Supervisor Food Services

Department

11953 Non Enterprise Corporate - Food and Nutrition: Cafeteria

Status

Full time

Benefits Eligible

Yes

Hours Per Week

40

Schedule Details/Additional Information

AM & PM shifts and rotating weekends and holidays.

Pay Range

$24.10 - $36.15

Education/Experience

High school diploma or GED equivalent with five years' experience in a food service environment involving the production of food.

LICENSURE, CERTIFICATION, And/or REGISTRATION

ServSafe certification required.

Essential Functions

• Adheres to the hospital and departmental policies and procedures promoting a cooperative work environment. Demonstrates a personal responsibility and commitment to customer service and satisfaction by utilizing communication skills to interact with patients, customers, and staff to develop interpersonal relationships and team building.
• Contributes to overall positive patient and customer satisfaction striving to meet the highest service and quality standards.
• Maintains a 97% or better sanitation rating from the Health Department by following sanitation policies and completing daily/weekly cleaning assignments. Maintains a double gold rating from NSF. Ensures that Sodexo standards are being met consistently. Department maintains a minimum average Gold Check score of silver.
• Monitors quality of product at stations, ensures recipe compliance and adherence to departmental guidelines. Productivity and delivery schedules are met. Serving line start times and schedules are met. Knowledge of setting up the hot/cold line.
• Follows all workplace safety and sanitation rules and regulations helping to maintain a safe work environment. Responds to corrective action plans from weekly sanitation inspections. Completes daily cleaning list.
• Completes required in-service training, job specific training, annual Compliance and HIPAA training, and annual TJC/OSHA training. Also, must complete training and testing using recipes, grilling, knife skills, frying, sauteing, steaming, baking, soup making and roasting knowledge.
• Participates in department?s performance improvement initiatives. Duties are performed accurately and efficiently. Works as a team player; provides support to other Food and Nutrition Services departments as requested by management. Supports diversity through cultural awareness and special menus. Attends all CPM meetings.
• Minimizes product waste and controls cost. All equipment and supplies are properly utilized, maintained, and handled properly to avoid waste and/or breakage. Follows recipes, portion control guidelines, and manages food and supplies.
• Ability to plan work day with regards to time, equipment usage, quantities needed to ensure meals are served on time. Monitors the amount of food needed for the day based on production sheets. Notifies Manager/Team Leader if adjustments are needed.
• Completes batch cooking logs daily.
• Prepares food according to departmental policy and procedures using standardized recipes to ensure all items are of a high quality. Maintains leftover log and waste program, evaluating excess prepared food for future use. Completes and follows HACCP documentation and guidelines. Must label, date and put food away in its proper location after each meal.
• May be asked to complete other responsibilities such as opening or securing the department, issue or count cash drawers and make deposits. May work in an area absence of a manager for a limited amount of time.

Skills & Qualifications

Must be fluent in English and able to follow instructions Works under general supervision. Relies on experience and judgment to plan and accomplish assigned tasks and goals Orients, trains, assigns, and checks the work of junior employees Ability to operate various cooking equipment, as well as follow recipes and to adjust according to volume Able to withstand large temperature variances from cooking areas to freezers and coolers Desire to achieve high customer service standards Ability to work weekends and holidays Ability to communicate with a wide variety of people including patients, visitors, hospital staff, and managers Ability to step in any area on the At Your Request Line (deli, saute & grill station and assembly line) Understanding of the hospital diets (ground, chopped and puree diets)

Work Environment

May be required to work in all areas of the Food and Nutrition Services departments including kitchen and retail areas Exposure to wet tile floors and dangerous, sharp equipment

Our CommitmenttoYou

Advocate Health offers a comprehensive suite of Total Rewards: benefits and well-being programs, competitive compensation, generous retirement offerings, programs that invest in your career development and so much more – so you can live fully at and away from work, including:

Compensation

• Base compensation listed within the listed pay range based on factors such as qualifications, skills, relevant experience, and/or training
• Premium pay such as shift, on call, and more based on a teammate's job
• Incentive pay for select positions
• Opportunity for annual increases based on performance

Benefits And More

• Paid Time Off programs
• Health and welfare benefits such as medical, dental, vision, life, andShort- and Long-Term Disability
• Flexible Spending Accounts for eligible health care and dependent care expenses
• Family benefits such as adoption assistance and paid parental leave
• Defined contribution retirement plans with employer match and other financial wellness programs
• Educational Assistance Program

Note: Eligibility for programs listed above may depend on your FTE or status (e.g., full-time, part-time, per diem, temporary, etc.); please ask a Recruiter for more information during an interview.

About Advocate Health

Advocate Health is the third-largest nonprofit, integrated health system in the United States, created from the combination of Advocate Aurora Health and Atrium Health. Providing care under the names Advocate Health Care in Illinois; Atrium Health in the Carolinas, Georgia and Alabama; and Aurora Health Care in Wisconsin, Advocate Health is a national leader in clinical innovation, health outcomes, consumer experience and value-based care. Headquartered in Charlotte, North Carolina, Advocate Health services nearly 6 million patients and is engaged in hundreds of clinical trials and research studies, with Wake Forest University School of Medicine serving as the academic core of the enterprise. It is nationally recognized for its expertise in cardiology, neurosciences, oncology, pediatrics and rehabilitation, as well as organ transplants, burn treatments and specialized musculoskeletal programs. Advocate Health employs 155,000 teammates across 69 hospitals and over 1,000 care locations, and offers one of the nation’s largest graduate medical education programs with over 2,000 residents and fellows across more than 200 programs. Committed to providing equitable care for all, Advocate Health provides more than $6 billion in annual community benefits.

Provides the highest quality of service to customers at all times. Prepares food by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to plan accurate production requirements and requisition supplies and equipment. Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs. Selects recipes per menu cycle, prepares bakery items, receives inventory, moves, lifts foodstuffs and supplies, and prepares meals for customers requiring special diets. Serves as a specialty cook preparing specialty food according to recipe and specific methods applicable to type of cookery. May clean and sanitize work stations/equipment following Sodexo, client and regulatory rules and procedures.