Supervisor Kitchen

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Job Summary

Supervisor is accountable for supervising the main kitchen operation in the following areas: tray assembly, dish room, cold food production plating, nourishment prep and general sanitation of entire area. Responsibilities include: organizing work assignments, scheduling of employees, performance effectiveness of all personnel and monitoring related activities to meet departmental Quality Assurance control standards.

Essential Functions

• Supervises the operation of the tray assembly beltline.
  * Patient trays meet the quality standards set forth by the department.
• Monitors patient meal distribution schedule, including call-back tray service for timely meal service.
  * Patient trays are served in compliance with the meal schedule for each patient unit.
• Prepares daily schedules for dietary workers assigned to tray assembly, dish room, tray distribution and cold production plating within budgetary guidelines.
  * Payroll projections are adhered to, sanitation and safety standards are maintained and meals are served on a timely basis.
• Reports all malfunctions of equipment and initiates repair requisitions.
  * Equipment is maintained throughout the department.
• Supervises the operation of the dish room room; which includes the dish machine and tray stripping area.
  * Cleanliness of dish room and tray stripping area is maintained and temperature checklist for dish machine is completed on a daily basis.
• Supervises pot washing areas.
  * Pots and pans are free of debris and grease and sanitation is compliant with MMC's P & P. Temperature checklist is maintained on a daily basis.
• Establishes and directs overall sanitation and cleaning schedules of the main kitchen to include tray assembly area, main kitchen, offices, salad room, cold and hot production areas, storerooms, dish room, pot washing area and cook's area.
  * Cleaning schedules are adhered to and Quality Control Standards set forth by MMC's P & P are met.
• Supervises cold plating areas.
  * Cold food production meets the quantities required for patient meals and is appetizing, accurate and appealing.
• Responsible for maintaining safe environment for assigned personnel.
  * Fewer accidents are reported due to unsafe conditions in department.
• Maintains proper storage and refrigeration of foods in tray assembly area and salad room.
  * Temperature logs are maintained throughout meal service.
• Supervises the performance of all assigned personnel on a daily Basis.
  * Job performance of all employees meet acceptable standards.
• Conducts orientation and trains new employees.
  * Newly hired employees are properly trained.
• Records refrigerators and freezer temperatures throughout the department.
  * Foods stored in refrigerators and freezes are maintained at appropriate temperatures that meet NYSDOH and TJC guidelines.
• Keeps accurate temperature logs of tray line items throughout breakfast, lunch and dinner meal service.
  * Food items on the tray line are continuously at the correct temperatures that meet NYSDOH and TJC requirements.
• Maintains proper storage and refrigeration of foods in tray assembly area and salad room.
  * Foods meet acceptable temperature standards set forth by NYSDOH and JCAHO.

Qualifications

• GED Required
• 1-3 years Administrative and/or supervisory experience in a Food Service Department. Required
• Must be able to work weekends.
• Computer experience to include Excel spreadsheet.
• Copier machine
• Fax machine
• Scanner