Supervisor Food Services F

Frederick Health; Frederick (MD); On-site; USD 27,896 - 38,448; Full time

Job summary

Frederick Health is seeking a Food and Nutrition Supervisor to lead the food service team, ensuring quality patient meals and adherence to food safety protocols. The role includes supervising staff, maintaining logs, and managing patient complaints.

Applicants should have a High School Diploma, along with two years of experience in healthcare food service. Proficiency in software applications is essential. This position offers a salary range from $20.25 to $27.91 per hour.

Qualifications

• Minimum two years of hands-on experience preferred in a healthcare food service environment.
• Demonstrate understanding by altering patient menus accordingly.
• ServSafe certification preferred.

Responsibilities

• Supervise hourly staff and serve as the Manager on Duty for the Department.
• Maintain Taste and Temperature log, and Pre-Service checklist for all meals.
• Manage patient/customer complaints and concerns.

Skills

Supervision Skills

Initiative and Judgment

Safe Food Handling

Communication Skills

Time Management

Education

High School Diploma or equivalent

Tools

Microsoft Word

Excel

Outlook Email

API

Meditech

Computrition

Job description

Performs a variety of tasks in the operation, to lead and instruct the Food and Nutrition staff engaged in serving patient/retail meals.

Supports, and is responsible for incorporating into job performance, the Frederick Health (FH) mission, vision, core values and customer service philosophy and adheres to the FH Compliance Program, including following all regulatory requirements and the FH Standards of Behavior.

Example of Essential Functions:

• Supervises hourly staff and at times will serve as the Manager on Duty for the Department.
• Able to cover and perform all tasks and work flows for the associate positions in respective area
• Maintains Taste and Temperature log, and Pre‑Service checklist for all meals
• Performs routine edits for payroll and may assist manager with schedules in API
• Works with manager to complete regular audits pertaining to quality, and temperature
• Regularly completing patient visitation on new admissions.
• Helps maintain the required HACCP logs
• Communicates effectively and maintains relationships with Nursing Managers and staff on each unit. Solicits feedback and is approachable for retail customers.
• Able to manage patient/customer complaints and concerns and bring to resolution prior to their discharge

Required Knowledge, Skills and Abilities:

• Possess the ability to supervise and secure the cooperation of workers.
• Demonstrate initiative and judgment in assigning tasks, delegating responsibility, resolving operational problems, and adjusting patient grievances.
• Knowledge of safe food handling preparation procedures required. ServSafe certification preferred.
• Attention to detail, with the ability to produce accurate work when frequently interrupted. Demonstrated organization skills.
• Strong time management skills with the ability to prioritize and manage multiple tasks.
• Excellent verbal and written communication skills in order to effectively interact with employees, managers, patients and family members of a diverse population base
• Must demonstrate and maintain current knowledge and skills in providing appropriate care/contact for patients in the following age groups:

• Neonate (0 thru 30 days)
• Infant (31 thru 12 months)
• Child (13 months thru 12 years)
• Adolescent (13 years thru 17 years)
• Adult (18 years thru 65 years)
• Geriatric (66+ years)

Minimum Education, Training, and Experience Required:

High School Diploma or equivalent required.

Proficiency in the use of computer software including: Microsoft Word, Excel, Outlook Email, API, Meditech and Computrition.

A minimum of two years of hands‑on experience preferred in a healthcare food service environment with specific involvement working with menus, modified diets, and allergies. Demonstrate understanding by altering patient menus accordingly.

Physical Demands

While it’s not a routine part of the daily activities, at times you may be expected to do Heavy Work – Lifting up to 100 pounds on an infrequent basis (less than one lift every three minutes) and/or carrying up to 50 pounds while walking, pushing or pulling up to 115 pounds infrequently.

Ergonomic Risk Factors

Repetition: Repeating the same motion over and over again places stress on the muscles and tendons. The severity of risk depends on how often the action is repeated, the speed of the movement, the required force and muscles involved.

Forceful Exertion: The amount of physical effort required to perform a task (such as moving patients) or to maintain control of equipment or tools. The amount of force depends on the type of grip, the weight of an object or person, body posture, the type of activity and the duration of the task.

Awkward Posture: Posture is the position your body is in and its effect on the muscle groups that are involved in the physical activity. Awkward postures include repeated or prolonged reaching, twisting, bending, kneeling, squatting, working overhead with your hands or arms, or holding fixed positions.

Contact Stress: Pressing the body hard on sharp edges can result in placing too much pressure on nerves, tendons, and blood vessels. For example, using the palm of your hand to hit or stick objects can increase risk of musculoskeletal disorders.

Working Conditions

Bloodborne Pathogens Exposure Risk: Category B – MAY have exposure to blood or body fluids.

Reporting Relationship

Reports to Manager in respective area. Receives oversight and direction from the Director of Food and Nutrition and clinical team. Supervises hourly staff and at times will serve as the Manager on Duty for the Department.

Salary Range: $20.25 min - $27.91 max

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.