Ops Supervisor, NFS (per diem) at Partner's Healthcare in Newton, Massachusetts

Job Description:

Site: Newton-Wellesley Hospital


At Mass General Brigham, we know it takes a surprising range of talented professionals to advance our mission-from doctors, nurses, business people and tech experts, to dedicated researchers and systems analysts. As a not-for-profit organization, Mass General Brigham is committed to supporting patient care, research, teaching, and service to the community. We place great value on being a diverse, equitable and inclusive organization as we aim to reflect the diversity of the patients we serve.


At Mass General Brigham, we believe a diverse set of backgrounds and lived experiences makes us stronger by challenging our assumptions with new perspectives that can drive revolutionary discoveries in medical innovations in research and patient care. Therefore, we invite and welcome applicants from traditionally underrepresented groups in healthcare - people of color, people with disabilities, LGBTQ community, and/or gender expansive, first and second-generation immigrants, veterans, and people from different socioeconomic backgrounds - to apply.



Job Summary
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 offfor 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 xSharp/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 15-40lbs 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



Additional Job Details (if applicable)


Additional Job Description



Remote Type


Onsite



Work Location


2014 Washington Street



Scheduled Weekly Hours


0



Employee Type


Per Diem



Work Shift


Rotating (United States of America)



EEO Statement:


Newton-Wellesley Hospital is an Equal Opportunity Employer. By embracing diverse skills, perspectives and ideas, we choose to lead. All qualified applicants will receive consideration for employment without regard to race, color, religious creed, national origin, sex, age, gender identity, disability, sexual orientation, military service, genetic information, and/or other status protected under law. We will ensure that all individuals with a disability are provided a reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment.




Mass General Brigham Competency Framework



At Mass General Brigham, our competency framework defines what effective leadership "looks like" by specifying which behaviors are most critical for successful performance at each job level. The framework is comprised of ten competencies (half People-Focused, half Performance-Focused) and are defined by observable and measurable skills and behaviors that contribute to workplace effectiveness and career success. These competencies are used to evaluate performance, make hiring decisions, identify development needs, mobilize employees across our system, and establish a strong talent pipeline.