Under the supervision of the Food Service Operations Manager, the Food Service Supervisor is responsible for the following:

Completely supervises all employees in all areas of cold food production, meal service, dishroom and cafeteria operation on weekdays and the entire Food Service Department on weekends and holidays. Supervise maintenance of sanitation standards, chemical handling, fire prevention and safety, food handling and storage, and safe equipment operation in accordance with Department HACCP, and all Federal, State, Local Regulatory standards.  Serves as working lead coordinating activities of workers or service employees engaged in food operations. Assists in ensuring a safe working environment throughout the facility for all employees. Assists in monitoring employee productivity and provides suggestions for increased service or productivity. Will also assign responsibility for specific work or functional activities. Orients and trains employees and will be responsible to maintain employee performance appraisals, employee motivation, guidance and discipline with support from the Operations Manager. Performs day to day assignments in addition to scheduled duties. Works with patients, and customers to ensure satisfaction in such areas as quality, service, and problem resolution. Maintains standards of operations and policies and procedures for facility and Ellis Medicine and all of its affiliates. Complies with Ellis Medicine and Department business Conduct Policy. Complies with all requirements of all Federal, State and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination of Employment Act of 1967, as amended and the Americans with Disabilities Act, as amended. Perform all other duties as assigned

EDUCATION AND EXPERIENCE REQUIREMENTS

High School diploma or GED or equivalent work related experience. Previous supervisory experience required.  5 or more years of related work experience in similar role. Serve Safe Certification

PHYSICAL REQUIREMENTS

Specific physical characteristics and abilities are required to perform the work, such as agility, dexterity and long periods of walking, standing, bending, carrying or lifting supplies and equipment weighing 50 pounds or more.

Sensory requirements include the ability to articulate and comprehend the spoken English language in addition to being able to read and write the English language.

                 Performance Standards                                                  Measurement Criteria

A

Provide general supervision of work area. 

 

1

All areas operate on a timely basis.

 

 

 

2

Sanitation standards are maintained.

 

 

 

3

Equipment used in a safe manner.

 

 

 

4

Proper food handling techniques and portion control is followed.

 

 

 

5

Record employee sick calls and alter schedule/work tasks to accomplish timely completion of all job responsibilities.

 

 

 

6

Implement special functions according to assignments.

 

 

 

7

Information is thoroughly documented re:  temps, attendance, schedule changes.

 

 

 

8

Employee schedules are compared to clock in and out times, accurately finalized and sent to Payroll.

 

 

 

9

New employee orientations are thoroughly conducted and documented.

 

 

 

10

Coordinate with Human Resources interviews and hire dates.

 

 

 

11

Project recruitment and training needs to eliminate over time and excessive PTB hours.

 

 

 

12

Schedules are posted Monday for the following week.

 

 

 

13

All positions are covered on posted schedule.

B

Maintain trained and motivated food service workers.

 

1

Complete performance appraisals on all subordinates by due date.

 

 

 

2

Recommend discipline/discharge according to department/hospital policy.

 

 

 

3

Provide four in-service training sessions for each employee annually.

 

 

 

4

Supervise on the job training.

 

 

 

5

Maintain appropriate daily allotted man-hours.

C

Assist subordinates in dealing with on the job training and personal problems.

 

1

Diplomatically handle employee disagreements.

 

 

 

2

Recommend appropriate resources for employee’s personal problems.

D

Adheres to hospital policies and procedures related to:

Mandatory education Annual health assessment

 

1.

Continuing education records will be completed and forwarded to Human Resources annually regarding manda-tory educational requirements.

 

 

 

2.

Complete annual health assessment form as required, maintains current inoculations.

Ellis Medicine is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, creed, color, religion, sex/gender, age, national origin, disability, genetic information, predisposition or carrier status, military or veteran status, prior arrest, or conviction record, marital or familial status, sexual orientation, transgender status, gender identity, gender expression, reproductive health decisions, or domestic violence victim status.

Salary Range:  $16.63-24.11     /hour                   Pay is based on experience, skills, and education. Exempt positions under the Fair Labor Standards Act (FLSA) will be paid within the base salary equivalent of the stated hourly rates. The pay range may also vary within the stated range based on location.