Kitchen Supervisor

Essential Functions:

• Maintains professional behavior consistent with role, as well as composure in difficult interpersonal situations.
• Knows who all their customers are and initiates and maintains positive relationships with them; always promotes a customer service mindset with both internal and external customers. Responds to all requests from customers with a can-do attitude. Follows up on requests with a sense of urgency.
• Initiates and maintains positive relationships with administrative leadership and internal department directors and staff to build a strong, cohesive team.
• Develops, facilitates, and monitors the process for customer service improvement initiatives and suggest new methods that lead to better service.
• Monitors training programs to ensure compliance and completion within given time frames; conducts in-service training as required.
• Follows Universal Precautions/Infection Control Procedures.
• Demonstrates understanding of HIPAA Privacy Act; maintains confidentiality of patient information.
• Directs and monitors all patient and retail operations to ensure operations are consistent in each food service area.
• Coordinates and integrates the administrative aspects of the food service operations to provide a quality program with the development of short and long-range department plans that are consistent with organizational and department policies.
• Completes all required facility and ABM Healthcare weekly and monthly reports in a timely manner; presenting information to be submitted in a neat and professional format.
• Monitors facility to ensure compliance and consistency of information included and posted on the Quality Boards.
• Develops/coaches the department managers and staff to ensure fullest potential is reached by providing feedback, suggesting ways for them to improve skills or build relations with peers, facility staff, patients, and customers. Supports a collaborative, learning environment for all managers and staff.
• Promotes and drives facility TQM/Customer Service initiatives; makes rounds in patient and retail areas to meet with customers, assess if their meal expectations are being met, and implement service recovery, as needed.
• Communicates system-related information to management staff consistently and effectively.
• Confers with facility directors and managers regarding the technical and administrative aspects of the nutrition service departments.
• Monitors and inspects food service operations to ensure compliance with criteria for proper licensing and always maintaining regulatory compliance, (i.e., Health Department, CMS, TJC, etc.)
• Establishes a positive relationship with client purchasing department to ensure compliance related to purchasing procedures and vendor requirements.
• Attends professional meetings and conferences to keep informed of current practices and trends in the food service field.
• Able to order food, supplies, and equipment, as needed, staying within budget.
• Monitors service, food production, sanitation, and safety; identifies problems and directs staff as to corrective action to resolve and prevent occurrences.
• In a collaborative effort, develops management schedules within the budget and monitors management staffing to ensure all positions are filled; moves/adjusts schedules, as needed, to maintain service levels in all operations.
• Demonstrates ability to "step in" and assist in all operational areas when required.
• Monitors the hiring and training of new employees, ensuring compliance with hiring policies and procedures.
• Performs other duties as assigned or requested.

KNOWLEDGE, SKILLS & ABILITIES

• Two to Three years management work experience in a food related or healthcare environment.
• Completion of ServSafe Sanitation Certification Course.
• Proven knowledge of MS Office including word, outlook, excel and powerpoint.
• Good communication skills both written and verbal.
• Works in a team environment interacting with a variety of departments and staff.