Food Service Supervisor

SUMMARY: Under the supervision of the Manager Hospitality Services, and within hospital policies and procedures, provides direction for patient meal services at patient care units to ensure patient satisfaction. Responsible to coordinate patient meal service including menu selections, tray assembly, tray delivery and pick up, special requests and needs for Personal Choice Dining. Ensures employees are adequately trained and units are properly staffed to provide service. Brown University Health employees are expected to successfully role model the organization’s values of Compassion, Accountability, Respect and Excellence, as these values guide our everyday actions with patients, customers and one another. In addition to our values, all employees are expected to demonstrate the core Success Factors which tell us how we work together and how we get things done. The core Success Factors include: Instill Trust and Value Differences Patient and Community Focus and Collaborate In addition, our leaders will demonstrate an aptitude for: Ensure Accountability and Build Effective Teams Drive Vision and Purpose and Optimize Work Processes By applying core and leadership competencies, leaders help Brown University Health achieve its strategic goals. RESPONSIBILITIES: Oversees systems and processes to ensure that the strategic and operational objectives of the Personal Choice Dining service are accomplished.Assists in the selection and orientation of employees and oversees training of Personal Choice staff. Works with the Hospitality Services Representatives to ensure alternatives to menu as allowed on prescribed diet in accordance with food allergies and sensitivities, cultural, ethnic and religious preferences, when patient inquires or needs additional selections.Evaluates patient meal selection, tray completion, tray delivery, and tray retrieval process on a daily basis. Responsive to patient’s needs at all times. Resolves patient concerns or complaints immediately and/or reports needed assistance to supervisor as appropriate.Complies with dietary restrictions on special, modified diets to ensure optimal food preferences are met within guidelines of diet order limitations.Ensures that workstations and air curtain refrigerators are properly set-up prior to mealtime and back-up trays of food or pans are easily available during service time. Oversees development and implementation of action plan within Personal Choice Dining service, as appropriate.Ensures proper staffing is scheduled and/or available to perform daily activities for Personal Choice Dining.Coordinates and oversees daily and weekly activities/tasks are performed by Personal Choice Dining staff.Develops and posts employees schedules according to department’s policy. Updates and communicates job flow changes of Personal Choice Dining positions, as applicable.Evaluates, mentors, and disciplines Personal Choice Dining employees, as applicable and according to departmental policy.Interacts with Nursing to ensure patients’ diet prescriptions are accurate, and patient’s food needs are met.Communicates any patient related problems/concerns to appropriate personnel, in a timely manner following departmental procedures.Assists dietitian with monitoring of patients who are NPO, on liquid diets or have a calorie count ordered.Assists in training production staff on Personal Choice Dining needs, such as modified diet recipes requirements, patient services production needs, portion control, and timeliness in which food is delivered to workstation.Submits all required documentation, reports, logs in a timely, professional and complete manner.Exhibits pleasant and cheerful demeanor and maintains a helpful attitude towards employees, physicians, patients, and visitors.Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay.Adheres to facility confidentiality and patient’s rights policy as outlined in the facility’s HIPAA policies and procedures.Contributes to patient satisfaction goals by ensuring quality service is provided to patients. Complies with regulatory agency standards, including federal, state, and Joint Commission. Complies with federal, state and local health and sanitation regulations and department sanitation procedures.Maintains a clean, sanitary working environment. Follows Hazard Analysis Critical Control Points (HACCP) guidelines when receiving, assembling and distributing food supplies to ensure quality and safety of food supply.Completes all daily, weekly or monthly reports as outlined in the corporate policies and procedures on a timely basis meeting all prescribed deadlines.Identifies and utilizes cleaning chemicals following directions recommended by manufacturers and per MSDS sheets.Utilizes equipment in performing job functions according to department safety procedures. Follows facility and departmental safety policies and procedures to include incident reporting.Follows facility and departmental infection control policies and procedures. Follows the facility’s protocols for Hazardous Materials and Waste Program.Adheres to Emergency Preparedness Program. Participates in disaster drills, as appropriate.Adheres to Life Safety Program and participates in fire drills as appropriate.Responds to utility failures following department guidelines and adheres to Lock-out/Tag-out policies where appropriate.Participates and attends departmental meetings and staff development programs, as appropriate.Reads and complies with all policies and procedures of Sodexho as appropriate. Performs other duties as assigned. MINIMUM QUALIFICATIONS: BASIC KNOWLEDGE:Associate degree in Food and Nutrition or related field preferred.EXPERIENCE:Two to three years of progressively more responsible experience in food services.WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS:Acute healthcare environment. Any potential hazard is minimized or nullified by adherence to established safety procedures and the use of protective clothing and equipment. Working conditions are generally good, exposed to normal patient care environment when visiting patients and meeting with other healthcare personnel. Sits, stands, and walks intermittently throughout the day.SUPERVISORY RESPONSIBILITYupervisory responsibility for assigned shift staff. Interviews, hires, and assigns subordinate staff, provides guidance and counsel to subordinate staff. Conducts periodic performance evaluations. Acts as a resource for staff, conducts periodic individual and/or group staff meetings. Prepares and submits payroll for assigned staff.

Pay Range:

$48,068.80-$79,372.80

EEO Statement:

Brown University Health is committed to providing equal employment opportunities and maintaining a work environment free from all forms of unlawful discrimination and harassment.

Location:

The Miriam Hospital - 164 Summit Ave Providence, Rhode Island 02906

Work Type:

12-8:30P

Work Shift:

Variable

Daily Hours: 

8 hours

Driving Required:

No