Food Service Supervisor | Full-Time | Wilmington Hospital

Do you want to work at one of the Top 100 Hospitals in the nation? We are guided by our values of Love and Excellence and are passionate about delivering health, not just health care. Come join us at ChristianaCare!

We are seeking a Food Service Supervisor to provide patients and customers with optimum quality food and service through proper temperatures, therapeutic accuracy, and effective cost containment and maintenance of employee training under safe and sanitary conditions.

The primary shift for this position is 11:00am-7:30pm and includes working a weekend rotation (weekend shift is 5:30am-2:00pm).

PRINCIPAL DUTIES AND RESPONSIBILITIES:

Demonstrates a patient/customer "comes first" attitude. Greets patients, visitors, customers, and co-workers with a smile and pleasant manner. Demonstrates quality customer service. Practices service recovery.

Demonstrates understanding and executes CCHS Core Values – Excellence and Love. Interacts with patients, families, co-workers, management, physicians, and other department staff in a compassionate manner, demonstrating empathy, sensitivity, patience, and mutual respect.

Consistently enforces all department and Christiana Care policies and procedures. Holds employees accountable for their work performance and follows through on the disciplinary process utilizing Culture of Responsibility principles.

Demonstrates skills and knowledge necessary to maintain standards for technical operations, performance improvement, department goals, safety, infection prevention, and sanitation.

Educates and reinforces compliance of staff with all state and federal regulations.

Develops employees within section, through effective routine staff meetings, on the job training, in-service classes, employee tracking, and evaluations.

Maintains documentation of all section employees and activities; attendance, in-services, training, disciplinary actions, work performance issues, employee discussions, meetings, attendance, and Kronos exception sheet records.

Monitors employee work performance for areas of unsurpassed excellence and effectively utilizes the discipline process according to a culture of responsibility by engaging in thorough fact finding, problem identification, and appropriate action and follow up. Prepares and presents disciplinary action as warranted.

Prepares employee performance reviews which reflect careful analysis of employee strengths and developmental areas.

Prepares inventory and orders for designated vendors according to established vendor delivery/order schedule.

Monitors food handling, preparation, recipe compliance, product rotation for the cafeteria and patient areas; maintaining infection prevention controls and sanitation practices throughout the areas of operation.

Conducts routine food and recipe testing both from trayline, cafeteria line and at point of service.

Follows cash handling policy and procedures. Accurately completes all cash reports including daily cash reconciliation, weekly cash reconciliation, and daily deposit log.

Initiates operation of performance improvement within department to meet customer/patient satisfaction.

Participates in problem solving when operational difficulties arise taking corrective action as needed.

Demonstrates professionalism at all times and serves as role model for core values and the code of conduct.

Completes all assignments in a timely manner.

Performs assigned work safely, adhering to established departmental safety rules and practices; initiates a response to any unsafe activities, conditions, hazards or safety violations that may cause injury to self, other employees, patients and visitors, and report your response in a timely manner to your immediate supervisor.

Demonstrates knowledge of the department and CCHS computer systems as required for position.

Performs other related duties as required.

SCOPE, PURPOSE, AND FREQUENCY OF CONTACTS:

Food and Nutrition Services staff, representatives of regulatory agencies and product vendors.

DIRECTION/SUPERVISION OF OTHERS:

Cook II and I, Clerk VI, Service Assistant V, III, II, and I

DIRECTION/SUPERVISION RECEIVED:

Associate Director, Administrative Manager, Food Service Operations Supervisor

EDUCATION AND EXPERIENCE REQUIREMENTS:

Associate or Bachelor degree preferred.

Two years of supervisory experience in a role that includes culinary production, purchasing, retail, or meal service is desirable.

An equivalent combination of education and experience may be substituted.

KNOWLEDGE, SKILL, AND ABILITY REQUIREMENTS:

Knowledge of food service systems and equipment.

Knowledge of sanitation and safety requirements for food service.

Knowledge of management principles and employee relations.

Knowledge of food and nutrition principles, including requirements for modified diets.

Knowledge of therapeutic menu requirements for pediatric, adolescent, adult and geriatric patients.

Knowledge of Joint Commission and Delaware Department of Health standards.

Ability to process cash handling according to established guidelines

Ability to make decisions utilizing sound management judgment.

Ability to physically and mentally respond to crisis situations.

Ability to manage stress in a highly visible service organization.

Ability to utilize the positive discipline process to improve employee performance.

Ability to use computer systems as it relates to job function.

Skill in interpersonal relationships and customer relations.

Skill in time management and organization techniques.

Skill in oral and written communications.

SPECIAL REQUIREMENTS:

Serve Safe Certification within one year of hire

PHYSICAL DEMANDS:

Ability to lift, carry, pull, push, reach, handle, stand, stoop, and bend to accommodate foodservice demands on a continuous basis.