Under the direction of the Food and Nutrition Services Director, the Supervisor supervises and coordinates the activities of kitchen and cafeteria employees preparing, cooking, and serving foods to the hospital patients, staff and visitors.
Responsibilities include:
Supervises patient tray line activities to ensure that the tray line is set up properly and that patient food trays and carts are properly assembled and delivered in a timely manner.Monitors preparation of food in all areas (Salad makers, Cooks, Bakers) for all service areas – patients, cafeteria, and special functions using proper food handling techniques.Daily patient census statistics are reviewed to modify food production needs.Keeps Cafeteria stocked with food items, when called for.Sanitation schedules and logs are updated and followed according to hospital, infection control and departmental policies.Schedules of personnel are posted and daily assessment is...