Supervisor, Culinary Services

Supervisor, Culinary Services

Duncan Regional Hospital, Inc - Duncan, OK 73533

Overview

Position Type: Full Time

Job Shift: Varies

Education Level: Not Specified

Travel Percentage: Up to 25%

Category: Food and Nutrition

Description

JOB SUMMARY:

Serves as a working supervisor overseeing culinary services in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures, and may be responsible for directing culinary staff and assisting in ordering, inventorying, and production set up. This position assists in the supervision of day-to-day activities and assigns responsibility for specific work or functional activities; orients and trains team members; assists in monitoring team member productivity; provides suggestions for increased service or productivity following culinary standards; and promotes a safe working environment. The supervisor also performs problem solving, working with customers to ensure satisfaction with quality and service.

RESPONSIBILITIES (ESSENTIAL FUNCTIONS):

• Serve as a working supervisor coordinating food preparation and meal service.
• Ensure schedule is covered; Cover open shifts when necessary.
• Plan and initiate cooking schedule for food preparation to ensure meal delivery at scheduled times.
• Ensure appropriate portioned servings, recipes, and menus are followed.
• Ensure nutritional snacks are prepared daily.
• Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
• Determine amount and type of food and supplies as required for daily menus.
• Notify the Director of food, supplies, or equipment needs.
• Report equipment breakdowns and unsafe conditions to the Director.
• Ensure all equipment and work areas are cleaned.
• Supervise all culinary staff in the absence of the Director.
• In the absence of the Director or by request, check and inspect food products and supplies as delivered. Supervise and assist in storage of supplies and food products.
• In the absence of the Director or by request, place food orders.
• Follow operating standards, quality improvements, and communicates standards and expectations to the team.
• Assist in locating, reconciling, and verifying accuracy of transactions. Operate equipment with peripheral electronic data processing, when needed.
• Perform excellent customer service when interacting and serving customers including but not limited to positive greetings, patience, active listening, and excellent verbal communication skills.
• Operate ordering system such as a cash register, terminal, or software. Process customer cash, check, and non-cash payments. Maintain proper security of cash at all times. Understand, follow, and ensure compliance with DRH cash handling policies and procedures.
• Uniforms must be worn in accordance with dress code requirements.
• Regular attendance and punctuality for scheduled shifts.
• Maintains professional and technical knowledge through continuing education opportunities including internal and external educational offerings.
• Utilization of assistive devices for lifting is mandatory.
• Must adhere to safety protocols at all times; Understand the facility's fire and disaster plans; Follow established procedures during drills and actual emergencies.
• Per DRH policy, all required conditions of employment must be met and maintained including required vaccinations.
• Implement DRH Standards of Behavior and exhibit behaviors consistent with DRH core values.
• Performs other related duties as assigned.

LEADER PERFORMANCE EXPECTATIONS:

Leaders of Others

• Skills

  • Defining and Assigning Work to Be Done: Network with peers, patients, suppliers, partners, not just bosses. Learning to delegate. Hire people with talent, experience, and fit values and practices.
  • Enable Direct Reports To Do The Work.
  • Build Social Contracts: Transition to collaborative relationship with management and learn the organizational structure. Build mutual respect and support with direct reports. Demonstrate integrity.
• Time Application: Annual planning (budgets, projects), making time for direct reports, setting priorities for the team, taking time to communicate with other units, patients, suppliers.
• Deliver results in the following areas: operating efficiency, patient experience, leadership, management, relationships, community engagement and individual technical competence.

Qualifications

Minimum Qualifications: Knowledge of all culinary jobs, proper and safe food preparation, food handling regulations, and best practices. Ability to effectively communicate with others. Basic ability to use technology related to job duties and responsibilities. Ability to effectively follow applicable regulations, policies, and/or procedures. Ability to work a flexible schedule including nights, weekends and holidays. Ability to adapt procedures, processes, tools, equipment, and techniques to accomplish the requirements of the position. Attention to detail.

Ability to: learn and use established techniques for the efficient and compliant completion of duties; present self in a highly professional manner to others and understands that honesty and ethics are essential; maintain a positive attitude; communicate with co-workers and other departments with professionalism and respect; maintain a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives; provide clear directions and respond accordingly to employees; work well under pressure; work well alone and in a team; use all relevant electronic and communication devices; provide clear directions and respond appropriately to team members; work independently and complete assignments in a timely manner.

Education and/or Experience: High school diploma or equivalent required. Experience directing team members and allocating resources required. Experience in an acute health care facility preferred. Strong team player. Must have basic phone and computer skills. Ability to read information on papers and computer screens. Knowledge of federal, state, and facility's rules, regulations, policies and procedures as related to culinary services.

Certifications, Licenses, Registrations: Oklahoma food handler's permit preferred. Blood borne pathogen training required. For those positions requiring travel, a current valid driver's license and automobile liability insurance must be maintained.

Safety-Sensitive Position: This is a "Safety-Sensitive" Position as defined by Oklahoma law. As such, please be advised that applicants for this position cannot test positive in pre-employment drug tests (or any drug tests administered after employment begins) for the presence of Tetrahydrocannabinol (THC), a psychoactive component of cannabis. This is true even if the applicant is in possession of a valid medical marijuana card that otherwise allows the license-holder to legally use and consume medical marijuana. Team Members in "Safety-Sensitive" positions are not permitted to test positive for the presence of THC in any pre-employment drug test, or any other drug test administered after employment begins. This information is provided to applicants as a resource to the application process. This is not a request for any applicant to disclose personal medical information during the application process. If you have any questions about the information in this disclaimer please direct these questions to a member of Human Resources.

This position requires respirator and fit testing. Required testing will be performed on all team members at risk for exposure to airborne infectious diseases, droplet producing procedures, or any caustic chemicals.

As a condition of employment, vaccinations are required per DRH Policy. Medical and Religious Exemptions are available upon request.