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Supervisor Dietary SCH

Location: Buffalo, NY, United States
Date Posted: Nov 5, 2019

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Job Description

Status: Part Time w/Benefits Facility: Sisters of Charity Hospital

Work Schedule: Days and Evenings Shift: 1:

Exempt from Overtime: Exempt: Yes FTE: 0.400000: Bargaining Unit: ACE Associates

Summary:
Promote, monitor and maintain a positive service culture. Coordinates, directs, supervise department activities to include food preparation, production, assembly, service and distribution for patients/residents, associates, visitors and others (including guests or catered events). Ensure adherence to standardized recipes, menus and safe handling practices. Organize cleaning and sanitizing of work areas, equipment, and small wares. Provides input to Director, Clinical Manager and Production Manager regarding departmental operations. Assist in obtaining operational goals, including but not limited to; food and menu costing, menu planning, staff training and evaluation, purchasing and budgeting.

Demonstrates knowledge of and complies with established hospital and department policies, procedures and objectives, standards for hygiene and personal appearance; CHS Mission; performance improvement program, safety, environmental and infection control standards.

Responsibilities:

EDUCATION
  • High School graduate
  • A.A.S. degree in Food and Management or equivalent education and skill/knowledge required
  • HACCP/Serf - Safe certification preferred.

EXPERIENCE
  • One-year Healthcare Supervisory Food Service experience preferred
  • Experience in food service preferred

KNOWLEDGE, SKILLS, ABILITY:
  • Ability to read, write and follow oral and written instructions
  • Strong written & verbal communication skills
  • Demonstrates computer and math skills
  • Ability to effectively interact with a diverse work group
  • Ability to manage multiple tasks and job responsibility
  • Able to meet specific time frames and demonstrates problem-solving skills.

WORKING CONDITIONS
  • Exposed to hazards from electrical/mechanical equipment. Exposed to housekeeping/cleaning agents. Chemicals. Subject to flammable, explosive gases cuts and burns. Subject to varying and unpredictable situations. Exposed to hazards of steam and heat and varying degrees of kitchen elements. Standing and walking most of the day.

ENVIRONMENT
  • Extreme Cold: temperature cold enough to cause marked bodily discomfort
  • Extreme Heat: temperature hot enough to cause bodily discomfort
  • Moisture: frequent contact with water and other liquids


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