Ops Supervisor, NFS (per diem)
Newton-Wellesley Hospital(NWH)

Job Info

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Title:Operations Supervisor - NFS

HR ID#: 01-XXXX-000212

Department: Nutrition and Food Service

Reports to: NFS Manager

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.

Qualifications:

Job Knowledge and

Skills

Education,

and Experience

Experience

Demonstrated leadership skills evidenced by: Strong interpersonal

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.

Qualifications:

Job Knowledge and

Skills

Education,

and Experience

Experience

Demonstrated leadership skills evidenced by: Strong interpersonal

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

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