Overview Must be available to work holidays and weekends Shifts 12:00 - 8:30pm 1 year of supervisory and food service experience REQUIRED Looking to be part of something more meaningful? At HonorHealth, you’ll be part of a team, creating a multi-dimensional care experience for our patients. You’ll have opportunities to make a difference. From our Ambassador Movement to our robust training and development programs, you can select where and how you want to make an impact. HonorHealth offers a diverse benefits portfolio for our full-time and part-time team members designed to help you and your family live your best lives. Visit honorhealth.com/benefits to learn more. Join us. Let’s go beyond expectations and transform healthcare together. HonorHealth is one of Arizona’s largest nonprofit healthcare systems, serving a population of five million people in the greater Phoenix metropolitan area. The comprehensive network encompasses nine acute-care hospitals, an extensive medical group with primary, specialty and urgent care services, a cancer care network, outpatient surgery centers, clinical research, medical education, a foundation, an accountable care organization, community services and more. With more than 16,000 team members, 3,700 affiliated providers and over 1,100 volunteers dedicated to providing high quality care, HonorHealth strives to go beyond the expectations of a traditional healthcare system to improve the health and well-being of communities across Arizona. Learn more at HonorHealth.com. Responsibilities Job Summary The SUPERVISOR-FOOD SERVICE provides shift leadership for Food & Nutrition Services. Supervises kitchen, food production, storeroom, and supervises diet staff during off hours and on weekends. Leads cross-functional work teams to achieve operational goals. Monitors patient meal assembly and delivery; ensures that Room Service and patient meal standards are achieved. Monitors evening and off hour café service and ensures compliance with cash handling protocol. Meets and maintains compliance with Health Department regulations for sanitation, food handling and storage. Ensures that all customer service standards and patient service standards are met. Leads the personnel assigned to the section. Plans, establishes, and revises work assignments. Interviews, selects, and recommends hiring of personnel. Initiates recommendations for changes in classification, salary action, promotion, demotion, transfer and termination. May settle employee problems and administer appropriate disciplinary action. Facilitates and ensures timely preparation and delivery of patient meals. Supervises patient meal assembly processes to assure compliance with room service protocols. Leads and directs kitchen and cafeteria opening and closing activities. Coordinates assignment of staff to meet patient census and other business needs. Prepares work schedules and daily shift assignments. Ensures adequate coverage of positions to meet business needs. Inspects the department for compliance with safety and sanitation protocols. Investigates problems in a timely manner and communicates resolutions appropriately. Responsible for the team’s adherence to food production standards, use of standardized recipes, food presentation guidelines. Assures compliance of standards for Infection Control, HACCP, and Health Department regulations. Monitor food temperature check of all food menu items served to the customer before and during the prescribed times of the production and service period. Ensure that the proper documents on the appropriate temperature log forms are being utilized. Monitor temperature check of all food storage refrigeration units in your work area (if applicable), before and during the prescribed times of the production and service period. Ensure that the proper documents on the appropriate temperature cooler/freezer log forms are being utilized. Supervises storeroom and receiving functions. Monitors issuing and ordering of supplies. Ensures that foods are properly handled, processed, served and stored. Documents compliance with HAACP procedures. Monitors and meets operating budgets for expenses, labor, and revenue. Makes use of current management practices for monitoring, controlling and reporting costs and revenue. Plans and conducts regular work team meetings. Provides training and in service education. Trains new staff and retrains current staff on an ongoing basis. Prepares quality assurance and quality control audits and assess compliance with departmental standards, procedures, Infection Control, OSHA, and Health Department regulations. Prepares food and serves customers. Qualifications Experience 1 year Food Supervision Required 1 year Food Production Required