This classification is governed by a negotiated labor contract and is subject to union shop provisions. For more information about union shop provisions, visit Union Information
1st & 2nd Shift, rotating & variable. Weekends
As the region's only Level I Trauma center, Harborview Medical Center (HMC) is well known for innovations and excellence in trauma care and its centers of emphasis: Trauma, Burn, Neurosciences, AIDS/STD, Center for Advanced Reconstruction and Rehabilitation (CARER), and mentally-and medically- vulnerable populations. In addition to the centers of emphasis, HMC serves a mission population for King County. Harborview employees are committed to the vital role the institution plays in the immediate community, as well as the entire Northwest region. HMC is owned by King County and managed by the University of Washington (UW) and serves as a training site for UW's School of Medicine. The UW is proud to be one of the nation's premier educational and research institutions. Our people are the most important asset in our pursuit of achieving excellence in education, research, and community service. Our staff not only enjoys outstanding benefits and professional growth opportunities, but also an environment noted for diversity, community involvement, intellectual excitement, artistic pursuits, and natural beauty.
Our Nutrition Services Department has an outstanding opportunity for a FULL-TIME FOOD SERVICE SUPERVISOR 2. The individual in this role will oversee daily aspects of patient, retail and catering foodservice operations. Has knowledge of standards for food and equipment, safety/sanitation, food quality, food production, infection control, and labor management.
The Supervisor is part of the foodservice team providing meal service to patients and retail customers. This position supervises employees in activities such as food preparation, production and serving. The Supervisor oversees employees in one or more phases of food operations assuring employee adherence to the policies and procedures of the department and regulatory agencies. Please elaborate on this statement. They also may act for the Manager in his/her absence. supervise and train employees, patients, volunteers; supervise and train employees, patients, volunteers;
Personnel Supervision: With delegated authority, and in adherence to the Service Culture Guidelines, interviews and recommends selection of applicants, trains new employees, assigns and schedules work, acts upon leave requests, assures employee adherence to job descriptions and job schedules, policies and procedures including uniform standards, conducts annual performance evaluations, provides ongoing performance informal coaching and documentation of informal coaching, recommends corrective action; completes Patient Safety Net (PSN) for all employee injuries and significant incidences.
Food Operation Oversight: Coordinates the storage, ordering, and/or preparation and/or production and/or serving of food; assures storage, ordering, preparation, production and serving meets standards by inspecting food for quality, correct use of utensils to assure appropriate portion size service, temperature and appearance and making corrections as needed to meet standards; monitors daily use of food and supplies to assure cost-effective operations; completes temperature monitoring as assigned. Assures food storage procedures are followed such as rotation of food, proper storage temperature, proper food separation and proper labeling of items.
This position is responsible for coordinating either 1.) cafeteria food items (hot food served on the line, grilled items, grab-and-go items which are either ordered from vendors or prepared by hmc foodservice workers, specialty coffee drinks prepared by the snack bar leads (baristas), ,salad bar items, cold drinks and frozen novelty desserts. 2.) patient room service food items (grilled and baked items, salad and sandwich production, specialty coffee and milkshakes production, specialty drinks for patients (high calorie, high protein) and frozen novelty desserts or 3.) catering food items, (sandwiches, salads, hot entrees, hot side dishes, hot and cold beverages, fruit plates, vegetable plates.
This will be a relief position so specific area covered will depend upon the area of assignment each day
Sanitation Oversight: Assures all sanitation standards are met by monitoring employee hand hygiene, glove donning, proper use of cleaning and sanitizing products and safe food handling. Corrects employee performance to assure standards are met.
Environment of Care: Requisitions routine repairs and reports major repair needs to management.
Puts in work orders through the css electronic requestor or calls for the engineer on duty depending on need for timely/emergent repairs. the repairs are for the many pieces of equipment in the kitchen and the environment of care. examples of equipment repairs include: repair of refrigeration units, ovens, stoves, steam-jacket kettles, grills, espresso machines, dish-machine, cafeteria belt return, hoods, flooring, walls, computers, printers,
Other: Performs duties of a Supervisor 1 Trains Dietetic interns and students as assigned Performs related duties as required
For detailed information on Benefits for this position click here.
Possession of, or eligible for, a food handler's permit
* Associate Degree in food service management, nutritional care or related field and one year of food service supervisory experience OR
Bachelor's Degree with a major course work in nutrition, restaurant or hotel management, or closely-related field OR
High School Diploma, or GED Certificate, with four years of experience in an industrial, commercial or institutional food service or patient tray service including one year as a lead, supervisor, or equivalent
Education & Experience/ Job Related Knowledge, Skills and Abilities:
Serv Safe Certification
Ability to use computer and basic Microsoft Word and Excel software functions
Knowledge of Behavior Interviewing
Knowledge of Corrective Action Process up to and including informal counseling Knowledge of practices, methods and procedures of large-scale food preparation and serving; personal hygiene, food handling, sanitation, and safety precautions; care and use of kitchen utensils and equipment; record keeping; report preparation; personnel functions.
Ability to: follow written and oral instructions; exercise good judgment in evaluating situations, solving problems and making decision; write and speak effectively
CONDITIONS OF EMPLOYMENT:
Flexible availability needed. This position will require availability for 1st and 2nd shift. Including weekends and holidays.
Founded in 1861, the University of Washington is one of the oldest public institutions in the west coast and one of the preeminent research universities in the world. The University of Washington is a multi-campus university comprised of three different campuses: Seattle, Tacoma, and Bothell. The Seattle campus is made up of sixteen schools and colleges that serve students ranging from an undergra...duate level to a doctoral level. The university is home to world-class libraries, arts, music, drama, and sports, as well as the highest quality medical care in Washington State and a world-class academic medical center. The teaching and research of the University’s many professional schools provide undergraduate and graduate students the education necessary toward achieving an excellence that will serve the state, the region, and the nation. As part of a large and diverse community, the University of Washington serves more students than any other institution in the Northwest.