Supervisor-Food Service WMCG- FT Various

experiencedAlliedHealth; Augusta (GA); On-site; USD 42,000 - 54,000; Full time

Job summary

AU Medical Center, Inc. in Augusta, GA seeks a dedicated Food Service Supervisor to lead daily operations of the Food and Nutrition department. You will oversee the tray line, diet office, and patient tray transport to meet quality standards.

You will supervise staff, ensure HACCP compliance, and coordinate with hospital teams to support patient meals and nutrition care, while upholding policies and safety procedures.

Qualifications

• High School Diploma or GED required.
• 3+ years of experience in non-commercial food service.
• Knowledge of nutrition basics or willingness to learn about therapeutic nutrition and food handling.
• Ability to read and follow written instructions and perform simple arithmetic.

Responsibilities

• Safely operates, maintains and cleans kitchen equipment and ensures correct temperatures.
• Reads menus accurately and applies portion control.
• Open kitchen duties, check menus, prepare for new admissions and manage the kitchen area.
• Adjusts schedules and assigns tasks to cover patient food service; complete orientation.
• Maintain storage areas and assist as patient meal host/diet clerk; follow closeout procedures.
• Perform other duties as assigned.

Skills

Reading/Writing

Arithmetic

Computer literacy

Education

High School Diploma or GED

Job description

locationsAU Medical Center, Inc.

time typeFull time

posted onPosted Today

job requisition idJR-78591

Work Shift

Various (United States of America)

A Brief Overview

Serves as the primary representative in the daily operation of Food and Nutrition and coordinates the Patient Service Department activities. Oversees the tray line assembly process, the diet office/formula room and the patient tray transport process to ensure conformance to food quality standards. Supervises staff, monitors compliance of policies and procedures and maintains effective communications within and outside of the department. Conducts quality monitors to assure excellence in patient food service.

What you will do

• Safely operates, maintains and cleans the following equipment: spoken menus; computers, fax machine, tray delivery carts, toasters, microwaves, tray-line equipment, and coffee machines. Must be able to recognize accuracy, appearance and proper temperature of all hot and cold items served. Ensures food temperatures meet HACCP requirements during tray assembly and transport.
• Must know the correct procedure for reading menus. Must know portion control for all hot and cold food items. Must know how to properly store all items in storeroom, freezer and refrigerators along with stock rotation.
• Must be able to open kitchen, which includes checking menus before breakfast to remove discharges, put diet changes into effect and add new admissions. Turn on all equipment. Check tray line. Fill-in for absent employees. Manage the kitchen area.
• Verifies daily schedules, adjusts assignments and reassigns tasks, as needed, for coverage of patient food service. Performs new employee orientation and completes competency checks within three weeks of employment.
• Must be able to keep all storage areas, refrigerators/freezers clean, neat and orderly. Must be capable of performing as patient meal host/diet clerk. Follow closeout procedures to ensure the kitchen is cleaned and locked at night. Demonstrate knowledge of adherence to administrative, hospital and departmental rules/policies/procedures and objectives.
• Other duties as assigned.

Qualifications

• High School Diploma or GED
• 3 years or more of experience in non-commercial food service
• Knowledgeable in normal and therapeutic nutrition or willing to learn and apply all aspects of nutrition and food handling
• Understand and follow standard practice or oral/written instructions
• Able to read and write; use simple arithmetic/record keeping, computers and simple office machine

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