Facility: Kennestone Hospital

Job Summary:

Supervisor Food Production Will train and manage kitchen personnel and supervise / coordinate all related culinary activities: estimate food consumption, and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation techniques and quality standards; plan and price menus; ensure proper equipment operation / maintenance; ensure proper safety and sanitation in kitchen. May cook selected items or for special occasions. May oversee special catering events. May offer culinary instruction and / or demonstrate culinary techniques. Directly supervise kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Reports to the Manager of Nutrition & Food Services.

Focus is on supervising Patient Meals Assembly  / Tray Line           

Responsibilities:

Core Responsibilities and Essential Functions:

Budget:
- Assists Manager N&FS with developing food and supply budgets for the department, and labor budget for Food Production business unit.
- Monitors adherence to budget by accessing databases and utilizing information to make adjustments as needed.
- Keeps Manager N&FS appraised of information.

Customer Service and Team:
- Functions effectively in unexpected circumstances and intervenes and resolves customer service issues as necessary.
- Speaks in positive and respectful terms and walks with confidence, establishes eye contact and smiles creating a positive team environment.
- Meets established expectations of the team by offering assistance when it is needed, and doing so in a positive manner.
- Seeks and uses information concerning culturally based needs of customers and employees.
- Communicates with all customers and employees in clear concise and simple terms that are understandable and includes all necessary information.
- Utilizes good listening skills; clarifying when necessary, and lets people finish speaking.

Performance Improvement:
- Takes basic steps to improve problems and bring solutions.
- Follows established procedures for storing, reporting repair needs and keeping equipment clean.
- Has basic knowledge required to do the job, including procedures, systems, and equipment.

Managing Employees:
- Hiring and counseling of employees up to and including termination.
- Flexing and moving resources within and between departmental areas to better meet budget and customer needs.

Food Procurement & Production:
- Ensures that quality culinary dishes are served on schedule, and sees that any problems that arise are rectified.
- Responsible for approving all prepared food items that leave the kitchen.
- Creates a wide variety of new dishes.
- Specifies and orders food and supplies.
- Maintains contacts with vendors.

Menu / Recipe Development:
- Works with Retail team to develop new menu items.

- Works with Manager N&FS and clinical staff to be compliant with diets for LTC and hospital.

- Creates and updates production recipes for menu items.

Required for All Jobs:

• Performs other duties as assigned.
• Complies with all WellStar Health System policies, standards of work, and code of conduct.

Qualifications:

Required Minimum Education: High School Diploma or equivalent required.

Associate’s degree in Culinary Arts highly preferred.

Required Minimum Certification: ServSafe (SRVSF-FH) certification required upon hire.

Required Minimum Experience: Minimum 8 years’ foodservice industry and culinary management experience required. Related foodservice work experience in healthcare and / or experience in Patient Meals Assembly a plus.

Required Minimum Skills: Must have comprehensive knowledge of management principles, regulatory affairs, planning and Performance Improvement (PI). Must be able to communicate and understand verbal and written English language and display a positive attitude.