Position Summary
The Food and Beverage Supervisor will oversee the daily operations of all Community Hospice of Northeast Florida kitchen facilities to ensure the dietary needs of our patients are met by adhering to the established Community Hospice kitchen policies and procedures and in accordance with health and safety requirements as specified governmental and licensing agencies. The Supervisor of Food and Beverage also fills in as a Chef when needed.
Essential Functions
Supervises and coordinates Patient meals, Community Café, and catering functions at the Hadlow, Acosta Rua and McGraw centers.
Provides supervision, development, and training of the kitchen staff for all facilities to maintain quality meals, proper staffing levels, training on policies and procedures and a system of quality assurance for the kitchen areas to ensure safe food handling procedures are consistently followed.
Provides direct supervision of staff by establishing performance standards, annual objectives, and conducting performance appraisals, coaching, and counseling.
Responsible for scheduling staff to ensure proper staffing levels are maintained on a daily basis. Ensure employees adhere to scheduled shift times and mealtime breaks.
Works normal daily work hours of 7:00 am to 4:00pm and provides on-call duties.
Travels to all Community Hospice locations on a weekly and as needed basis to ensure each location is operating efficiently and within expected guidelines.
Identifies and coordinates the dietary needs of the patients through direct contact with the patients, families and dietician.
Ensures fiscal responsibility and budgetary constraint through the preparation of the patient menus, Hadlow Café Menu, inventory control system, reduction of loss and waste of food and supplies.
Ensures the kitchen and storage areas are maintained in a manner considered clean, safe and organized. Daily, weekly and monthly inspections will be required.
Coordinates purchase and receiving of food and kitchen supplies with the Purchasing and Receiving Coordinator.
Coordinates a Quality Assurance system by distributing meal evaluation forms to patients/families and then reporting the results to the Director of Facility Management on a monthly basis as requested.
Adheres to health and hygiene requirements.
Establishes clear and effective communications with the Kitchen staff, the Building Services Manager, and the Community Hospice staff to ensure all patient/family/staff needs are being addressed.
Completes other duties as assigned by the Building Services Manager.
Qualifications
Knowledge and Critical Skills
Basic Food Service Techniques.
All Food Service Health requirements both state and local.
Budget process.
Skilled at:
Developing nutritionally balanced menus.
Producing nutritionally balanced meals.
Baking goods.
Reading, following menus and recipes.
Computing basic mathematical calculations.
Proficient in Microsoft Word.
Proficient in Microsoft Excel.
Clear and effective communication in both oral and written form.
Management and scheduling of employees.
Experience
Minimum of five (5) years of food service management experience
Experience in staff management.
License / Certification
Current Certification Food Safety Manager.
Current State of Florida Driver’s license with driving record acceptable to Community Hospice of Northeast FL insurance carrier.
Education
High School degree or equivalent.
Other Requirements
N/A
The knowledge, skills and abilities listed above are typically acquired through the levels of education and experience listed. However, any equivalent combination of education and/or experience, which provide an applicant with the listed knowledge, skills, and abilities to perform the essential duties and responsibilities of the job, is acceptable.
This description is intended to describe the general nature and level of work performed by employees assigned to this role. It is not intended to be an exhaustive list of all duties,…