Culinary Food Service Supervisor - Bryn Mawr Rehab Hospital - Malvern, Pa

Could you be our next Culinary - Food Service Supervisor at Bryn Mawr Rehab Hospital, located in Malvern, PA?

Shift & Hourly Rate –

• 11am – 7:30pm, with an Every Other Weekend and Holiday Rotation

• Hourly Rate: Pay commensurate with experience. Rate starts at $22.60/hr

• Second shift (on or after 3pm) earns hourly rate plus $1.30/hr.

Why work as a Food Service Supervisor with Main Line Health?

• Be an Integral Member of our Organization! You make all the difference for our customers! Provide friendly, excellent customer service to patients, employees, and visitors in the Food Service area at our hospital. Join us in maintaining the highest food safety standards as a part of our commitment to the individuals we serve. Supervise the food production as well as employees engaged in serving food and in maintaining cleanliness of patient and retail Food Service areas, and provide friendly, excellent customer service to patients, employees, and visitors in the Food Service area at our hospital.

• Position-Specific Benefits include: Earn up to 120 hours PTO, Pension Plan, 403(b) savings plan, Medical Benefits for employees at Main Line Health, Jefferson, and their dependents at Children’s Hospital of Philadelphia (CHOP)
• Develop and Grow your Career! Invest in furthering your education through seeking certifications or advanced degrees by taking advantage of our Tuition Reimbursement! This position is eligible for up to $6000 per year.
• Get Involved! Work with employees across departments, assist with catering events, and explore our opportunities for advancement within our Food Service department.
• Join the Team! Like our patients, the Main Line Health Family encompasses a wide range of backgrounds and abilities. Just as each of our patients requires a personalized care plan, each of our employees, physicians, and volunteers, bring distinctive talents to Main Line Health. Regardless of our unique design, we all share a purpose: providing superior service and care.

• Trains workers in performance of duties and assigns and coordinates work of employees to promote an efficient operation.

• Maintains accurate record keeping system for employee timecards.

• Assists in the selection and orientation of new employees. Implements disciplinary actions when needed per written policy. Completes performance appraisals and recommends salary actions per written guidelines.

• Supervises meal service in patient and retail areas. Inspects kitchen and dining areas, kitchen utensils and equipment to ensure sanitary conditions are met. Follows established cleaning procedures and schedules.

• Maintains temperature logs for department equipment, production records as requested and preservice checklists.

• Requisitions and inspects foodstuffs, supplies and equipment to maintain stock levels and ensure standards of quality are met.

• Adheres to established systems and training programs to provide a safe working environment. Complies with all OSHA regulations and other local, state and federal regulations.

• Recognizes and adopts activities appropriate to the specific needs of the patient/customer population and demonstrates knowledge of specific issues directly related to the age of the population.

• Maintains compliance with all requirements of Federal, State and local regulations and guidelines to include the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and the American with Disabilities Act, as amended.

Other Accountabilities

• Follows all cost containment measures.

• Attends in Services and meetings as scheduled, follows department policy on attendance, punctuality, and dress.

• Communicates effectively with hospital employees.

• Incorporates the organization’s mission and values into daily performance.

• Tray line to be started and finished on time.

• Temp Trak must be cleared every day.

• Take tray line temperatures when working.

• Ensure that refrigerator temperatures are taken in the a.m.

• If working evening, ensure that you take refrigerator temperatures.

• Respond to patients with complaints and resolve in a professional, satisfactory manner.

• Conduct floor rounds consisting of 5 patients, per floor, Adopt A Floor, twice per week at lunch.

• Evening supervisor to conduct same in the evening.

• Conduct three (3) test trays per month and records results in accordance with the calendar.

• Conduct five (5) tray accuracy audits per meal period and record results.

• Manage host/hostesses and provide the necessary support.

• Establish good relationships with nursing – when visiting any floors, make sure that the head nurse is aware that you are visiting the floor.

• Attend weekly meetings with PSM.

• Work with hosts/hostesses to ensure 98% menu collection.

• Ensure that you are tasting and approving food that is to be served to patients.

• Inspect assigned patient pantries (Adopt A Floor) on a weekly basis – noting results and ensuring all containers are filled daily, weekly as need be.

• Conduct monthly meetings with host/hostesses with a prepared agenda.

• Complete your sanitation sheets daily, to be turned in on Friday at the managers’ meeting.

Experience:
1. Minimum of one year Food Service supervision experience in a health care environment required.

2. MUST have a culinary background and have the ability to cook at a professional level, in a healthcare environment preferred.

3. Ability to read and interpret procedural information and write routine reports in English; and correspondence conforming to rules of punctuation, grammar, diction, and style required.
4. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations required.
Education:
High School Diploma / GED required.
Licensures/Certifications:
Certified Dietary Manager (CDM) preferred.