POSITION SUMMARY

The Kitchen Supervisor is responsible for supervising hourly associates in the performance of assigned duties and reports to the facility Retail Manager. The Kitchen Supervisor will perform many of the duties performed by the associates being supervised.

Principal Duties:

1. The primary responsibility of the Kitchen Supervisor is to provide the highest quality of service to customers at all times.

2. Ensure a safe working environment throughout the department for all kitchen staff by enforcing safety guidelines, building awareness about safety maintaining corporate and departmental standards, as well as those of regulatory agencies.

3. Monitors employee productivity and provides suggestions for increased service or productivity, supervises day to day activities of subordinates and assigns responsibility for specified work or functional activities, disseminates policies to subordinates, gives work directions, resolves problems, assists in preparing schedules and sets deadlines to ensure timely completion of work and trains assigned staff members.

4. Works with customers to ensure satisfaction in such areas as quality, service, and problem resolution.

5. Follow recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. This food preparation will include:

(a) Operating a variety of kitchen equipment to measure and mix ingredients;

(b) Washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.

(c) Read menus, estimate food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.

(d) May select recipes per menu cycle, prepare bakery items, receive, inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.

6. The Kitchen Supervisor may clean and sanitize work stations and equipment and must follow all Sodexho, client and regulatory rules and procedures. The General Manger may assign other duties as needed including supervising and training other cooks and kitchen employees.

Customer Service:

1. Greets customers in courteous, friendly, respectful and professional manner at all times, including maintaining eye contact when appropriate.

2. Follows communication protocols to both internal and external customers, including introducing him/herself with job title and experience, asking open ended questions, such as "How may I be of help to you?" using the customer's name as soon as it is learned.

3. Responds promptly and appropriately to customer questions/concerns/complaints and attempts immediate resolution.

4. Keeps customer's information confidential, including public places such as elevators or the cafeteria.

5. Provides assistance and offers help immediately, including finding someone else to meet the request, if unable to do so him/herself. Introduce other staff to customers when a hand-off occurs and explain that the person will provide excellent service.

6. Demonstrates commitment to excellent service recovery when a customer's expectations have not been met.

Commitment to Co-Workers:

1. Offers assistance to colleagues and other departments when needed.

2. Takes responsibility for solving problems regardless of origin; completes assignments, and respects deadlines.

3. Resolves conflict directly with colleagues and seeks assistance from others if the issue cannot be resolved. Refrains from criticism in public.

4. Mindful and respectful of others' time and schedules. Attends meetings on time and communicates any absences.

5. Provides co-workers with a status report for continuity of workflow when planning to be out of the office, off the unit, or away from the department

Communication Etiquette:

1. Respectful, courteous and professional in all forms of communication and follows facility's service communication protocol in all interactions.

2. Refrains from use of personal cell phone in patient care areas and keeps usage to a minimum at all other times while on duty.

3. Does not text or use e-mail during meetings (except for exigent or emergency situations).

4. Limits use of business cell phone during meetings (remain on vibrate and/or calls go to voicemail).

5. Makes every effort to answer telephone calls within three rings, introducing him/herself, department and title (if appropriate). Asks permission before placing the caller on hold or using the speakerphone. If caller is transferred, gives the caller the extension number of the person he or she is being transferred to. Offers further assistance to the caller upon completing the conversation.

6. Maintains an appropriate voicemail message and when away from the office has an out-of-office email message that is brief, current, and includes name and department and offers the caller options if possible.

7. Returns email and voicemail messages promptly but no later than within one business day (24 hours).

8. Always mindful of voice and language in public.

Self Management:

1. Reports to work appropriately groomed and in compliance with the Hospital's dress code. Wears identification badge at all times at chest level and facing outwards so identification is clearly visible.

2. Complete all assignments within deadlines or negotiates alternative actions and time frames in order to achieve desired outcomes.

3. Completes mandatory, annual education and competency requirements.

4. Follows UMCAP safety, infection control and employee health standards.

5. Demonstrates responsibility for personal growth, development and professional knowledge and competency.

6. Adhere to all UMCAP and department policies and procedures, including Code of Conduct and professional behavior standards. Does not exceed Hospital guidelines in reference to attendance, punctuality, and use of sick and unplanned absences. Provides notification of absences, lateness and vacation requests according to department guidelines. Respects length of time for lunch and break times.

7. Reviews, signs, and adheres to UMCAP and/or departmental confidentiality statement.

For Supervisory Positions Only:

This position supervises jobs that are:

X Service

Supervisory responsibilities typically include

• Coaching/Mentoring
• Directing/Assigning/Reviewing Work
• Training/Developing