Food Service Supervisor - Full Time - Day/Evening Jobs in Hackensack at Hackensack Meridian Health

Overview

“Our team members are the heart of what makes us better. At Hackensack Meridian Health we help our patients live better, healthier lives — and we help one another to succeed. With a culture rooted in connection and collaboration, our employees are team members. Here, competitive benefits are just the beginning. It’s also about how we support one another and how we show up for our community. Together, we keep getting better - advancing our mission to transform healthcare and serve as a leader of positive change.” 

Come join our Amazing team here at Hackensack Meridian Health! We offer EXCELLENT benefits, Scheduling Flexibility, Tuition Reimbursement, Employee Discounts and much more!!!

The Sup, Food and Patient Services is responsible for supervision of all diet aides in the Pavilion and Women and Children's kitchens. Delegates tasks to the aides in assigned areas, including training, coaching, and evaluating. Ensures that uniform and grooming standards are enforced. Contributes to implementation of patient menu / service improvements.

Responsibilities

A day in the life of a Food and Patient Service Supervisor at Hackensack Meridian Health includes:

• Performs the biweekly scheduling including the vacation planning and distribution of holidays and personal days and ensures proper coverage.
• Maintains daily assignment schedule and reassigns staff as necessary according to ability. Trains and ensures fair work distribution, and makes sure all staff is cross trained to attain job satisfaction and growth.
• Maintains standards for sanitation and safety.
• Reports mechanical deficiencies to the Operations Manager. Places work orders as needed.
• Takes responsibility in conjunction with the sous chef that the food has the proper presentation, portioning, taste, dietary compliance and consistency.
• Maintains temperature of freezers, refrigerators, and dishwashing machines to ensure food and patient safety in conjunction with Sous Chef.
• Holds daily communication meetings to keep the staff well informed al all activities important to our department within the campus.
• Checks random patient trays for accuracy, to patient diet, and menu order so nothing are forgotten, to increase patient satisfaction or as requested.
• Oversees and makes sure that the tray line starts on time and all tickets are completed.
• Assures that all personnel follow established procedures for presentation.
• Adheres to the standards identified in the Medical Center's Organizational & Managerial Competencies.

Qualifications

Education, Knowledge, Skills and Abilities Required:

• Associate's degree in food management or equivalent; or High School diploma, general equivalency diploma (GED), and/or GED equivalent programs and 10 years supervisory experience from a hospital or similar food service environment; or other A.A.S. degree with 5 years supervisory experience from a hospital or similar food service environment.

Education, Knowledge, Skills and Abilities Preferred:

• Associate's degree in food management preferred.
• Bachelor's degree in food management or equivalent strongly preferred.
• Proficiency in computer skills.

Licenses and Certifications Required:

• Food Safety and Sanitation Certification or ServSafe Certification or Certified Food Safety Manager. 

If you feel that the above description speaks directly to your strengths and capabilities, then please apply today!

Compensation
Starting at $55,556.80 Annually

HMH is committed to pay equity and transparency for our team members. The posted rate of pay in this job posting is a reasonable good faith estimate of the minimum base pay for this role at the time of posting in accordance with the New Jersey Pay Transparency Act and does not reflect the full value of our market-competitive total rewards package.

The starting rate of pay is provided for informational purposes only and is not a guarantee of a specific offer. Posted hourly rates may be stated as an annual salary in the offer and posted annual salaries may be stated as an hourly rate in the offer, depending on the level and nature of the job duties and credentials of the candidate. The base compensation determined at the time of the offer may be different than the posted rate of pay based on a number of non-discriminatory factors, including but not limited to:

• Labor Market Data: Compensation is benchmarked against market data to ensure competitiveness.
• Experience: Years of relevant work experience.
• Education and Certifications: Level of education attained, including specialized certifications, credentials, completed apprenticeship programs or advanced training.
• Skills: Demonstrated proficiency in relevant skills and competencies.
• Geographic Location: Cost of living and market rates for the specific location.
• Internal Equity: Compensation is determined in a manner consistent with compensation ranges for similar roles within the organization.
• Budget and Grant Funding: Departmental budgets and any grant funding associated with the job position may impact the pay that can be offered.