Purpose: The candidate is a member of the health care team positively affecting patients, their families, and hospital staff. This is accomplished through the ability to use oral and written communication. The FANS supervisor serves as a customer service ambassador by ensuring the food we serve always meets or exceeds our standards of excellence at all times. While they report to the FANS Manager, is it expected that this person will take responsibility for setting the expectation for all team members to work as a team to maximize productivity. The FANS supervisor is the example of standards at all times, whether it is cleanliness, organization, or quality. They are also responsible for the speed and accuracy of the team. The FANS supervisor must be able to work effectively w/limited supervision to demonstrate leadership in order to motivate others.
Position Relationships: Reports to Clinical Dietitian/Department Director
Positions Supervised: Any employee who is involved in the service of patient meals and, specifically, host/hostess
Contacts: All hospital employees, department managers, kitchen staff, visitors, patients, and families, vendors
Work Environment: Institutional Kitchen/cafeteria Hospital, Patient Rooms, Office Type Setting
Physical Demands: Ability to move about freely. Ability to communicate effectively both oral and by computer.
This is a leadership position responsible for the development and operation of their team to support one of the most critical factors in success of food quality.
Manage food quality standards by consistently monitoring the temperature of hot food as well as ensuring that cold food is stored according to standards.
Responsibility for food safety
Perform basic repair as needed to the kitchen equipment or seek the help of a maintenance person who can perform repairs
Develop and cross train all team members
Ensure a sense of urgency from all kitchen team members at all times.
Assign daily work stations and manage breaks
Manage day to day to operation
Identify and solve real problems
Enforce core values
Hold each other accountable
Provide oversight to the cleaning program as written
Ensure consistent and accurate record are kept for temperature logs, temperature critical control point
Ensure consistent application of the timed holding system
Monitor and manage kitchen and cafeteria meal waste
Manage inventory rotation and product standards
Assess and determine nutritional diet alterations based on patient medical notes and history.
Confer with nursing and other disciplines regarding patient’s nutritional care
Update and maintain patient diet records appropriate to local and state guidelines.
Must be familiar with each position in the kitchen to step in to work and/or locate appropriate personnel coverage if necessary
Ensure weekly cleaning sheets are completed
Maintains a satisfactory attendance record
An average work week would be estimated at 40hours and is negotiable as it relates to actual scheduling. It would be expected that the FANS supervisor would be available to handle or address issues as they arise in an ever changing business environment.
A professionally qualified Certified Dietary Manager meeting the educational and training requirements established by the Dietary Managers Association (CDM), an employee who has proven themselves capable and who is actively involved in becoming a CDM, or 4 year Bachelor Degree in Food and Human Nutrition and Hospitality or Registered Dietetic Technician (DTR) meeting the educational and training requirements established by the Academy of Nutrition and Dietetics. An Associate’s degree in nutrition or dietetics is required if a DTR. Successful completion of the Certified Board for Dietary Managers course and certification test within eighteen months of taking the position, or Registration Exam for Dietetic Technician and maintenance of registration, and approved continuing professional education (CEU’s) every five years is mandatory.
CDM, B.S. Nutrition and Hospitality, Dietetics or related field
2 years’ experience in quantity food service and /or equivalent education and experience
Degrees, Licensure, and/or Certification:
CDM, Certified Dietary Manager meeting training, educational and certification requirements of the Dietary Managers Association
Knowledge, Skills, and Abilities:
Organizational skills to prioritize daily task
Understanding all key business standards related to food service and cleanliness
Communicating with FANS department director with basic repair and up keep of the facility including equipment
Effectively lead the development of others including work relationships with emphasis on exceptional work environment for all employee
Delegate daily tasks and hold the team accountable for those tasks
A thorough knowledge of our recipes and recipes procedures in order to effectively manage the standards with kitchen team members
Develop a mutual respect with team members to ensure success and excellence