Culinary Supv

Job Summary
• Under the direct supervision of the Director of Food and Nutrition Services and advisory supervision of the Clinical Dieticians, the operations supervisor supervises and coordinates daily activities of the Food and Nutrition Services employees preparing and delivering food for hospital patients, staff and visitors, following set policies and procedures and regulatory agency standards. Directs and supervises the preparing and serving of food.
• Must be able to make decisions in the absence of the Director and solve problems. Provides orientation, in-service, and OJT education to all Food and Nutrition Services personnel. Functions as a member of the Food and Nutrition Services Department management team.
Minimum Qualifications
Education/Experience
• High School Diploma/GED required. Associates degree preferred.
• Minimum of 3-5 years of supervisory experience in an acute care environment.
• Previous experience in food service retail preferred. Knowledge of regular and special diets preferred. Must possess good communication skills. Must be able to communicate in English clearly and distinctly and have excellent telephone and people skills.
• Previous experience in a supervisory/purchasing capacity in food service is necessary. Hospital experience is preferable with a good background in nutrition and purchasing. Must be knowledgeable in calculating food costs as well as supply costs. Must know how to take and extend inventory on hand. Must be able to determine proper amounts to purchase. Must be able to work and understand production sheets in order to forecast needs.
License/Certification/Registration
• Certified Food Service Manager by Health Department.
Knowledge, Skills & Abilities
• Ability to comprehend and follow the policies and procedures for MedStar Southern Maryland Hospital Center.
• Ability to read, write and speak or communicate in English to successfully accomplish the essential duties of the position.
• Ability to demonstrate ethical behavior that supports the hospital’s mission, values and commitment to compliance with all federal, state and regulatory laws. Inspires trust and exhibits honesty and integrity within the scope of daily activities.
• Exhibits professionalism, courtesy and excellent customer service, while interacting with patients, guests and co-workers.
• Ability to work effectively with people from a variety of culturally diverse backgrounds.
• Ability to maintain patient confidentiality.
• Must be able to make decisions in the absence of the Director and solve problems.
• Must be able to provide orientation, in-service, and on the job education to all Food and Nutrition Services personnel.
• Ability to function as a member of the Food and Nutrition Services Department management team.
• Maintains all required documentation including but not limited to: temperature logs, sanitation assignments, work assignments, break assignments, etc. up to date at all times.
• Maintains effective communication skills with food service staff, other departments, members of administration team, and the public in general.
• Maintains good attendance record.
• Able to function under stress when dealing with difficult customers.
• Avoids loud speaking, shouting, screaming, and horseplay when serving customers.
• Maintains a customer friendly and professional attitude when dealing with customers.
• Avoids showing personal conflicts and remembers to smile when dealing with customers.
• Ability to organize day-to-day work-flow and prioritize, adjust, and redistribute workload as necessary to assure that optimal service and resource use is achieved within the unit being supervised
Primary Duties and Responsibilities
• Schedules, assigns, and supervises the activities of the dietary aides in serving meal to the patients including tray line set up, tray line operation, quality of food, tray service and accuracy, VIP service, meals delivery, and dish room.
• Checks and supervises tray delivery on each floor.
• Supervises dish room to ensure proper techniques and all established policies and procedures are used.
• Required to work rotating shifts, holidays, and weekends.
• Inspects trays prior to leaving the kitchen for attractiveness, accuracy, palatability, and temperature of food. Places next day’s menu on breakfast trays. Serves as the check on the tray line.
• Responsible for monitoring tray line temperatures. Temperatures are taken and recorded for each meal prior to beginning of tray line as stated in policy.
• Check patient census prior to each meal and make proper adjustments in the number of trays delivered to the floors. Assure tally sheets are completed for each mean in a timely manner.
• Directly supervises the cooks and all food production personnel. Observes methods of food preparation, cooking, and sizes of portions to ensure food is prepared in the prescribed manner.
• Prepares employees’ schedules and supervises the assignments of duties and responsibilities.
• Directly responsible for the sanitation compliance of the department and for keeping up to date the required documentation: temperature records (walk-ins, freezers), tray line food temperatures, completed sanitation records, production sheets, MSDS, etc.
• Understands, follows, and enforces all the departmental policies and procedures.
• Responsible to maintain and improve standards of sanitation, safety, and security. Monitors food service for conformance with quality standards. Monitors employees for clean and proper uniforms and adherence to the department standards, guidelines and dress code.
• Schedules and conducts orientation and in-services educational programs for food service personnel.
• Develops job specifications, job descriptions, and work schedules.
• Maintains a routine personnel evaluation program.
• Maintains time and attendance logs of staff per policy and enforces time and attendance policy with staff.
• Enforces dress code and departmental policies and procedures.
• Responsible for cash handling, deposits, register, etc.
• Prepares late trays as required or may assign someone to the task. Responsible for the tray quality assurance monitor. Maintains late tray log up to date.
• Performs any or all duties in the kitchen, tray line, cafeteria, pot and pan areas, and dish room as required by staffing needs and/or problems.
• Maintains good knowledge of dietary office.
• Assist in the implementation of already established cost control procedures and with new programs as well.
• Makes good use of employee’s time by seeking out work that needs to be done.
• Receives, stocks, and issues supplies needed for the day, according to set policies and procedures.
• Maintains storeroom, walk-in refrigerator, and hot holding units clean and organized.
• Supervises general operation of the kitchen and in the absence of the Executive Chef and Cafeteria supervisor, supervises the cafeteria operation as well as cafeteria employees.
• Recommends disciplinary actions and separations according to established procedures.
• Assigns cleaning duties, inspects department for cleanliness and sanitation, and takes corrective action when sanitation standards are not in compliance.
• Ensures that repairs of malfunctioning equipment are reported to Plant Operations for repairs.
• Directly responsible for orientation and training of newly hired staff.
• Maintains performance evaluations up to date.
• Maintains late tray logs according to already set guidelines.
• Maintains adherence to tray line times to ensure patients receive trays on time.
• Maintains all required documentation including but not limited too: temperature logs, sanitation assignments, work assignments, break assignments, etc. up to date at all times.
• Maintains effective communication skills with food service staff, other departments, members of administration team, and the public in general.
• Able to make sound decisions in the absence of the Director of the department.
• Enforces all policies and procedures.
• Avoids making tray line mistakes, making sure trays are served according to selections made by patients.
• Controls use of unauthorized overtime by making sure productivity standards is met.
• Plans and coordinates the shift activities to make sure all areas are covered and complete prior to end of the shift.
• Maintains high sanitation standards by keeping up with sanitation duties.
• Places food and supply orders for the Food & Nutrition Services Department under the direction of the Director of F&NS.
• Ascertains condition of all incoming supplies and notes discrepancies, damaged goods, and shortages on invoices comparing the amount ordered versus amount received.
• Counts, weigh, or otherwise measure the quantity of incoming supplies.
• Unpacks/uncrate items when received, placing all items in the designated area right away to maintain wholesomeness and minimize the risk of contamination.
• Returns unwanted, damaged goods to vendors for proper credit.
• Responsible for ensuring dish room is cleaned and organized; keeping storeroom and related areas organized, clean and sanitized, shelves free of dust, labeled, and floor swept and mopped, rotating stock (FIFO), keeping items off the floors, observing the 18” rule from ceiling to floor and 6” rule from floor and items off the floor.
• Maintains all refrigerators, freezers, and storage areas in a clean and orderly fashion. Ensures that all leftovers are labeled and dated as required.
• Responsible for maintaining the receiving area, bread room, back storeroom clean, fresh, and free of food debris, boxes, cans, or other refuse.
• Responsible for maintaining potentially harmful chemicals and cleaning supplies stored separately.
• Empty cartons, boxes, crates, are removed from the area.
• Makes sure grease removal is done when needed.
• Makes sure that all non-food supplies are stored separately.
• Ensures loading dock, grease containers area is cleaned once a week or as needed if more.
• Ensures that a properly functioning thermometer is kept in the area and all the refrigerators/freezers at all times.
• Makes certain CO2 tanks are properly chained and all empties tagged.
• Responsible to go over the next day’s menu with the production staff to ensure all items are available for the next day’s production. Pull meats if necessary.
• Responsible for organizing all supplemental feedings, placing them in the appropriate area and verifying dates to avoid expiration.
• Responsible for maintaining inventory of food and supplies.
• Rotate stock daily to ensure product freshness.
• Approve Invoices and update financial checkbook.
• Places supplement orders when needed.
• Responsible for the Physician’s lounge: stock juices, condiments, fruits, cups, plastic ware, etc. on a daily basis.
• Inspects serving line for attractiveness, palatability, and records daily food temperatures prior to the opening of the cafeteria.
• Responsible for monitoring food taking and recording food temperatures. Temperatures are taken and recorded for each meal period prior to the opening of the cafeteria. Temperature records are kept for three months.
• Directly responsible for the sanitation in the cafeteria and dining room area, including the cleaning and sanitation of the tray retrieval area.
• Assists with the cafeteria menu planning, monthly special theme meals, and decorating the serving and dining room areas on special events and/or holidays.
• Responsible to ensure that the cash register drawer is accounted for and the drawer is ready prior to the opening of the cafeteria.
• Monitors and spot checks the cashiers to ensure accuracy and accountability.
• Responsible for maintaining the safe, according to cash handling policies.
• Keeps items stocked; empties trash; cleans salad bar, soda machine, coffee urn, dessert bars, etc; during cafeteria hours to keep clean and neat at all times.
• Keeps food looking fresh during food serving hours by making sure that food is not dry, has good consistency and appearance, and is not too hot and not too cold.
• Responsible for making sure all the food portion sizes are served accordingly.
• Performs other duties as assigned.

About MedStar Health
MedStar Health is dedicated to providing the highest quality care for people in Maryland and the Washington, D.C., region, while advancing the practice of medicine through education, innovation and research. Our 30,000 associates and 5,400 affiliated physicians work in a variety of settings across our health system, including 10 hospitals and more than 300 community-based locations, the largest visiting nurse association in the region, and highly respected institutes dedicated to research and innovation. As the medical education and clinical partner of Georgetown University for more than 20 years, MedStar is dedicated not only to teaching the next generation of doctors, but also to the continuing education and professional development of our whole team. MedStar Health offers diverse opportunities for career advancement and personal fulfillment.