Tufts Medicine
Overview
We are seeking a Full-time Supervisor in Dietary & Food Services - Lowell General Hospital, Tufts Medicine.
Location: Lowell General Hospital Saints Campus - 1 Hospital Drive - Lowell, MA
Hours: 40 hours - 11:00am - 7:30pm - Every other weekend (Sat-Sun) 6:00am - 2:30pm and every other holiday is required
Job Overview This position is responsible for the preparation, cooking and presentation of all foods for patient and consumer consumption. Responsible for the sanitation of all applicable production and storage areas. Responsible for direct supervision of all kitchen staff, cash handling and opening and closing of the department. Supervises and implements work standards, sanitation and personal hygiene requirements in accordance with local, state, and federal regulations.
Preferred Qualifications
Associate’s Degree or Bachelor’s Degree.
Three (3) years’ food service experience in a health care facility with demonstrated leadership ability.
ServSafe certification.
Allergy Awareness certification.
Duties And Responsibilities The duties and responsibilities listed below are intended to describe the general nature of work and are not intended to be an all-inclusive list. Other duties and responsibilities may be assigned.
Opens and closes kitchen, prepares the posted amounts of food following standardized recipes and following Hazard Analysis Critical Control Point (HACCP) guidelines and presenting and portioning them in an appealing and cost-effective manner.
Reviews menus and prepares tallied amounts adjusting when necessary and completes sanitation assignments.
Responds to issues concerning spoiled, unattractive or unpalatable food in café and on patient line. Ensures that all food supplies meet acceptable standard when delivered.
Monitors area for safe equipment and reports any unsafe conditions to leadership.
Prepares, cooks and delivers function items when needed.
Receives product from vendors following proper safety guidelines, stores items following HACCP standards and completes inventory.
Ensures proper storage of frozen and refrigerated food items, including labeling dating and marking of all prepared items according to department and HACCP standards.
Practices and ensures compliance with accepted HACCP food production and handling principles.
Ensures completion of cooking, cooling and raw food temperature charts on daily basis.
Supervises the proper setup, service, and clean-up of meals for patients, cafe, and catering.
Monitors, evaluates, and instructs staff in adherence to departmental policies and procedures.
Inspects kitchen and cafeteria facilities and equipment on an ongoing basis for adherence to sanitation and safety standards.
Participates in the development and implementation of policies and procedures, initiates disciplinary action when appropriate.
Orders items as needed and assures that such products meet quality standards and are properly stored and rotated.
Ensures completion of daily duties by production staff.
Conducts in-service and orientation programs for staff as assigned.
Understands the dietary software program for inpatients and can troubleshoot issues as they arise.
#J-18808-Ljbffr
Location: Lowell General Hospital Saints Campus - 1 Hospital Drive - Lowell, MA
Hours: 40 hours - 11:00am - 7:30pm - Every other weekend (Sat-Sun) 6:00am - 2:30pm and every other holiday is required
Job Overview This position is responsible for the preparation, cooking and presentation of all foods for patient and consumer consumption. Responsible for the sanitation of all applicable production and storage areas. Responsible for direct supervision of all kitchen staff, cash handling and opening and closing of the department. Supervises and implements work standards, sanitation and personal hygiene requirements in accordance with local, state, and federal regulations.
Preferred Qualifications
Associate’s Degree or Bachelor’s Degree.
Three (3) years’ food service experience in a health care facility with demonstrated leadership ability.
ServSafe certification.
Allergy Awareness certification.
Duties And Responsibilities The duties and responsibilities listed below are intended to describe the general nature of work and are not intended to be an all-inclusive list. Other duties and responsibilities may be assigned.
Opens and closes kitchen, prepares the posted amounts of food following standardized recipes and following Hazard Analysis Critical Control Point (HACCP) guidelines and presenting and portioning them in an appealing and cost-effective manner.
Reviews menus and prepares tallied amounts adjusting when necessary and completes sanitation assignments.
Responds to issues concerning spoiled, unattractive or unpalatable food in café and on patient line. Ensures that all food supplies meet acceptable standard when delivered.
Monitors area for safe equipment and reports any unsafe conditions to leadership.
Prepares, cooks and delivers function items when needed.
Receives product from vendors following proper safety guidelines, stores items following HACCP standards and completes inventory.
Ensures proper storage of frozen and refrigerated food items, including labeling dating and marking of all prepared items according to department and HACCP standards.
Practices and ensures compliance with accepted HACCP food production and handling principles.
Ensures completion of cooking, cooling and raw food temperature charts on daily basis.
Supervises the proper setup, service, and clean-up of meals for patients, cafe, and catering.
Monitors, evaluates, and instructs staff in adherence to departmental policies and procedures.
Inspects kitchen and cafeteria facilities and equipment on an ongoing basis for adherence to sanitation and safety standards.
Participates in the development and implementation of policies and procedures, initiates disciplinary action when appropriate.
Orders items as needed and assures that such products meet quality standards and are properly stored and rotated.
Ensures completion of daily duties by production staff.
Conducts in-service and orientation programs for staff as assigned.
Understands the dietary software program for inpatients and can troubleshoot issues as they arise.
#J-18808-Ljbffr