Supv Culinary Services

J  o  b    D  e  s  c  r  i  p  t  i  o  n

JOB INFORMATION

Effective Date:

10/1/2022

Entity:

Wisconsin

Job Code:

432002

Job Title:

Supv Culinary Services

FLSA Exemption Status:

Exempt

Management Level:

Supervisor/Program Manager

JOB SUMMARY

The Supervisor, Culinary Services is responsible for the daily supervision of a large-scale culinary operation serving more than 1.5 million meals per year to adult and pediatric patients with over 1,000 complex, diet order combinations, visitors and employees in three hospitals with two kitchens, six retail food venues and more than 40 food supply stocking sites. 

This position requires a detailed knowledge base of all areas of the operation including: food production, patient meals, retail food venues, cash handling, inventory management, purchasing, catering, sanitation and an understanding of the nutrition content of foods, including allergens and a working knowledge of complex diet orders that are required to manage various health conditions for hospitalized patients. 

The Supervisor is responsible for developing and enforcing policies and procedures and managing the overall training and coordination of work for the department. The position requires the ability to independently plan, schedule, organize and respond appropriately to a wide variety of subjects and situations. The Supervisor is expected to be knowledgeable of, and be able to perform, the duties of the staff supervised. 

This position represents UW Health by adhering to and upholding the UW Health Mission, Vision, and Values. This position incorporates the UW Health Way into daily activities that supports co-workers, engages in positive interactions and provides excellent customer service in anticipating and responding to the needs of our customers, patients and coworkers.

ESSENTIAL DUTIES

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Serve as the knowledge expert and information resource for staff.

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Develop professional relationships with staff through communication, collaboration and coaching.

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Develop staffing schedules, meet staffing needs and assume coverage of frontline positions when needed.

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Implement alternative staffing patterns as needs arise, taking into consideration department budget and operational needs, to effectively execute the department value stream.

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Interview and make hiring decisions to maintain adequate staffing.

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Review and process timecards in an accurate and timely manner.

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Provide staff training and coaching on food safety, preventing foodborne illness, proper equipment use, sanitation, infection control and patient safety.

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Provide timely performance improvement feedback and coaching.

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Maintain accurate employee files, including keeping accurate records of personnel training schedules as well as training checklists and ensure training is completed in a timely manner.

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Set and communicate behavior and performance expectations and conduct performance reviews.

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Initiate corrective action when warranted by inappropriate employee behavior or inadequate work performance.

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Coordinate all related communications with manager, director and human resources.

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Model, support and coach the continuous improvement mindset using real time management tools.

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Support employee engagement and staff wellbeing.

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Supervise day-to-day operations to ensure patient and staff safety and efficiency in all areas.

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Ensure compliance with regulatory standards, including federal, state and accrediting agencies, while adhering to facility confidentiality, HIPAA regulations, patient rights policies and credit card compliance.

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Use appropriate computer systems to successfully manage workflows and operations for inventory control, purchasing, recipe and menu development, forecasting, costing, hazard analysis, critical control points, labeling and inspection documentation.

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Supervise the preparation and assembly of items needed for patient meal operations, production, retail food venues, catering and bakery.

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Develop and implement procedures to monitor, evaluate and improve the quality of food provided.

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Contribute to and cascade key performance metrics to support strategic focus.

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Provide content for and lead team huddles, coach staff to lead huddles.

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Provide input and feedback for budget preparation.

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Ensure that all activities are focused on delivering an outstanding patient and customer experience.

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Develop, recommend and implement policies and procedures for the department.

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Update policy and procedure manuals as required and cascade to staff.

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Monitor adherence to policies and established procedures within and outside the department.

As needed, additional responsibilities reasonably within the scope of duties and physical requirements may be assigned.  ALL DUTIES AND REQUIREMENTS MUST BE PERFORMED CONSISTENT WITH THE UW HEALTH PERFORMANCE STANDARDS AND RESPECT FOR PEOPLE COMMITTMENTS.

X

Non-Clinical

JOB REQUIREMENTS

Associate's Degree

in Culinary Arts or related field. Equivalent experience will be considered in lieu of a degree.

Required

Bachelor's Degree

with emphasis on Food Service, Nutrition, Dietetics, Business, or related field

Required

3 years

of experience leading or supervising in a multifaceted food service operation which would include some aspects of food production, patient meals, catering, and/or retail food service.

Required

5 years

of experience supervising or managing multifaceted hospital food service operations which would include some aspects of food production, patient meals, catering, and/or retail food service

Preferred

ServSafe Certified Food Manager Certification

within 6 months

Required

CDM (Certified Dietary Manager) or DTR (Dietetic Technician Registered)

Preferred

LICENSE, CERTIFICATIONS, AND REGISTRATIONS MUST BE MAINTAINED PER UW HEALTH POLICY. 

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Thorough knowledge of culinary supply chain, equipment, food and food supplies utilized in the food service operation.

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Thorough knowledge of food production, food safety, patient safety, sanitation/ infection control, and customer service in complex work environments.

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Demonstrated history of delivering a consistent, positive customer experience.

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Ability to work with cross functional teams in a complex work environment using a continuous improvement mindset to effectively problem solve and implement change.

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Ability to multi-task, take initiative and be flexible while also using creative thinking and vision to ensure workflows are aligned with strategic focus.

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General knowledge of various computer programs and willingness to learn new programs.

PHYSICAL REQUIREMENTS/WORKING CONDITIONS

☐

Sedentary: Ability to lift up to 10 pounds maximum and occasionally lifting and/or carrying such articles as dockets, ledgers and small tools. Although a sedentary job is defined as one, which involves sitting, a certain amount of walking and standing is often necessary in carrying out job duties. Jobs are sedentary if walking and standing are required only occasionally and other sedentary criteria are met.

Up to 10#

Negligible

Negligible

☒

Light: Ability to lift up to 20 pounds maximum with frequent lifting and/or carrying of objects weighing up to 10 pounds. Even though the weight lifted may only be negligible amount, a job is in this category when it requires walking or standing to a significant degree.

up to 20#

Up to 10# or requires significant walking or standing or requires pushing/pulling of arm/leg controls.

Negligible or constant push/pull of items of negligible weight

☐

Medium: Ability to lift up to 50 pounds maximum with frequent lifting and/or carrying objects weighing up to 25 pounds.

20-50#

10-25#

Negligible-10#

☐

Heavy: Ability to lift up to 100 pounds maximum with frequent lifting and/or carrying objects weighing up to 50 pounds.

50-100#

25-50#

10-20#

☐

Very Heavy: Ability to lift over 100 pounds with frequent lifting and/or carrying objects weighing over 50 pounds.

Over 100#

Over 50#

Over 20#

Other - list any other physical requirements or bona fide occupational qualifications not indicated above:

Over 50 lbs.

UW Health does not require, nor does it expect that its employees lift more than 50 lbs unassisted. Objects in excess of 50 lbs should be lifted or moved with mechanical means or through a team lift. Employees in patient care areas are expected to utilize mechanical lifts and adhere to the "Use of Mechanical Lifts (Liko)" policy in the Patient Services Policy and Procedure Manual.

Note: The purpose of this document is to describe the general nature and level of work performed by personnel so classified; it is not intended to serve as an inclusive list of all responsibilities associated with this position.

THE EMPLOYEE MUST BE ABLE TO COMPLETE ALL PHYSICAL REQUIREMENTS OF THE JOB WITH OR WITHOUT AN APPROVED ACCOMODATION. Note: The purpose of this document is to describe the general nature and level of work performed by personnel so classified; it is not intended to serve as an inclusive list of all responsibilities associated with this position.