Food Service Supervisor-Food Service-Mount Sinai Hospital-Full TimeEveningsRotating Weekends

Foodservice Supervisor-Mount Sinai Hospital

Coordinates activities and directly supervises food preparation/serving staff and their helpers. Directs work activities of employees engaged in preparing producing assembling delivering retrieving and disposal of patient meals for Patient Dietary Service.

• Supervises and coordinates activities of staff engaged in preparing and serving food and other related duties.
• Observes and evaluates staff and work procedures to ensure quality standards and service.
• Assigns duties responsibilities and work stations to Food Service staff.
• Collaborates with Nutritionist and other staff to plan menus serving arrangements and related detail.
• Specifies food portions and courses production and time sequences and work station and equipment arrangements.
• Inspects supplies equipment and work areas to ensure efficient service and compliance to established standards.
• Trains staff in proper food preparation and service procedures.
• Recommends measures to improve work procedures and staff performance to increase quality of services and job safety.
• Appropriately documents production and operational data per established procedure.
• Arranges for purchase/requisition of necessary supplies and equipment to ensure quality and timely delivery of services.
• Resolves customer complaints regarding food service.
• Initiates personnel actions such as hires and discharges to ensure proper staffing.
• Analyzes operational problems such as theft and wastage and establishes controls.
• Performs other related duties

ADDENDUM: (4/25/14)

Accident/Incident Investigation Scope

A core responsibility of all management staff is to provide a safe work environment for all employees visitors and patients.

Whenever an accident/incident does occur it is the responsibility of departmental management and/or the departments assigned Safety Lead of the area in which the accident occurs to:

• conduct an investigation of the accident/incident
• complete and submit the required Accident Report within twenty four hours (24hrs) of the occurrence
• determine why the accident/incident occurred (and necessary remediation as applicable)
• provide an initial root cause analysis to the Department of Environmental Health and Safety.

The departmental Manager Supervisor or the assigned Safety Lead of the area where theaccident/incidenttook place should: question the employee (and their direct supervisor as applicable) volunteer visitor and all witnesses; inspect the scene of the accident/incident; take pictures and make appropriate notes; and complete and submit the required Accident Report. The Accident Report will detail accident/incident events associated cause(s) and provide recommendations and suggestions to help prevent future accidents/incidents

Requirements:

High school diploma/GED

3 years of dietary or related experience in unit operations including food preparation distribution service and record maintenance.

Supervisory experience preferred.

Non-Bargaining Unit 208 - Food Service - MSH Mount Sinai Hospital