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Supvr EVS

Description
____ Supervises Food Service Staff. Conducts Criteria Based Performance Evaluations, Progressive discipline and employee on the job training.
____ Maintains sanitation and quality control standards as per the Department Policy and Procedure Manual and Quality Improvement Plan. Notifies Patient Services Manager of any problems or concerns.
____ Maintains and oversees effective operation of central tray line patient tray distribution and retrieval, ware washing and sanitation.
____ Prepares a written daily assignment sheet for food service workers and ensures completion of assigned employee tasks.
____ Maintains and oversees the rethermalization schedule for each meal and ensures its' implementation.
____ Completes written work schedule of food service workers on a timely basis. Maintains adequate department staffing at all times.
____ Responsible for maintaining and enforcing standards of food handling and HACCP program as per JCAHO, NJ State Department of Health and local board of health.
____ Prepares a monthly written statistical report and submits results on a timely basis.
____ Displays effective communication skills.
____ Conducts preventative maintenance and safety rounds, documents results and informs Director of any problems.
____ Opens and closes department in accordance with standards as stated in policy and procedure manual.
____ Orients new department employees and oversees their progress. Conducts staff training for all employees to enhance efficient operational standards including food handling, infection control, sanitation and portion control.
____ Effectively evaluates problems with other department personnel, makes recommendations and resolves the problem.
____ Participates in group food testing for patient tray services and makes appropriate recommendations.
____ Coordinates specialty items placed on trailing.
____ Facilitates communication amongst staff.
____ Understands hospital policies and can effectively communicate policies and procedures to staff.
____ Follows procedure in counting and manually recording cafeteria revenue.
____ Performs any related duties as assigned.
RequirementsEducation: High School Diploma or equivalent experience required. Associate or Bachelors Degree desired in institutional management or diet technician. Certified Dietary Managers preferred. Membership in Dietary Managers Associations and other associations preferredApply OnlineSend This Job to a Friend



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