Supervisor Food Services - Part Time, 20 hours a week, Every 3rd W/E, Rotating Holidays

Job Summary

Performs a variety of tasks in the operation to lead and instruct the Food and Nutrition staff engaged in serving patient/retail meals.

Supports and is responsible for incorporating into job performance the Frederick Health (FH) mission vision core values and customer service philosophy and adheres to the FH Compliance Program including following all regulatory requirements and the FH Standards of Behavior.

Example of Essential Functions:

• Supervises hourly staff and at times will serve as the Manager on Duty for the Department.
• Able to cover and perform all tasks and work flows for the associate positions in respective area
• Maintains Taste and Temperature log and Pre-Service checklist for all meals
• Performs routine edits for payroll and may assist manager with schedules in API
• Works with manager to complete regular audits pertaining to quality and temperature
• Regularly completing patient visitation on new admissions.
• Helps maintain the required HACCP logs
• Communicates effectively and maintains relationships with Nursing Managers and staff on each unit. Solicits feedback and is approachable for retail customers.
• Completes various duties as assigned.
• Able to manage patient/customer complaints and concerns and bring to resolution prior to their discharge

Required Knowledge Skills and Abilities:

Possess the ability to supervise and secure the cooperation of workers.

Demonstrate initiative and judgment in assigning tasks delegating responsibility resolving operational problems and adjusting patient grievances.

Knowledge of safe food handling preparation procedures required. ServSafe certification preferred.

Attention to detail with the ability to produce accurate work when frequently interrupted. Demonstrated organization skills.

Strong time management skills with the ability to prioritize and manage multiple tasks.

Excellent verbal and written communication skills in order to effectively interact with employees managers patients and family members of a diverse population base

Must demonstrate and maintain current knowledge and skills in providing appropriate care/contact for patients in the following age groups:

Minimum Education Training and Experience Required:

High School Diploma or equivalent required.

Proficiency in the use of computer software including: Microsoft Word Excel Outlook Email API Meditech and Computrition.

A minimum of two years of hands-on experience preferred in a healthcare food service environment with specific involvement working with menus modified diets and allergies. Demonstrate understanding by altering patient menus accordingly.

Patient Contact

Must demonstrate and maintain current knowledge and skills in providing appropriate care/contact for patients in the following age groups:

• Neonate (0 thru 30 days)
• Infant (31 thru 12 months)
• XChild (13 months thru 12 years)
• XAdolescent (13 years thru 17 years)
• XAdult (18 years thru 65 years)
• XGeriatric (66 years)

Physical Demands

While its not a routine part of the daily activities at times you may be expected to do

Heavy Work Lifting up to 100 pounds on an infrequent basis (less than one lift every three minutes) and/or carrying up to 50 pounds while walking pushing or pulling up to 115 pounds infrequently

Ergonomic Risk Factors:

Repetition:Repeating the same motion over and over again places stress on the muscles and severity of risk depends on how often the action is repeated the speed of the movement the required force and muscles involved.

Forceful Exertion:The amount of physical effort required to perform a task (such as moving patients) or to maintain control of equipment or amount of force depends on the type of grip the weight of an object or person body posture the type of activity and the duration of the task.

Awkward Posture:Posture is the position your body is in and its effect on the muscle groups that are involved in the physical postures include repeated or prolonged reaching twisting bending kneeling squatting working overhead with your hands or arms or holding fixed positions.

Contact Stress:Pressing the body hard on sharp edges can result in placing too much pressure on nerves tendons and blood example using the palm of your hand to hit or stick objects can increase risk of musculoskeletal disorders.

Working Conditions:

Bloodborne Pathogens Exposure Risk:Category B MAY have exposure to blood or body fluids.

Reporting Relationship:

Reports to Manager in respective area. Receives oversight and direction from the Director of Food and Nutrition and clinical team. Supervises hourly staff and at times will serve as the Manager on Duty for the Department.

Caring for you as you care for the CommUNITY

Frederick Health offers a comprehensive and affordable benefits package. Health Dental and Vision insurance are offered the 1st of the month after 30 days of employment to all employees hired to work at least 20 hours per week and we offer multiple plans to best meet your and your familys needs. Life insurance Short-Term Income Replacement and Long-Term Disability are employer paid for eligible employees. Frederick Health offers a robust Paid Time Off program for eligible employees. Our 403B retirement plan helps you save for your retirement and includes an employer match to eligible employees. All employees have access to free financial planning sessions. We also offer an educational assistance program to support your education goals as well as an employer paid Employee Assistance Program.

Pay is based on experience skills and education. If position is part-time salary will be pro-rated based on scheduled hours. The pay range may also vary within the stated range based on specialty if applicable. Non-Exempt positions may have shift differential and/or Overtime paid if applicable.

Hourly Range: $19.16 - $27.71

Required Experience:

Manager