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Commonwealth of Pennsylvania |
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POSITION DESCRIPTION FOR JOB POSTING |
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Position Number: 00050317 |
Description Activated On: 5/15/2026 1:55:26 PM |
Position Purpose: Describe the primary purpose of this position and how it contributes to the organizations objectives. Example: Provides clerical and office support within the Division to ensure its operations are conducted efficiently and effectively. The employee assigned to this position has the primary responsibility for the receiving and supervision of the dating and storage of food deliveries and inventory of perishable and non-perishable foods and supplies. Employee must check invoices against orders and specifications, accurately verify weights, counts, etc., of foods. Assign and inspect rotation of all foods. Monitor use of products first in, first out (FIFO).Employee works closely and cooperatively with Food Service Manager and Director Dietetic Services to ensure The employee assigned to this position has the responsibility to coordinate, supervise and inspect the work activities of various classifications of food service personnel assigned to the Dietary Department. Supervisors are also responsible for administering all Policies and Procedures of Norristown State Hospital. |
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Description of Duties: Describe in detail the duties and responsibilities assigned to this position. Descriptions should include the major end result of the task. Example: Types correspondence, reports, and other various documents from handwritten drafts for review and signature of the supervisor. Supervise, observe and evaluate food service personnel on a daily basis in order to establish if work is being completed properly. Prepare accurate performance evaluations and conduct interviews and Pre-Disciplinary Conferences with subordinates and/or conduct counseling sessions. Assures that menu items are properly prepared and on time for Breakfast, Lunch and Dinner. Supervise the Cooks by observation and verbal discussion throughout the preparation of meals to ensure food is prepared by following standardized recipes in the proper quantity and quality, proper temperatures and results are achieved, and to ensure coordination of the delivery of food to the tray assembly area, to the unit areas (via tray system), dining hall areas, and out-building dining areas. Consult the daily menu, special function requests, regular/special modified foods ordered by the tray assembly unit, and coordinate the Cooks daily schedule by completing the food production sheets to make certain production needs are met at meal times and any other required times. Minimize leftovers through proper production techniques and make certain leftover quantities are documented by the responsible Cook on the production sheet. After each meal, ensures amounts documented/inventory records are kept current so necessary changes can be made for cost effectiveness. Ensures overall safety standards within Dietary areas of responsibility by evaluating daily procedure utilized by employees in order to prevent accidents from occurring. Responsible for the coordination of all housekeeping and sanitation practices. Assigns appropriate personnel to complete daily, weekly, monthly cleaning duties in order to maintain Infection Control Standards. Responsible for the proper storage of all perishable and non-perishable supplies including non-food items by routinely checking all the necessary areas within Dietaryfs responsibility in order to meet acceptable standards as prescribed by regulatory agencies. Responsible to determine proper dish washing and pot washing procedures are being utilized by supervising operations in order to maintain optimal equipment efficiency and accepted sanitation standards. Conduct, monitor and take corrective action when necessary of the Departmental Quality Improvement Program in order to ensure compliance with Standards for the Dietary Department as required by accrediting and certifying agencies. Assist through observation and data collection. Any equipment or maintenance problems should be promptly reported and followed with a computerized relayed maintenance work order to prevent possible injury, further equipment damage and to provide efficient departmental operations. Establish a food temperatures schedule on each monthly calendar, in the Main Kitchen Supervisorfs Office and check the food items on the test tray recording the results and determining if acceptable temperature ranges exist for the purpose of quality improvement and ultimately meeting the patientsf needs. Upon receiving regular/therapeutic menus from Clinical Dietitians, completes the initial information on the production sheets for the entire week of that particular menu cycle, providing an organized system for daily production (Cook) scheduling. Ensures all work stations are properly staffed by checking daily employees posted schedule and sign-in sheets; reassign or re-staff the work stations if personnel shortages exist to make certain the necessary job tasks are completed. Provide for overtime and maintain overtime records in accordance with overtime equalization guidelines when a personnel shortage exists beyond the ability to reassign employees already on duty in order that patients receive meals on a timely basis along with completing routine tasks. Provide on-the-job training for newly hired employees through observation and one-to-one discussions in order to develop and assist the employee in meeting departmental operations. Follow all Dietary, NSH and DHR policies and procedures. Prepares and transmits Internal Store Requisitions through the SAP/SRM Requisitioner System for withdrawal of food and supplies from the Main Storeroom in order to have the available food supplies to meet daily production requirements. Prioritizes the tasks of the Ingredient Room and completes the necessary responsibilities since major food production planning originates in this area in order to fulfill preparation requirements. Essential Job Functions: Supervises, directs, observes, evaluates, corrects. Gather, collate, interpret information. Effective oral/written communications Reads, comprehends, all work Ensure housekeeping/sanitation duties are met Ability to accurately perform mathematical calculations in the receivng and/or rejection of food Ensure each position is properly staffed Takes corrective action on problems. Follows written and oral instructions. Works in temperature extremes-freezers to hot temperatures for extended periods |
Decision Making: Describe the types of decisions made by the incumbent of this position and the types of decisions referred to others. Identify the problems or issues that can be resolved at the level of this position, versus those that must be referred to the supervisor. Example: In response to a customer inquiry, this work involves researching the status of an activity and preparing a formal response for the supervisors signature. The employee in this position makes the following decisions: Accept or reject deliveries based on quality, quantity, size, and adherence to Purchase Order specifications. Updates recipes. Proper quantities of food are prepared and at proper temperature. Assigns cleaning/sanitation duties. Provides help when receiving food and supplies from outside vendor and storeroom. Assigns/re-assigns personnel to ensure all duty stations are properly staffed when staff shortages occur. Solicits voluntary/mandatory overtime as absolutely needed. Resolves minor personnel, work problems that occur. Instrumental in training new and promoted personnel. Order/Requisition Food and Supply items from the Main Storeroom through SAP/SRM Requisitioner computerized program. When situations arise over and above the previously listed decisions making abilities of the Food Service Supervisor, the employee consults with the Food Service Manager and/or the Director of Dietetic Services. |
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Requirements Profile: Identify any specific experience or requirements, such as a licensure, registration, or certification, which may be necessary to perform the functions of the position. Position-specific requirements should be consistent with a Special Requirement or other criteria identified in the classification specification covering this position. Example: Experience using Java; Professional Engineer License Experience: Licenses, registrations, or certifications: 1. N/A 2. N/A 3. N/A 4. N/A 5. N/A 6. N/A |
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Essential Functions: Provide a list of essential functions for this position. Example: Transports boxes weighing up to 60 pounds.
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