Position Description

Commonwealth of Pennsylvania
POSITION DESCRIPTION FOR JOB POSTING
Position Number: 00078356	Description Activated On: 7/27/2026 9:06:31 AM

Position Purpose: Describe the primary purpose of this position and how it contributes to the organization’s objectives. Example: Provides clerical and office support within the Division to ensure its operations are conducted efficiently and effectively.

This position is responsible for the performance of food service supervisory duties in both food production and service in the Food and Nutrition Services Department at Danville State Hospital. Tasks are in support of the overall hospital goals of maintaining a safe, clean environment and providing optimum physical care for the mental health consumer to meet standards set by the Department of Human Services and other regulating agencies. Work is performed with a high degree of independence and is supervised by the Director of Food and Nutrition Services and the Food Service Manager.

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.

Shifts are assigned basked on most senior supervisor preference. (0530-1400, 0600-1430 and 1030-1900).
Supervises, coordinates, inspects, and evaluates food service work performed by food service workers & cooks in food preparation, production, service, and sanitation. Determines work priorities and assigns job duties. Provides oral/written feedback to staff. Ensures that food is prepared according to the recipe, in required quantity, and served in an attractive manner, at proper temperatures and per established mealtime/activity scheduled time.
Conducts orientation/on-the-job training and departmental in-service training to subordinates in the performance of routine food production and service tasks. Maintains a department training/reference manual. Instructs staff on all hospital/department policies and procedures following the orientation and on-the-job training program outline. Regularly discusses with staff to review specific food service concerns.
Reviews daily/weekly staffing for the food production and service operation. Determines staffing needs based on scheduled work to meet time requirements. Reviews and approves leave time by following hospital/departmental policies and procedures to insure the efficient delivery of food services.
Conducts performance evaluations and semi-annual progress reviews on directly supervised personnel. Uses performance standards for all job tasks. Supervisors routinely document performance notes as needed to ensure quality work is maintained and provide feedback on work performed.
Maintains food service in the main kitchen areas, tray service areas and dining room by conducting physical inspections/spot checks. Prepares and monitors cleaning schedules on equipment and work surfaces/areas. Completes food, refrigeration, and dish machine temperature checks. Prepares maintenance work orders for all necessary repairs to ensure meeting safety and sanitation standards for food and nutrition services.
Maintains adequate and proper inventory levels by ordering or requisitioning and supervising the receipt, inspection, storage, and disbursement of food, supplies, and equipment. Completes monthly orders in a timely fashion in coordination with the department clerical assistant.
Monitors working conditions and administers collective bargaining agreement. Evaluates, and reconciles employee’s complaints and counsel’s employees when necessary. Delivers pre disciplinary conferences (PDC) as needed or directed by Food Service Director or Food Service Manager. Completes supervisor statement once PDC is held.
Maintains on going records such as time schedules and attendance reports, disciplinary action, diet rosters and other records and charts by following hospital/departmental policy and procedures to provide for an effective and efficient food service operation.
Attends weekly supervisory staff meetings to discuss work and personnel problems. Attend in-service training and out-service training as directed or with permission of Food Service Manager or Director. Seeks additional outside training sources to discuss, learn, and resolve personnel, and related work problems.
May work in conditions that are, at times, hot, cold and/or uncomfortable. Performs repetitious work.
Attends departmental and hospital in-service training sessions and meetings.
Performs all other related duties as assigned by supervisors, manager, or director.
May have to work around or with consumers related to food activities or other assigned tasks.
As an essential employee, if scheduled, you are required to report during a disaster, bad weather or state of emergency.

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 supervisor’s signature.

- Orders or requisitions food and supplies for production and service.
- Assigns, coordinates work, defines cleaning and sanitation needs and duties.
- Solicits voluntary or mandatory overtime as per equalization list.
- Resolves personnel/work problems that occur.
- Instrumental in training new employees.
- Consultation with the Director of Food and Nutrition Services and/or Food Service Manager

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.   Cardiopulmonary Resuscitation (CPR) Certificate

2.   N/A

3.   N/A

4.   N/A

5.   N/A

6.   N/A

Essential Functions: Provide a list of essential functions for this position. Example: Transports boxes weighing up to 60 pounds.

1.	Supervises, assigns, and evaluates work and takes corrective action as needed.
2.	Completes/maintains records and reports.
3.	Ensures sanitation and Food quality standards.
4.	Reads, writes, and has effective oral communication.
5.	Ensures food and service is proper/timely.
6.	Ensures proper staffing/utilization.
7.	Proper receipt/inspection of food.
8.	Monitors storage/inventory control and standards.
9.	Works in hot/cold temps for extended periods of time.
10.	Can stand for extended periods of time.