price adjustments and cash
                    related reports for finance.
     
     
    EDUCATION/EXPERIENCE: 
    •         Associates degree in management, food and nutrition, culinary arts, human resources or other related degree required.
    •         Bachelor's degree in the above areas is preferred.
    •         Strong culinary background in large volume cooking.
    •         Management experience required.
    •         Basic knowledge of nutrition.
    •         Demonstrates good oral and written communication skills.
    •         Basic computer skills with Windows and keyboard knowledge or willingness to learn.
    •         Completion of certified dietary manager's course within two years of appointment to position.
     
    MENTAL DEMANDS/WORKING CONDITIONS:
    Assignment requires planning and arranging own work to reach definite objectives.  Solves non-routine operational problems under general guides.  Applies knowledge of a specific field using several varied procedures or techniques.  Will be required to work various shifts and weekends as assigned.  May be required to fill in for other supervisory staff or hourly workers as needed.
     
    PHYSICAL DEMANDS:
    Job requires person to stand or walk most of the day.  Lifts, carries, uses lightweight (25 lbs.) materials/equipment less than half the day.  Occasionally lifts 50-100 lb. loads.  Manual dexterity and close visual effort requires visual acuity, (corrected if necessary) which are required to perform the duties found in a typical office environment.
     
    SERVICE RELATIONSHIPS: 
    Requires frequent contacts with many persons at different levels inside the hospital and possession of interpersonal and communication skills to carry out hospital policies and programs and obtain willing acceptance, consent or action.
     
    ACCOUNTABILITY: 
    Occasional supervision is available while working toward a definite objective using a wide variety of procedures.  Employee plans and arranges own work, reporting to supervisor only unusual matters requiring deviation from established procedure.
     
    SUPERVISORY RESPONSIBILITY:
    Supervises cooks and select food service workers in daily work duties. 

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