Details
Posted: 20-Jul-24
Location: Fairbanks, Alaska
Salary: Open
Categories:
Hospitality, Facility, Environmental Support
Overview
As a pivotal figure in the dynamic environment of a hospital kitchen, the Culinary Supervisor plays a crucial role in ensuring the delivery of nutritious, high-quality meals to patients, staff, and visitors alike. With a blend of culinary expertise and managerial finesse, they oversee kitchen operations, uphold rigorous health and safety standards, and inspire a team dedicated to culinary excellence. In the heart of healthcare, the Culinary Supervisor not only satisfies appetites but also contributes to the well-being and recovery of those they serve.
Pay & Benefits:
- Compensation: $23.53 to $36.76 hourly wage based on experience and education
- Additional Pay: Shift Differential, Annual Increases, Paid Time Off
- Benefits: medical, vision, dental, 401k with employer match
- Education Benefits: FHP Tuition Assistance, Student Loan Forgiveness
- Other Benefits: Onsite Gym, Wellness Programs, Discount programs, The Learning Center (childcare services)
- Schedule:Full-time, 40 hours a week, Varied
This position provides front line leadership to employees while organizing, supervising, and coordinating the work of the food service staff in the department. Assures that all food products, food service areas and work processes comply with company standards as well as with County, State and Joint Commission regulations.
About Fairbanks Memorial Hospital
Fairbanks Memorial Hospital is a non-profit facility owned by the Greater Fairbanks Community Hospital Foundation. A Joint Commission-accredited facility with 152 licensed beds, Fairbanks Memorial Hospital is the primary referral center for residents of Alaska's interior with a strong patient-to-nurse ratio and Shared Leadership Infrastructure. In addition to our exceptional clinical environment, our location offers incomparable lifestyle rewards away from work. In Fairbanks, small-town living, spectacular natural beauty and endless recreation combine to create a one-of-a-kind place to live, work and play.
Responsibilities
Leads and directs the food and nutrition staff in assigned area or shift, achieves the daily food & nutrition department production and service requirements.Interviews, selects and hires qualified department staff, influences staff turnover. Provides formal training, orientation and on-the-job training. Ensures the ongoing competency of staff through coaching and the evaluation of staff performance in a fair and consistent manner.Monitors and supports department staff to ensure that excellent meal service is provided while meeting patient and customer satisfaction goals. Monitors staff and areas to ensure that regulatory agency, OSHA, and safety guidelines are met.Monitors and controls operating expenses and other key indicators within assigned areas/shift to meet budget requirements.Inventories food and supplies in assigned areas; determines ordering and food production quantities based upon established par levels and special needs.Resolves customer problems and supports staff development in customer service skills. Performs all functions according to established policies, procedures, regulatory and accreditation requirements, as well as applicable professional standards. Provides all customers of Foundation Health with an excellent service experience by consistently demonstrating our core and leader behaviors each and every day.
Qualifications
High school diploma/GED or equivalent working knowledge.
Must possess the knowledge and abilities in food services normally acquired with two or more years of experience and/or education in similar food services management work. Must have excellent communication and customer service skills. Must be able to effectively organize, lead and supervise work areas and teams.
Must be able to learn food handling regulations and pass certification tests as required.
All onsite food service equipment including stoves, ovens, steam-jacketed kettles, tilt skillet, broiler, steam table, grill, deep fryer, slicer, Buffalo Chopper, mixer, food carts, dish racks, cleaning equipment and hazardous chemicals used in cleaning and sanitation. Office equipment such as computer, phone, fax machine, and retail service equipment such as point of sale registers, beverage and ice cream dispensers, chaffing dishes, serving utensils. Must have the ability to operate computer business software, email, phone, FAX, etc.
PREFERRED QUALIFICATIONS
Previous supervisory experience and background in healthcare. Bilingual skills in English/Spanish are a plus.
SERVSAFE certification.
Foundation Health Partners is an EEO/AAP employer; qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.