Supervisor-Full time/Day/Evening

Yale New Haven Health; New Haven (CT); On-site; USD 26,000 - 52,000; Full time

Job summary

Yale New Haven Health Services Corp. in New Haven, CT is seeking a cafeteria worker to deliver safe, high‑quality food service in a fast‑paced hospital setting. You'll handle cash, assist with food prep, and ensure sanitation while modeling professional behavior.

You will lead by example when the manager is away, train staff, manage supplies, and uphold patient‑centered service. Prior experience in high‑volume food service and Serve Safe knowledge are preferred.

Qualifications

• High school diploma or GED preferred; Serve Safe certification preferred.
• Three to five years of food preparation, cooking and/or cashier experience in high volume food service setting.
• SERV Safe certification preferred.

Responsibilities

• Cash handling: verify cash drawer, protect cash, and reconcile with supervisor.
• Cafeteria products: know items, pricing, locations and handle transactions.
• Food service prep: set up equipment, maintain clean condiment area, restock.
• Sanitation and personal hygiene: follow sanitation guidelines and clean procedures.
• Food ordering and receiving: inventory, place orders, verify invoices and file records.
• Food safety standards: monitor temperatures, document compliance, rotate stock per FIFO.
• Sanitation and personal hygiene: maintain clean area and safe handling practices.

Skills

Leadership

Cash handling

Customer service

Reading & writing English

Interpersonal skills

Problem solving

Education

High school diploma or GED

Serve Safe certification

Tools

Cash register

Thermometer

Vendor invoicing systems

Job description

Overview

To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values - integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day.

Performs a wide variety of functions and acts in a lead role in the absence of a manager. Opens and closes the unit, provides day of operational coverage for vacant positions, and can change and assign coverage according to operational needs. Ensures that staff follow required procures during their shift and delegate task accordingly. Acts as a leader in setting a positive example for others to follow. Becomes a liaison between managers and employees to provide cohesive interaction. Supports and follows through on departmental initiatives. Assists in providing training and in-service to department staff. Reconciles cash and non-cash revenues. Monitors cleaning of all areas, and works with management to maintain satisfactory rating on all inspections. All responsibilities are performed according to departmental procures. Demonstrates and role models outstanding customer service and the Key Behaviors outlined in the Standards of Professional Behavior.

EEO/AA/Disability/Veteran

EEO/AA/Disability/Veteran

Responsibilities

• 1.CASH HANDLING - Verifies cash drawer impress fund. Maintains property security of cash at all times. Verifies monies, voids and charges sales with supervisor at end of shift.
• 2.CAFETERIA PRODUCTS - Develops and maintains basic knowledge of retail food and beverage items sold within the cafeteria, the price of items, and location. Answers routine customer questions regarding food and beverage items, and cash and charge transactions.
• 3.FOOD SERVICE PREP - As assigned, sets up equipment and supplies needed Assists in maintaining a well-stocked and clean condiment area to ensure cafeteria patrons receive all the necessary trays, condiments and utensils for a pleasant dining experience. Empties trash receptacles in work area.
• 4.SANITATION AND PERSONAL HYGIENE - Consistently follows established sanitation and personal hygiene guidelines to help prevent the spread of food borne illness. Maintains a clean and neat work area by adhering to the -clean as you go- policy. Proper hand washing techniques are followed at all times. Cleans and sanitizes all equipment prior to use according to standard procedures. Uses and stores cleaning agents properly.
• 5.Food Ordering and Receiving - Inventories and orders food items based on par levels established and calls all orders into vendors for delivery. Checks the invoice against delivery and signs invoices approving payment. Maintains invoices files for food cost accounting. Inform a supervisor of any missing products and of items that do not meet our standards.
• 6.Food Safety Standards - Monitors and maintains food safety standards. Demonstrates understanding of correct food safety principles and techniques applicable to quality and quantity of food production and consistently applies these techniques. Correctly uses a calibrated thermometer to verify and document that all foods are properly maintained at the specific internal temperature. Takes corrective action and documents when proper food holding temperatures are not appropriately met. Ensures that all food is covered, dated, labeled and stored according to standards. Reports any food products of questionable quality to supervisor. Rotates stock according to FIFO following departmental policy, completes quality control monitor activity as assigned including refrigeration/ freezer temperatures records, food temperatures, tastings and evaluating food preparation for customers / patients and recording sanitizer logs.
• 7.Sanitation and Personal Hygiene- Consistently follows established sanitation and personal hygiene guidelines to help prevent the spread of food borne illness. Maintains a clean and neat work area by ensuring the clean as you go policy is adhered to. Proper hand washing techniques are followed at all times by the staff. Ensure that all food handling equipment is cleaned and sanitized according to standard procedure. Ensures that all cleaning agents are utilized and stored properly. Responsible for the knowledge of MSDS policies and procedures.

Qualifications

EDUCATION

High school diploma or GED preferred. Understanding of basic dietary principles and/or Serve safe certification preferred. Customer Service skills required.

EXPERIENCE

Three to five years of food preparation, cooking and/or cashier experience in high volume restaurant/institutional food service setting.

LICENSURE

SERV safe certification preferred.

SPECIAL SKILLS

Must have demonstrated leadership ability and extensive knowledge in the areas of cash handling, food production and customer service. Must be able to handle cash with speed and accuracy. Must have a demonstrated ability to read, write and understand English; legible handwriting. Must have demonstrated outstanding interpersonal/customer relations skills. Must be able to work with minimum supervision and utilize independent judgement and problem solving when needed. Ability to operate a computerized cash register, to secure and handle cash, to sort, check, count and verify numbers. Knowledge of cash management procedures, of customer service standards and procedures. Ability to safely use cleaning equipment and supplies. Must be able to train others and delegate responsibilities.

PHYSICAL DEMAND

Light to moderate physical activity, requires ability to stand and walk more than 4 hours per day, with ability to lift, push and pull carts, pallets and food supplies (frequently up to 30 pounds and/or continuously up to 10 pounds). Work environment involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises which require following basic safety precautions; and, working with chemicals requiring Personal Protective Equipment (PPE?s) provided.

Additional Information

THIS POSITION IS COVERED BY THE TEAMSTERS COLLECTIVE BARGAINING AGREEMENT

Minimum - $19.00/hr.

Maximum - $37.91/hr.

YNHHS Requisition ID

197124