Food Services Supervisor - Healthcare supervises food service for patients, employees and visitors in a healthcare environment. Reviews menus and supervises the handling, preparation, and storage of food. Being a Food Services Supervisor - Healthcare leads equipment maintenance and kitchen sanitation. Assigns work schedules for food services employees. Additionally, Food Services Supervisor - Healthcare may require an associate degree or its equivalent. Typically reports to a manager or head of a unit/department. The Food Services Supervisor - Healthcare supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Thorough knowledge of functional area under supervision. To be a Food Services Supervisor - Healthcare typically requires 3 years experience in the related area as an individual contributor. (Copyright 2024 Salary.com)
This Full-time SUPERVISORY Opportunity will work 80 hours bi-weekly.
8 Hour Shifts, Every third weekend, and Rotating Holidays
**ADDITIONAL PAY FOR SHIFT DIFFERENTIAL**
Benefit Package that includes Medical/Dental/Vision insurance, Life Insurance, Short and Long Term Disability,
403B Retirement Savings Program and Paid Time Off.
Job Summary
Performs a variety of tasks in the operation, to lead and instruct the Food and Nutrition staff engaged in serving patient/retail meals.
Supports, and is responsible for incorporating into job performance, the Frederick Health (FH) mission, vision, core values and customer service philosophy and adheres to the FH Compliance Program, including following all regulatory requirements and the FH Standards of Behavior.
Example of Essential Functions:
Required Knowledge, Skills and Abilities:
Minimum Education, Training, and Experience Required:
Patient Contact
Must demonstrate and maintain current knowledge and skills in providing appropriate care/contact for patients in the following age groups:
Physical Demands
While it’s not a routine part of the daily activities, at times you may be expected to do
Heavy Work – Lifting up to 100 pounds on an infrequent basis (less than one lift every three minutes) and/or carrying up to 50 pounds while walking, pushing or pulling up to 115 pounds infrequently
Ergonomic Risk Factors:
Repetition: Repeating the same motion over and over again places stress on the muscles and tendons. The severity of risk depends on how often the action is repeated, the speed of the movement, the required force and muscles involved.
Forceful Exertion: The amount of physical effort required to perform a task (such as moving patients) or to maintain control of equipment or tools. The amount of force depends on the type of grip, the weight of an object or person, body posture, the type of activity and the duration of the task.
Awkward Posture: Posture is the position your body is in and its effect on the muscle groups that are involved in the physical activity. Awkward postures include repeated or prolonged reaching, twisting, bending, kneeling, squatting, working overhead with your hands or arms, or holding fixed positions.
Contact Stress: Pressing the body hard on sharp edges can result in placing too much pressure on nerves, tendons, and blood vessels. For example, using the palm of your hand to hit or stick objects can increase risk of musculoskeletal disorders.
Working Conditions:
Bloodborne Pathogens Exposure Risk: Category B – MAY have exposure to blood or body fluids.
Reporting Relationship:
Reports to Manager in respective area. Receives oversight and direction from the Director of Food and Nutrition and clinical team. Supervises hourly staff and at times will serve as the Manager on Duty for the Department.