PRODUCTION SUPERVISOR, FOOD SERVICES

Description

Location: Main Campus
Department: FOOD SERVICES
Schedule: Full Time, Varied Hours/Shift,

POSITION SUMMARY 

Supervises production, to include cooks, bakers and salad makers. Responsibilities include food production for cafeteria and patient tray line, food temperatures, HACCP Guidelines and sanitation of work areas. Works closely with the others to ensure efficient, safe, and sanitary operations. Follows local health department, Steritech and DNV regulations and proper food handling procedures. 

EDUCATION 

Serve safe Certified preferred 

EXPERIENCE 

Supervisory experience - 3 to 5 years preferred, in bulk food preparation, preferably in a health care facility. 

KNOWLEDGE, SKILLS, AND ABILITIES 

• Demonstrates professional appearance and conduct 
• Able to read, write, use simple math, follow oral and written instructions 
• Knowledge and requirements of safe and sanitary food handing 
• Demonstrates leadership, organization, and speed in performance of duties 
• Able to tolerate stress and attend to task/function with frequent interruptions 
• Able to remember multiple task/assignments given for a full shift 
• Able to organize work to meet serving schedules 

Requires extensive walking and standing during shift. Requires lifting and bending using correct techniques. Able to lift loads up to 50#. Exposed to hazard of burns and cuts due to working with hot equipment, sharp knives and meat slicer. Exposure to infectious material. Exposure to hazardous chemicals.