The Supervisor is part of the foodservice team providing meal service to patients, retail and catering customers. This position supervises employees in activities such as food preparation, production and serving. The Supervisor oversees employees in one or more phases of food operations assuring employee adherence to the policies and procedures of the department and regulatory agencies. The Supervisor is able to provide cross-coverage for all areas of the department. They also may act for the Manager in his/her absence.Requirements:Possession of, or eligible for, a food handler's permitKnowledge of practices, methods and procedures of large-scale food preparation and serving; personal hygiene, food handling, sanitation, and safety precautions; care and use of kitchen utensils and equipment; record keeping; report preparation; personnel functions.Ability to: supervise and train employees, patients, volunteers; follow written and oral instructions; exercise good judgment in evaluating situations, solving problems and making decision; write and speak effectivelyEducation & Experience:Associate Degree in food service management, nutritional care or related field and one year of food service supervisory experience ORBachelor's Degree with a major course work in nutrition, restaurant or hotel management, or closely-related field ORHigh School Diploma, or GED Certificate, with four years of experience in an industrial, commercial or institutional food service or patient tray service including one year as a lead, supervisor, or equivalentJob Related Knowledge, Skills and Abilities:*Serv Safe Certification.*Ability to use computer and basic Microsoft Word and Excel software functions.*Knowledge of Behavior Interviewing.*Knowledge of Corrective Action Process up to and including informal counseling.KEY DUTIES AND PERFORMANCE STANDARDS:Personnel Supervision:With delegated authority, and in adherence to the Service Culture Guidelines, interviews and recommends selection of applicants, trains new employees, assigns and schedules work, acts upon leave requests, assures employee adherence to job descriptions and job schedules, policies and procedures including uniform standards, conducts annual performance evaluations, provides ongoing performance informal coaching and documentation of informal coaching, recommends corrective action; completes Patient Safety Net (PSN) for all employee injuries and significant incidences.Food Operation Oversight:Coordinates the storage, ordering, and/or preparation and/or production and/or serving of food; assures storage, ordering, preparation, production and serving meets standards by inspecting food for quality, correct use of utensils to assure appropriate portion size service, temperature and appearance and making corrections as needed to meet standards; monitors daily use of food and supplies to assure cost-effective operations; completes temperature monitoring as assigned. Assures food storage procedures are followed such as rotation of food, proper storage temperature, proper food separation and proper labeling of items.Sanitation Oversight:Assures all sanitation standards are met by monitoring employee hand hygiene, glove donning, proper use of cleaning and sanitizing products and safe food handling. Corrects employee performance to assure standards are met.Environment of Care:Requisitions routine repairs and reports major repair needs to managementPerforms related duties as requiredWORKING CONDITIONS, PHYSICAL DEMANDS AND EQUIPMENT USAGE:Working Conditions:Exposure to gas, electricity and steam cooking equipment Exposure to wet areas and noise in the main kitchen Potential exposure to airborne infections disease from patients Exposure to cleaning and sanitizing solutions Must have ability to flex into all supervisor positions in the departmentPhysical Demands:Frequent moving about work area Frequent standing on feet during shift Frequent bending, stooping, reaching overhead, and pushing/pulling carts up to 25 pounds unassisted Clear, audible speaking Correctable vision to size 12 type Ability to hear normal speaking levelEquipment:Transport cartsComputer, printer, telephones, tabletsRefrigerators, freezers, toasters, microwaves, steam tables, pellet heaterCONDITIONS OF EMPLOYMENT:Food Handler's Permit at time of hireServ Safe Certification within 6 months of employmentAdherence to Service Culture Guidelines; Service Culture Guidelines are part of UW Medicine's Core Competencies and are expected of all UW Medicine's employees regardless of their position at Harborview Medical Center:
Founded in 1861, the University of Washington is one of the oldest public institutions in the west coast and one of the preeminent research universities in the world. The University of Washington is a multi-campus university comprised of three different campuses: Seattle, Tacoma, and Bothell. The Seattle campus is made up of sixteen schools and colleges that serve students ranging from an undergraduate level to a doctoral level. The university is home to world-class libraries, arts, music, drama, and sports, as well as the highest quality medical care in Washington State and a world-class academic medical center. The teaching and research of the University’s many professional schools provide undergraduate and graduate students the education necessary toward achieving an excellence that will serve the state, the region, and the nation. As part of a large and diverse community, the University of Washington serves more students than any other institution in the Northwest.