Production Supervisor

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Job Description Summary:

ESSENTIAL JOB FUNCTIONS:

• Supervises all aspects of production and cafeteria operation according to budgetary requirements, labor allocations and departmental and hospital policies and procedures.        
• Maintains high standards of institutional food service and good customer service.
• May visit patients for food preferences and/or food restrictions, as needed.
• May provide written educational information to patient with MD order.
• May counsel staff or document opportunities or occurrences related to production and scheduling issues within the department.
• May provide production related training to staff as needed.
• Coordinates developments of cafeteria menus. Assists production staff as needed.
• Coordinates financial data for completion of end of month reports and cost accounting.        
• Maintains invoices and credit logs accurately.
• Maintains protocols for purchasing, receiving, storage and physical inventory as directed by department manager.
• Under the general supervisor of the department manager, orders groceries per patient and cafeteria menus.
• Assists with development of staff scheduling and adjusts work schedule as needed.
• Fills in willingly when short staffed.
• Maintains thirty (30) day cycle of patient and cafeteria menus, production sheets, and order guides.
• Responsible for accurate temperature logs, cleaning schedule, sanitation checklist, and Quality Plus monitoring/data collection.
• Directs catered functions as needed. Plans with assistance of department manager.
• Provides input to manager of staff work performance for completion of employee appraisals.
• Maintains performance documentation throughout the year for staff, as needed.
• Responsible for functions of the department in the absence of the Food and Nutrition Services Manager.
• Performs assigned shift responsibilities as outlined by that specific job description.
• Work efficient and productive.
• Performs related responsibilities as required or directed.

EDUCATION:

• High School Diploma

LICENSURE, REGISTRATION, CERTIFICATION:

• Certified Dietary Manager (CDM) or obtain CDM certificate within 18 months of hire.

EXPERIENCE:

• Experience in food service management and techniques of nutrition as normally acquired with 5 years of food service experience preferred.

KNOWLEDGE, SKILLS AND ABILITIES:

• Skills and proficiency in the principles, concepts, and techniques of food service management.

INTERPERSONAL REQUIREMENTS:

• Communication skills to interact on a frequent basis with staff, vendors, patients, and families.
• Contributes to a positive work environment and the overall team effort of the department.

DIRECTION/SUPERVISION REQUIREMENTS:

• Directly supervises all employees of the production staff.

PHYSICAL DEMANDS:

• Prolonged periods of walking and standing on a frequent basis. Ability to lift heavy    objects approximately 35#

ENVIRONMENTAL CONDITIONS:

• Frequent exposure to wet and slippery floors. Possible exposure to contagious diseases.

OTHER JOB REQUIREMENTS:

• Understands and adheres to West Tennessee Healthcare’s compliance standards as they appear in the Compliance Policy, Code of Conduct, and Conflict of Interest Policy.
• Assumes responsibility for insuring continued professional growth.
• The employee is expected to adhere to all WTH policies and procedures.

NONDISCRIMINATION NOTICE STATEMENT

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, ethnicity, disability, religion, national origin, gender, gender identity, gender expression, marital status, sexual orientation, age, protected veteran status, or any other characteristic protected by law.