Culinary Services Supervisor

At ScionHealth, we empower our caregivers to do what they do best. We value every voice by caring deeply for every patient and each other. We show courage by running toward the challenge and we lean into new ideas by embracing curiosity and question asking. Together, we create our culture by living our values in our day-to-day interactions with our patients and teammates.

Job Summary

Responsible for supervising the operations in the Nutrition & Culinary Services department in accordance with applicable federal, state, and local guidelines and regulations, company policies and procedures, and in coordination with the Registered Dietitian / Culinary Services Manager / Nutrition & Culinary Services Director, to ensure that quality food service and nutrition care is provided to the patients, employees, and guests.

Essential Functions

• Supervises the department by company policies, procedures, standards, and applicable federal, state, and local regulations. Under the direction of the Culinary Services Manager or Nutrition & Culinary Services Director.
• Provides daily management of department budget through operational expense management and labor management.
• Manages the department’s financials by maintaining records of department expenditures, daily meal counts.
• Develops department schedule to ensure adequate staff to provide services, but within budgeted FTEs.
• Schedules and/or conducts monthly in-services for culinary staff.
• Inspects arriving shipments of food and supply; signs invoices/receipts of shipment.
• Manages the stocking and inventory of current food and supplies following proper storage and labeling procedures.
• Assists in performing monthly end-of-the-month physical inventories.
• Participates in the hospital’s Performance Improvement program by conducting audits, spot checking logs frequently for accuracy of data and conducts kitchen safety/sanitation audits.

Menu Management

• Under the direction of the Culinary Services Manager supervises diet clerk or designated employee in the menu management process (preparing menus for distribution to patients, checking electronic medical record prior to each meal for diet order changes, room changes, new admits and discharges, updating patient cardex, printing tray tickets, inputting patient menu selections, etc)
• Provides production sheets and standardized recipes to staff to ensure proper food preparation.
• Ensures all patient snack orders are checked against the diet order and provides a production sheet for snack preparation; ensures all snacks are labeled properly and distributed to patients timely.
• Communicates patients’ concerns or dissatisfactions with diet to the Dietitian for further follow up and education as needed.

Flow of Food Management

• Under the direction of the Culinary Services Manager or Nutrition & Culinary Services Director, supervises food preparation and service by using production sheets and planned menus for patients, cafeteria, and catering; cook huddles as needed.
• Supervises food preparation to ensure preservation of nutrient content, quality, flavor, and appearance per state and federal regulations.
• Monitors food temperatures (internal cooking, holding for each meal) to ensure food safety.
• Supervises staff to ensure food is prepared in accordance to all food safety, sanitation regulations and accuracy based on therapeutic menus/recipes.
• Tray line assembly for accuracy and timely delivery of meals (patients and café)
• Ensures routine delivery of floor stock to Nursing Units and Administration
• Supervises dish room procedures for cleaning and sanitizing dishware, meal delivery carts and pots/pans to enforce department policies and proper procedure.

Physical Plant Management

• Under the direction of the Culinary Services Manager or Nutrition & Culinary Services Director ensures equipment temperatures are taken in accordance with policy
• Reports all hazardous conditions/equipment immediately and communicates issues, concerns, and opportunities for improvement with Physical Plant to immediate supervisor. 
• Emergency Preparedness Management
• Under the direction of the Culinary and Nutrition Services Manager conducts monthly inventory of emergency food/supplies and documents appropriately.

Other

• Fulfills job responsibilities in accordance with the standards set out in the Company’s Code of Business.
• Demonstrates thorough knowledge of all department jobs, assumes a foodservice staff position as needed depending on the facility size or labor availability, and performs job duties safely as specified in the physical, sensory, and mental requirements.
• Works cooperatively as a team member with co-workers in all departments of the Hospital.
• Communicates issues, concerns, and opportunities for improvement to immediate supervisor routinely. 
• Stays abreast of federal regulations for hospitals and food safety, as well as state-specific regulations for the state in which he/she works and incorporates into his/her work as needed.

Knowledge/Skills/Abilities/Expectations

• Demonstrates knowledge of the principles of growth and development over the life span and the skills necessary to provide age-appropriate care to the patient population served.
• Attends all mandatory in-services and staff meetings.
• Maintains current licensure/certification for position, if applicable
• Consistently demonstrates Guest Relation’s skills to patients, physicians, visitors, employees, and any other individuals with whom they may come in contact.
• Consistently follows departmental and hospital Health, Safety, Security, and Hazardous Materials policies and procedures.
• Approximate percent of time required to travel: 
• Must read, write and speak fluent English.
• Must have good and regular attendance.
• Performs other related duties as assigned.

Pay Range: $23.06-$29.25/hr.

ScionHealth has a comprehensive benefits package for benefit-eligible employees that includes Medical, Dental, Vision, 401(k), FSA/HSA, Life Insurance, Paid Time Off, and Wellness.

Education

• High School diploma.
• Associate degree or higher in food service or restaurant management preferred.

Licenses/Certifications 

• Food Protection Manager Certification from an ANSI-CFP accredited program. 

Experience

• Two years’ experience in large quantity food preparation. 
• Knowledge and experience with therapeutic diet preparation. 
• Experience in acute care hospital setting preferred.