Ops Supervisor, NFS (part-time) at Newton-Wellesley Hospital(NWH) in Newton, Massachusetts

Job Description:

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

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