Food Service Supervisor
University of Wisconsin Hospital and Clinics - Wisconsin

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Posting Summary

The Culinary Services Supervisor is responsible for the general supervision of Culinary Services Workers, Information Assts, and Cooks on the AM, PM & weekend shifts. The Culinary Services Supervisor is responsible for kitchen supervision, including assembling and distributing patient meals and supplies to patient units and specialty clinics, monitoring activities in the call center office, reviewing and revising procedures for the work units, evaluating employees┬┐ work performance and giving appropriate feedback in a timely manner to improve and encourage employee performance. The incumbent orients and provides training for employees, maintains appropriate records and documentation of employees, performs and documents quality assurance activities, including data collection for completion of patient tray audits, timeliness audits, and tray accuracy audits, assists with monitoring preventative or corrective maintenance of equipment throughout the department, including patient unit refrigeration equipment and ware washing equipment, coordinates activities with staff in food production, purchasing, cafeteria, nursing services, nutrition services, environmental services and plant engineering. Other duties involve ordering supplies from hospital departments, implementing and enforcing compliance with Federal and State regulations and institutions┬┐ policies and procedures, and providing supervisory staff relief in other areas of the department as assigned.

Independent problem solving involves making decisions regarding successful room service so good customer service is attained in a timely manner and resolving discrepancies among staff.

Qualifications

1. High school diploma or equivalent required.
2. Bachelor or Associate degree in Food Service Management or Culinary Arts preferred.
3. Three (3) years experience in food preparation or service with at least one (1) year spent as a lead or supervisor; or equivalent training and experience required. Relevant college or technical training in this field may be substituted on a year for year basis.
4. Additional supervisory experience preferred.
5. Thorough knowledge of food purchasing, production, service, safety, sanitation in quantity food service.
6. Working knowledge of operating procedures as they apply to personnel management, training, and cost control.
7. Ability to organize, assign and supervise the work of food service employees.
8. Knowledge of quality evaluation of prepared foods, service, and presentation.
9. Thorough knowledge of the equipment and supplies utilized in the food service operation.
10. Knowledge of dish room operation, including dish machine operation, temperatures, and detergents.
11. Ability to oversee and direct several different areas of an operation simultaneously.
12. Basis diet therapy as related to food items.
13. Understanding of computerized food service systems and/or personal computers.
14. Good telephone, verbal and written communication skills
15. Physical Requirements: Light: Ability to lift up to 20 pounds maximum with frequent lifting and/or carrying of objects weighing up to 10 pounds. Even though the weight lifted may only be a negligible amount, a job is in this category when it requires walking or standing to a significant degree.

Pay

This is a Non-Represented position and falls into Pay Grade 4. The salary range begins at $33,741 per year. Education, experience, tenure and internal equity may be taken into consideration when job offers are extended.

Work Schedule

Monday, Thrusday-Sunday from 1:00pm to 9:30pm.

Benefits

This position is in the "Authority Non-Rep" Benefits package. UWHC employees enjoy competitive salaries and a comprehensive benefit package.

  • Vacation (15 days) // (Pro-rated for part-time employees)
  • Legal Holidays (9 days) // (pro-rated for part-time employees)
  • Sick Leave (12 days/year) // (pro-rated for part-time employees)
  • Health Insurance
  • Dental Insurance
  • Life Insurance
  • Disability Insurance
  • Retirement (covered in the Wisconsin Retirement system on day 1)
  • Tuition Reimbursement
  • Worker's Compensation
  • Tax-Sheltered Annuities (TSA)
  • Employee Reimbursement Accounts (ERA)
While every attempt has been made to provide up-to-date, accurate information, the legal documents, policies, and contracts will prevail in the event of any discrepancy. The above information applies to regular (Permanent) employees.

For addition information, please look on the uwhealth.org website in the careers section.

Staffing Team

Contact Amy Langenohl for more information at ALangenohl@uwhealth.org or at 608-265-8897.

Who We Are...

University of Wisconsin Hospital and Clinics is a 566 bed facility that ranks among the finest academic medical centers in the United States. Frequently cited in publications listing the nation's best health care providers, UW Hospital and Clinics is recognized as a national leader in fields such as cancer treatment, pediatrics, ophthalmology, surgical specialties and organ transplantation.

UW Hospital and Clinics offers:
  • More than 900 active medical staff and more than 80 outpatient clinics.
  • Six intensive care units (trauma and life support, pediatric, cardiac, cardiothoracic, burn, neurosurgery) with 83 total beds .
  • Nine satellite locations .
  • One of only two organizations in Wisconsin with designated level One Adult and Pediatric trauma centers.
How to Apply

Please use the "Apply Now" button found at the top and bottom of this page.

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