Patient Food Service Supervisor I
Massachusetts General Hospital(MGH)

GENERAL SUMMARY/ OVERVIEW STATEMENT:

This position reports to the Patient Food Service Managers. Responsibilities encompass the day-to-day management of the Patient Food Service tray line, galleys on the patient care units, and Call Center inclusive of supervision of personnel; control of quality, and accuracy of food trays; maintenance of cost effective controls; assurance of work performance standards, sanitation and personal hygiene practices and procedures are adhered. Maintenance of required records and preparation of various reports.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

• Ensure that patient selection tickets are processed correctly throughout the ticket handling process. Ensures that established standards of unit set up, breakdown, and sanitation are followed. Documents daily temperatures of food and equipment to ensure food safety.
  
• Monitor quality of food. Assess food trays for attractiveness, adherence to menu orders, established serving procedures, as well as correct food temperatures. Take appropriate action to correct any inconsistencies of food standards.
  
• Ensure food tray services meet established meal service deadline. In this process make decisions relative to reassignment of tasks to accomplish meal service in the most efficient manner.
  
• Check to be sure the process of delivering nutritional supplements and tube feedings to patients is followed per policy.
  
• Check to be sure food trucks have been delivered to the patient units.
  
• Assess unit's food and supply inventory, supervise ordering as needed to ensure efficient operation of the unit; Monitor employees to insure all job routines are being followed.
  
• Oversees patient care unit based staff for menu process, tray delivery/retrieval process and unit supply process.
  
• Oversees all functions of the Call Center including taking calls, placing orders, managing tickets for tray line, assisting with tray line functions, and delivering trays to patients off meal times.
  
• Appraise performance, counsel, train, orient and discipline subordinate food service personnel assigned to unit. . Maintain various personnel documents, record and files. Prepare work schedules, timekeeping records and procedure manuals. Check employees in as they arrive at work, take sick calls and cover shortages.
  
• Participate in on-going process improvement with regards to operations, work performance standards, sanitation procedures, and personal hygiene requirements in order to ensure consistency with institution's and local state and federal regulations and food handling principles. Conduct inspection audits of tray preparation, equipment and storage facilities. Oversee the appearance and personal habits of the staff to detect deviations and/or violations of current health regulations. Take corrective action to insure quality control within the limits of stated requirements.
  
• Audits patient serviceware (trays, china, glass, etc) weekly for cracks, breakage, cleanliness, and other damage.
  
• Provide instruction to dietetic students during their learning experience; May participate with in-service education session to support personnel (i.e. instruct, assist in session preparation).
  
• Attend meetings and participate on various committees within the department, schedule personnel meetings to communicate changes, modifications, announcements or other matters pertinent to the policies, practice and procedures of both the department and institution.
  
• May initiate and/or perform assigned special project within scope of administrative, technical food service care and delivery.
  
• Demonstrates the knowledge and skills necessary to provide care appropriate to the age of the patients served in the department. Provides care needed as described in department's policies and procedures.
  
• Responsible to minimize waste of food, equipment, and human resources.
  

SKILLS & COMPETENCIES REQUIRED:

• Ability to read, write, and speak English.
• Ability to wear N95 mask.

• Able to work varied shifts, including evenings, weekends and holidays
  
• Must perform basic math.
  
• Ability to reset priorities if equipment and/or staffing issues develop.
  

• Proven ability in customer service skills, team building skills, food safety and sanitation.
  
• Competent in interacting with customers including projecting a positive image for hospital, handling diversity and managing problems.
  
• Knowledge of Computer Systems.
  
• Passes competencies annually that demonstrate mastery of the current software.
  
• Demonstrates understanding of service requirements that differ between specific units.
  
• Demonstrates understanding of required protective gear and infection control procedures.
  
• Demonstrates an understanding of emergency protocols
  
• Effective interpersonal and communication skills.
  
• Ability to give directions and manage resources.
  
• Ability to understand and follow procedures.
  
• Flexibility to change tasks frequently.
  
• Ability to use judgment and solve problems.
  
• Ability to make sound decisions under time restraints.
  

SUPERVISORY RESPONSIBILITY (authority to hire, promote, or terminate):

Not Applicable

• Direct: Responsible for up to 50 employees
  
  

WORKING CONDITIONS:

• Work in an Institutional Kitchen. Must be able to stand for long periods of time (up to 100% of work day)
  
• Able to lift heavy loads and push carts up to a maximum of 50 lbs (40% of time).
  
• May work in a hot and noisy environment, small, busy units.
  
• Environment may be busy and hectic with frequent interruptions
  
• Protective covering required when using cleaning supplies. Incorrect use/training of employees could result in physical harm to the employees and/or others.
  
• Able to work in environment where temperature may fluctuate widely.
  
• Able to work in air-conditioned climate.
  
• May work on inpatient unit with exposure to various degrees of specialized medical, surgical and ICU services.
  
• May work on patient tray assembly line where there is moving equipment, refrigeration and continuous employee movement.
  
  

Qualifications
LICENSES, CERTIFICATIONS, and/or REGISTRATIONS:

ServSafe Certification required

EDUCATION:

High School Diploma required

EXPERIENCE: Indicate the required and preferred (optional)amount and type of experience.

• Preferred 6 months prior Supervisory / Food Service experience
  

EEO Statement
MassachusettsGeneral Hospital is an Equal Opportunity Employer. By embracing diverse skills, perspectives and ideas, wechoose to lead. Applications from protected veterans and individuals withdisabilities are strongly encouraged.

---