Kitchen Supervisor

Job description

Kitchen Supervisor
Purpose of Position:
Direct assigned employees, demonstrating leadership by providing work direction in the supervision of the day to day operations of the Nutrition Services Department; Motivate, train and assist with performance evaluation and corrective action.
Uphold the organization’s vision, mission, and corporate values. Demonstrate understanding of and compliance with organization’s policies, procedures, code of conduct and work rules.
Essential Functions:
• Assist with departmental functions to include selection, scheduling, training, performance management and discipline; Instill passion in assigned staff for NSHC’s mission, vision, and values, paying particular attention to the maintenance of a safe and productive work environment
• Supervise the day-to-day operations of the kitchen and food service for patients and staff
• Train staff on the safe handling of food, new procedures and refresher training as required
• Assist with workflow, scheduling, staffing, menu planning and other functions to ensure efficient, quality service
• Perform other duties as assigned

Personal Traits:
All Norton Sound Health Corporation employees are expected to consistently demonstrate the organization’s values: integrity, cultural sensitivity and respect for traditional values, continual learning and improving, compassion, teamwork and pride. Employees are expected to demonstrate integrity, professionalism, accountability, cooperation with and consideration of others.
Required Knowledge:
All Norton Sound Health Corporation employees are expected to have general knowledge of typical office technologies such as computers, printers, copiers, fax machines, and typical office software.
Job Specific knowledge is listed below:
• Knowledge of food safety requirements
• Knowledge of use and operation of commercial food preparation standards and equipment use
• Knowledge of menu and meal planning for institutions

Required Skills and Abilities:
All Norton Sound Health Corporation employees are expected to have a broad range of skills and abilities centered around a strong patient focus, efficient performance, and teamwork. All employees should have patient/customer service skills, interpersonal skills and good communication skills. All employees should have the ability to manage their time and organize their work to ensure efficient performance. In addition, all employees should have the ability to follow policy, procedure and instructions, actively communicate with their supervisors to ensure understanding and manage their work accordingly. Finally, all employees should have the ability to understand and manage patient/customer confidentiality.
Job specific skills and abilities are listed below:
• Ability to motivate employees
• Above average customer service skills
• Ability to manage multiple priorities

Minimum Requirements
Education
Degree
Program
Bachelor’s Degree
Culinary Arts or related field
Experience
General (Non-supervisory)
Supervisory
Amount:
3 year(s)
Food service or related field
3 (years)
supervising, managing, or directing the work of other employees
Type:
Must have both general and supervisory experience if indicated.
Credentials
Licensure, Certification, Etc.
Certified Food Protection Manager, Alaska Food Worker Card, CPR
Physical Requirements:
∙Use hands and arms to operate office or clinical equipment
∙Sit less than half the workday
∙Stand and/or walk more than half the workday
∙Bend, stretch, twist, crouch and/or reach
∙View electronic monitors for prolonged periods of time
∙Use hands and arms for repetitive motion tasks
∙Lift or carry unaided up to 50 pounds
∙Push or pull using up to moderate force
Working Conditions:
∙Work is conducted in a standard kitchen environment and could include exposure to latex, biohazrd or other harmful substances
∙No travel is required