Date Description Last Revised/Approved: January 2019
Job Summary:
Supervise and coordinate Nutrition and Food Service (NFS) functions to ensure that operations are performed efficiently.
Principal Duties & Essential Functions:
CAREfirst
Adheres to the general hospital standards to promote a cooperative work environment by utilizing communication skills, interpersonal relationships, and team building.
Follows departmental policies and procedures
Contributes to the overall quality of services
Assumes responsibility for keeping informed about changes
Makes independent decisions within the scope of position
Job Knowledge and Skill
Supervise work flow patterns and assignment of staff to specific areas of responsibility. Review and modify departmental schedule subject to department head approval; authorizes time off for employees based on departmental standards. Monitors departmental weekly payroll.
Monitors and maintains the quality of the food service operation, including performing temperature tests for each meal, maintaining dishwashing and refrigeration logs and overseeing the cleaning schedules.
Maintains visibility for customer feedback and liaison with pertinent hospital departments.
Inspects for compliance with DPH standards and safety regulations. Acts as liaison with Environmental Services to maintain cleanliness, and with Maintenance for equipment safety and repairs. Implements work standards, sanitation procedures and personal hygiene requirements of personnel according to hospital and departmental policy.
Assists in the interviewing of candidates. Orients new employees to departmental policies and procedures. Assists in regular staff meetings, in-service training and continuing education. Assists in evaluating performance of departmental personnel, initiates promotional, disciplinary, and other personnel actions.
Evaluates performance of departmental personnel. Participates in the progress improvement plans and progressive disciplinary action for employees. Coaches and counsels as needed and provides continuous feedback on performance.
Monitors food cost (portion control, leftovers and food waste).
Works rotating weekends in the Main Kitchen/cafe as the Management person on duty. Assumes duties and responsibilities for supervising all food service staff, Call Center, Production, and Cafeteria on scheduled weekends.
Room Service Role Specific Responsibilities
Acts as liaison between food service and nursing units. Conduct rounding in food service areas and on the patient units interacting with food service staff and nursing staff.
Assists Food Service Manager with assigned duties and function of the department computer system (CBORD) including updates, maintenance of interface, data entry, downtimes and training.
Cafeteria Role Specific Responsibilities
Supervises functions and daily operations of cafeteria including work flow patterns and assignment of staff to specific areas of responsibility, as needed. Assists in the daily cash out procedures in the cafeteria. Secures all revenues in cafe.
Coordinates preparation of cafeteria menu items and ensures portion specification. Observes appearance, quality, temperature and palatability of all cafeteria food items. Ensures availability of necessary food items through purchase from outside vendors, requisition from the main kitchen storeroom and coordination with kitchen production staff.
communication, problem solving, and conflict management skills required.
Bachelor degree in Food Service Management or related field.
3-5 years' food service exp and 1 year food service management experience required, preferably in healthcare.
Physical Environment:
Duties may involve activities with exposure to dirt, excessive heat and cold temperatures, odors, steam, wet floors, noise, large cooking and cleaning equipment, and stressful conditions.
Physical Standards of Job Description:
Constantly - 75% or more of the worker's time is spent in the activity
Frequently - 25% to 75% or more of the worker's time is spent in this activity
Occasionally - 5% to 25% or more of the worker's time is spent in this activity
Rarely - under 5% or more of the worker's time is spent in the activity
N/A - not applicable
Basic activity being performed
C
F
O
R
N/A
Comments
Walking
X
Standing
X
Sitting
with back support
X
without back support
Reaching
Overhead
X
Forward
X
Lateral
X
Low
X
Stooping
X
Bending at waist
X
Crouching
X
Bending at knees
X
Kneeling
X
Climbing
X
Crawling
X
Twisting
X
Balance
X
Other:
Other:
Pushing Tasks by weight
5 lbs
X
Food carts and trucks
5-15 lbs
X
15-40 lbs
x
40-75 lbs
x
75-100 lbs
x
Pulling Tasks by weight
5 lbs
X
Food carts and trucks
5-15 lbs
X
15-40 lbs
X
40-75 lbs
X
75-100 lbs
x
Lifting Tasks by weight
5 lbs
x
5-15 lbs
x
15-40 lbs
x
40-75 lbs
x
75-100 lbs
x
Sensory Requirements
Yes
No
Comments
Visual Activity
Close paper work
x
CRT used
x
Color vision required
x
Visual monotony
x
Hearing Activity
Conversation
x
Monitoring Equipment
x
Telephone
x
Transcription
x
Background Noise
x
Sensory Discrimination
Hot/Cold
x
Sharp/Dull
x
The above is intended to describe the general contents and requirements of work being performed by people assigned to this position. It is not intended to be construed as an exhaustive statement of all duties, responsibilities or skills of personnel so classified.
Qualifications
Title:Operations Supervisor - NFS Manager
HR ID#: 000212
Department: Nutrition and Food Service
Reports to: NFS Manager
Date Description Last Revised/Approved: January 2019
Job Summary:
Supervise and coordinate NFS functions to ensure that operations are performed efficiently.
Principal Duties & Essential Functions:
CAREfirst
Adheres to the general hospital standards to promote a cooperative work environment by utilizing communication skills, interpersonal relationships, and team building.
• Follows departmental policies and procedures
• Contributes to the overall quality of services
• Assumes responsibility for keeping informed about changes
• Makes independent decisions within the scope of position
Job Knowledge and Skill
Supervise work flow patterns and assignment of staff to specific areas of responsibility. Review and modify departmental schedule subject to department head approval; authorizes time off for employees based on departmental standards. Monitors departmental weekly payroll.
Monitors and maintains the quality of the food service operation, including performing temperature tests for each meal, maintaining dishwashing and refrigeration logs and overseeing the cleaning schedules.
Maintains visibility for customer feedback and liaison with pertinent hospital departments.
Inspects for compliance with DPH standards and safety regulations. Acts as liaison with Environmental Services to maintain cleanliness, and with Maintenance for equipment safety and repairs. Implements work standards, sanitation procedures and personal hygiene requirements of personnel according to hospital and departmental policy.
Assists in the interviewing of candidates. Orients new employees to departmental policies and procedures. Assists in regular staff meetings, in-service training and continuing education. Assists in evaluating
performance of departmental personnel, initiates promotional, disciplinary, and other personnel actions.
Evaluates performance of departmental personnel. Participates in the progress improvement plans and progressive disciplinary action for employees. Coaches and counsels as needed and provides continuous feedback on performance.
Monitors food cost (portion control, leftovers and food waste).
Works rotating weekends in the Main Kitchen/cafe as the Management person on duty. Assumes duties and responsibilities for supervising all food service staff, Call Center, Production, and Cafeteria on scheduled weekends.
Room Service Role Specific Responsibilities
Acts as liaison between food service and nursing units. Conduct rounding in food service
areas and on the patient units interacting with food service staff and nursing staff.
Assists Food Service Manager with function of the department computer system (CBORD) including updates, maintenance of interface, data entry, downtimes and training.
Cafeteria Role Specific Responsibilities
Supervises functions and daily operations of cafeteria including work flow patterns and assignment of staff to specific areas of responsibility, as needed. Assists in the daily cash out procedures in the cafeteria. Secures all revenues in cafe.
Coordinates preparation of cafeteria menu items and ensures portion specification. Observes appearance, quality, temperature and palatability of all cafeteria food items. Ensures availability of necessary food items through purchase from outside vendors, requisition from the main kitchen storeroom and coordination with kitchen production staff.
communication, problem solving, and conflict management skills required
Bachelor degree in Food Service Management or related field.
3-5 years' food service exp and 1 year food service management experience required, preferably in healthcare.
Physical Environment:
Physical Standards of Job Description:
• Constantly - 75% or more of the worker's time is spent in the activity
• Frequently - 25% to 75% or more of the worker's time is spent in this activity
• Occasionally - 5% to 25% or more of the worker's time is spent in this activity
• Rarely - under 5% or more of the worker's time is spent in the activity
• N/A - not applicable
Basic activity being performed
C
F
O
R
N/A
Comments
Walking
Standing
Sitting
with back support
without back support
Reaching
Overhead
Forward
Lateral
Low
Stooping
Bending at waist
Crouching
Bending at knees
Kneeling
Climbing
Crawling
Twisting
Balance
Other:
Other:
Pushing Tasks by weight
5 lbs
5-15 lbs
15-40 lbs
40-75 lbs
75-100 lbs
Pulling Tasks by weight
5 lbs
5-15 lbs
15-40 lbs
40-75 lbs
75-100 lbs
Lifting Tasks by weight
5 lbs
5-15 lbs
15-40 lbs
40-75 lbs
75-100 lbs
Sensory Requirements
Yes
No
Comments
Visual Activity
Close paper work
CRT used
Color vision required
Visual monotony
Hearing Activity
Conversation
Monitoring Equipment
Telephone
Transcription
Background Noise
Sensory Discrimination
Hot/Cold
Sharp/Dull
The above is intended to describe the general contents and requirements of work being performed by people assigned to this position. It is not intended to be construed as an exhaustive statement of all duties, responsibilities or skills of personnel so classified.
EEO Statement
Newton-Wellesley Hospital will provide equal employment opportunities to all applicants and employees without regard to race, color, religion, gender age, national origin, disability, marital status, genetic information, veteran
