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Category: Service & Trade Schedule: Part-time
Facility: Norwood Hospital Shift: Split Shift Day/Evening
Department: NWH Food Services Hours: 11:00am-7:30pm, 16 hours per week, e/o weekend and holiday
Req Number: 34407 Union: Yes
Job Details:

POSITION SUMMARY
Supervises employees working in the cafeteria, patient services, production and the dish room areas.

QUALIFICATIONS
Requires a high school diploma or a general education degree (GED).  Must have a current Food Safety Certificate, prior food service experience, and strong interpersonal skills.  Preferably, has received some formal supervisory training.

PERFORMANCE CRITERIA
1. TEAM WORK
A. Involves other departments in project planning and implementation.
B. Supports others in the department and provides help and assistance when possible.
C. Regularly attends and participates in team and/or departmental meetings and activities.
D. Keeps others in the department informed of relevant information.
E. Regularly offers and requests constructive feedback and coaching.
F. Establishes and maintains effective working relations.

2. SERVICE EXCELLENCE (both internal and external)
A. Welcomes patients/customers/employees in a warm, friendly manner.
B. Actively listens and constructively responds to questions and concerns in a timely manner.
C. Ensures that the dignity of the patient/customer/employee is maintained at all times.
D. Abides by and upholds the hospital's service excellence standards.
E. Respects the diversity of the patient/customer/employee population.
F. Demonstrates safe and effective use of equipment.

RESPONSIBILITIES
1. Personal and Work Habits
A. Follows and enforces department infection control procedures.
B. Follows and enforces department safety procedures.
C. Follows and enforces department sanitation and cleaning procedures.
D. Demonstrates the proper care and use of kitchen equipment used by subordinates

2. Work Load Management & Teamwork
A. Prioritizes and organizes subordinates' work assignments
B. Completes tasks within designated timeframe.
C. Able to maintain poise at varying volumes of activity.

3. Technical Skills
A. Completes daily supervisory checklist.
B. Communicates well with subordinates and with supervisory staff.
C. Maintains accurate records, for ex. attendance cards, cash reports and temps.
D. Enforces tray line procedures.
E. Enforces dish room procedures.
F. Enforces cafeteria procedures.
G. Enforces tray-passing procedures.
H. Enforces the use of established dietary guidelines.
I. Enforces nourishment procedures.
J. Enforces rotation and labeling of food and non-food supplies appropriately.
K. Enforces sanitation procedures.
L. Follows and enforces all department/facility policies and procedures.

4. Development
A. Attends and conducts department mandatory in-services.
B. Conducts employee performance evaluations as directed.
C. Conducts staff meetings as directed.



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