POSITION SUMMARY: I, as the Food Service Supervisor, work with the Food Service Manager to maintain departmental goals. I Participate in maintaining a training program, assuring that all staff are trained to perform their job duties. I assist in development and implementation of menus and recipes for all customers. I work in accordance with hospital policies, standard practices of the profession, and related state and federal laws. ESSENTIAL JOB COMPETENCIES: 1. All safety regulations and standards for food production are in compliance with State, Federal, and Department Regulations. 2. All safety regulations and standards for sanitation are in compliance with State, Federal, and Department Regulations. 3. I have a full understanding of patient diets and know how to locate resources including knowledge of textured foods for all levels of Dysphagia. Suggests appropriate substitutions for patients to accommodate diet order.4. I participate in planning activities for the Food Services Department. I coordinate the work of staff and their assigned areas to ensure high quality food is produced. 5. I Regularly inspect the physical conditions of the department’s work and storage areas, inventory and equipment, assuring that any necessary replacement and maintenance repairs are made.6. I work with the Food Service Manager to maintain department expenditures within approved budget. This includes assisting the Manager with staffing levels for department, monitoring and adjusting staffing to maintain productivity levels.

Scheduling, food ordering, hiring, training, budget control, disciplinary actions, supervision of staff, employee appraisals and payroll.Resident consultations, clinical charting including: new admissions, quarterly, annuals, follow ups, significant changes and maintain resident dietary needs. Follow protocols according to State and Federal Laws.Was the first CDM to receive a deficient free annual survey and maintain a 98 kitchen score for MPG.Left this position to take full advantage of the opportunity that opened in Alaska at Central Peninsula Hospital.

Assists Food Service Manager in scheduling, food order, and staff hiring, training, supervision of staff, resident consultations, payroll, and monthly budget reports and maintain resident dietary needs.Follow protocol according to DHEC/CMS regulations. I received the Rising Star Award after my first year (2007). Our Food Service Department received Highest Customer Satisfaction and Dietary Services of the Year Award (2008). We then received the White Glove Award (2009). I received recognition of Star Performer for 2009. We proudly maintained a deficient free kitchen during my employment!