Job Description

The Patient Food Service Supervisor plans, administers, directs and manages food production, food preparation, food assembly, warewashing and distribution and rethermalization of patient meal trays, complying with the standards established by Aramark Healthcare regulatory agencies and clients in a Rehab Hospital. Leads food service department. Establishes and maintains effective working relationships with other departments to provide a unified food service experience for patients.

Job Responsibilities

• Delivers strong operational performance by executing against Aramark Healthcare, Hospital standards and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal nutrition care and meal service to patients/residents
• Drives patient satisfaction and maintains client relationships through rounding. Ensures compliance with food safety, sanitation, and overall workplace safety standards
• Supervises, staffs, trains, conducts applicable rounding and manages the performance of the department to include the Food Service Supervisors and/or front-line staff regarding food presentation and quality of service
• Recognizes and adopts activities appropriate to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to the age of the patient population
• Demonstrates accountability for the proper use of patients' protected health information
• Manages and controls resources and materials to ensure quality, adequacy of supply and cost control within budgetary guidelines
• Responsible for problem-solving and troubleshooting equipment/systems that you will be dealing with for food production
• Responsible for managing schedules
• Monitoring productivity timelines in ware washing, assembly, preparation and production area to achieve departmental goals
• Ability to engage, motivate and lead teams, resolve team conflicts and work collaboratively to achieve the departmental goals
• Strong written and verbal communication skills with the proven ability to clearly define and articulate requirements, priorities, impacts, and solutions
• Exceptional organizational skills with the ability to manage competing priorities in a fast-paced, time-sensitive environment with minimal direction
• Excellent interpersonal and relationship-building skills; professional, diplomatic and confident with a proven ability to work with individuals across all levels of the organization and external

Qualifications

• Associate degree or diploma/2-year food service. Degree in Dietetics, Nutrition, Food Service Management, Hospitality
• CSNM Membership is a must-have
• Requires minimum 2 years of Patient Food service operations management experience working in a high-volume hospitality environment (i.e., hospital, long-term care home, etc.)
• Strong and demonstrated leadership skills to manage teams which includes performance management, making hiring decisions, scheduling, payroll etc.
• Ability to work with confidential employee, client and Aramark information
• Working knowledge of HACCP in a large volume facility
• Ability to communicate (listening, verbal and written) effectively with clients, customers of clients and support staff
• Ability to write letters, summaries and reports, using prescribed format and conform to all rules of punctuation, grammar, diction and style
• Ability to work rotating shifts, including weekends and holidays in a 7-day operation
• Strong working knowledge of Microsoft Office application
• Working knowledge of CBORD software

This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling, and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).