SAH Food Services Supervisor

SUMMARY

Under the supervision of the Food Service Manager, 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. Ensures employees are adequately trained and units are properly staffed to provide service.

PRINCIPAL DUTIES AND RESPONSIBILITIES

Brown University Health employees are expected to successfully role model the organization’s values of Compassion, Accountability, Respect, and Excellence as these guide our everyday actions with patients, customers and one another.

• Coordinates and oversees daily and weekly activities/tasks performed by staff.
• Ensures proper staffing is scheduled and/or available to perform daily activities for staff as needed.
• Evaluates and mentors employees, as applicable and according to departmental policy.
• Works with the Hosts 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.
• 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 Hosts 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.
• Counts daily cash registers and completes deposits according to Sodexo's cash handling policies.
• Adheres to Emergency Preparedness Program.
• Reads and complies with all policies and procedures of Sodexho as appropriate.
• Performs other duties as assigned.

EDUCATION

• High School Diploma

EXPERIENCE/SKILLS

• Two to three years of progressively more responsible experience in food services

SUPERVISORY RESPONSIBILITY

• Supervises non-exempt food service staff including hosts, production team, food service associates and others as needed.

Pay Range

$23.11-$38.16

Location

Saint Annes Hospital - 795 Middle Street Fall River, Massachusetts 02721

Work Type

11am - 7:30pm; rotating weekends and holidays

Work Shift

Evening

Daily Hours

8 hours

Driving Required

No

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