CS-214 Position Description Form



CS-214Rev 11/2013Position CodeFOODSPV1A03NState of MichiganCivil Service CommissionCapitol Commons Center, P.O. Box 30002Lansing, MI 48909POSITION DESCRIPTIONThis position description serves as the official classification document of record for this position. Please complete this form as accurately as you can as the position description is used to determine the proper classification of the position. 2. Employee’s Name (Last, First, M.I.)8.Department/AgencyDHHS/KPH3.Employee Identification Number9.Bureau (Institution, Board, or Commission)Hospitals and Centers4.Civil Service Position Code Description10.DivisionFood Service Supervisor-1 (9)Nutritional and Environmental Services5.Working Title (What the agency calls the position)11.SectionKitchen SupervisorNutritional Services6.Name and Position Code Description of Direct Supervisor12.UnitDietitian/Nutrition Manager 2 (13)N/A7.Name and Position Code Description of Second Level Supervisor13.Work Location (City and Address)/Hours of WorkGordon NorrisAdministrative Manager 4 (15)1312 Oakland Drive, Kalamazoo, MI 49008Hours of Work are to be determined14.General Summary of Function/Purpose of PositionSupervise activities of daily kitchen/cafeteria operations including ordering, inventory, meal preparation, food storage, handling and transport, meal service and record keeping. Supervise Patient’s Cafeteria employees. Prepare food and nutrition products using proper sanitation, temperature, light, moisture, ventilation and security. Works within and ensures subordinate employees work within established guidelines, methods, policies and procedures. Performs work as assigned.15.Please describe the assigned duties, percent of time spent performing each duty, and what is done to complete each duty.List the duties from most important to least important. The total percentage of all duties performed must equal 100 percent.Duty 1General Summary of Duty 1% of Time30Direct Kitchen employees in the timely production and delivery of patient meals.Individual tasks related to the duty.1. Assign AFSCME DSA employees daily duties in an equitable and thorough manner and assure quality and timely completion of assigned work.2. Assure proper amounts of food is prepared and portioned for delivery to patient units and Patient Café Dining Room.3. Oversee assembly of patient meal trays assuring compliance with regular and therapeutic diet menus, patient diet orders, and meal serving schedules.4. As needed direct employees to make menu substitutions.5. Assure special food requests are delivered in a timely and complete manner.6. Assure food is available or delivered to patients needing a meal outside of established meal times.7. Direct implementation of food preparation and meal service to accommodate emergency circumstances.Duty 2General Summary of Duty 2% of Time20Supervise Kitchen employees.Individual tasks related to the duty.1. Supervise Kitchen employees while acting within bargaining unit contracts.2. Assure adequate staffing is available for operational needs utilizing established practices and procedures.3. Assure employees comply with Civil Service, DHHS, KPH, and Nutritional Services Department Procedures and Policies.4. Provide a written response to leave time requests (Application for Leave Requests) involving three days or less.5. Conduct employee counseling and discipline as needed.6. Review employee time and attendance to assure accuracy.7. Conduct employee training as needed.8. Evaluate employees on their job performance. A formal written evaluation is to be completed on each employee once per year.9. Implement competency standards for DSA’s.Duty 3General Summary of Duty 3% of Time20Assure all food handling, sanitation and safety procedures are followed at all times.Individual tasks related to the duty.1. Oversee cook in the thawing, handling, preparation, rotation and storage, transport, serving and disposal of food to assure safe and wholesome food for patients.2. Assure cleaning and sanitation procedures are being followed and sanitizing equipment is being correctly utilized.3. Direct employees in proper hair covering, footwear, and personal cleanliness as needed.4. Approve completion of employee cleaning assignments.5. Maintain food temperature records, sample meal trays, meal counts and other operational records according to procedures.6. Record malfunctioning equipment.7. Ensure that the kitchen is operating within the guidelines of the Joint Commission, CMS, DHHS, and DCH.Duty 4General Summary of Duty 4% of Time20Maintain accurate and timely courteous communication between Kitchen, Dining Room, Nursing units, Dietitians and others as needed to assure smooth work flow and meal delivery.Individual tasks related to the duty.1. Provide instructions to DSA’s regarding food substitutions.2. Receive diet orders, note process according to department policies and procedures.3. Contract the dietitian regarding any questions related to individual patient dietary needs and cooperate with dietitians regarding dietary instructions.4. Communicate with nursing units or activity therapist regarding special food requests.5. Fill patient unit supply requests.Duty 5General Summary of Duty 5% of Time10Assists in the planning and implementation of procedures to accomplish quality and cost effective food and nutrition service to hospital patients.Individual tasks related to the duty.1. Participate in weekly food service meetings.2. Conduct regular meetings with employees to enhance understanding and compliance with departmental policies and procedures.3. Maintain a continuous evaluation of food service operations, and whenever appropriate, suggest ideas to strengthen quality and cost control efforts.4. Participate in Performance Improvement data collection, data review and corrective actions as assigned.5. Suggest equipment needs in food service areas.6. Reviews and completes food production records.Duty 6General Summary of Duty 6% of TimeIndividual tasks related to the duty.16.Describe the types of decisions made independently in this position and tell who or what is affected by those decisions.Assign daily duties to DSA E6 and DSA 7 employees, Efficient Kitchen operations is affected by equitable, accurate, and complete daily work assignments.Act on incidental annual leave requests and sick leave requests for DSA E6 & DSA 7 employees. Maintaining appropriate staffing levels to meet operational needs is dependent on judicious review of leave requests. Determine equipment is not working and/or maintenance are needed in the Kitchen area and report these findings to Department Director or report problem immediately to Maintenance or Safety as appropriate. Maintaining an efficient, effective, and safe work environment is dependent on timely and correct intervention when maintenance services are needed.Determine overtime needed and hire overtime according to written procedure. Maintain appropriate staffing to meet operational needs while adhering to AFSCME CBA.17.Describe the types of decisions that require the supervisor’s review.Determine that an employee is to be placed on a notice of sick leave verification.Permanent changes in food service standard operating procedures.Granting leave requests of 4 or more days.Written Counsels and/or Discipline.18.What kind of physical effort is used to perform this job? What environmental conditions is this position physically exposed to on the job? Indicate the amount of time and intensity of each activity and condition. Refer to instructions.The physical effort is minimal. The environment can be extremely hot in the summer. Additionally, the noise level can be loud at times due to equipment running sporadically. Skids, pans, utensils are dropped or collide with other items and result in loud sudden noises.19.List the names and position code descriptions of each classified employee whom this position immediately supervises or oversees on a full-time, on-going basis. (If more than 10, list only classification titles and the number of employees in each classification.)NAMECLASS TITLENAMECLASS TITLESeven staff membersDSA-EOne staff memberDSA-A20.This position’s responsibilities for the above-listed employees includes the following (check as many as apply):xComplete and sign service ratings.xAssign work.xProvide formal written counseling.xApprove work.xApprove leave requests.xReview work.xApprove time and attendance.xProvide guidance on work methods.xOrally reprimand.xTrain employees in the work.21. Do you agree with the responses for Items 1 through 20? If not, which items do you disagree with and why?Agree with items 1 through 20.23.What are the essential functions of this position?The Kitchen Supervisor is directly responsible for assuring that the meals and snacks on the daily menu are prepared and served from the Kitchen tray line according to established procedures. In event of loss of utilities, inadequate staffing, malfunctioning equipment, or other unforeseen problems, the Kitchen Supervisor is responsible for making decisions and directing staff such that meals are served to patients. On a daily basis the Kitchen Supervisor is to oversee the food preparation and food distribution operation. This involves direct employee supervision, review or daily food supplies, and continuous review of equipment operation and function.Additionally, the Kitchen Supervisor is to research EMR for diet orders (before 8:00 am and after 4:00 pm, weekends and holidays) and receive phone calls for diet orders for patients. The Kitchen Supervisor is to take appropriate action with this information such that the patient receives the diet as ordered by the physician. As necessary, the Kitchen Supervisor is to consult with Registered Dietitian or the Registered Nurse on the unit for clarification regarding diet orders.24.Indicate specifically how the position’s duties and responsibilities have changed since the position was last reviewed.The supervisor ensures activities of daily kitchen/cafeteria operations including ordering, meal preparation, food storage, handling and transport, meal service and record keeping are completed. Supervise Patient’s Cafeteria employees. Prepare food and nutrition products using proper sanitation, temperature, light, moisture, ventilation and security. Works within and ensures subordinate employees work within established guidelines, methods, policies and procedures. Performs work as assigned.25.What is the function of the work area and how does this position fit into that function?The Kitchen operation is responsible for producing the highest quality of food according to a planned menu within the patients’ diet orders as prescribed by the physician. The Kitchen provides a reliable, efficient, and appropriate food service system for the Kalamazoo Psychiatric Hospital. The Kitchen Supervisor is to assure operations of the Kitchen are functioning according to established guidelines and procedures on a daily basis, to assure high quality food service three meals per day, seven days per week, 365 days per year.26.What are the minimum education and experience qualifications needed to perform the essential functions of this position?EDUCATION:Completion of High School.EXPERIENCE:Four years of experience overseeing a variety of large quantity cooking and food preparation tasks (excluding experience gained in taverns, lounges, and fast food enterprises) equivalent to a Cook, including two years equivalent to a Cook 7.orPossession of an associate’s degree in dietetics; food services management; hotel, restaurant and institution management; or human nutrition and three years of experience overseeing a variety of large quantity cooking and food preparation tasks (excluding experience gained in taverns, lounges, and fast food enterprises), including one year equivalent to a Cook 7 may be substituted for the education and experience requirements.orPossession of a bachelor’s degree in dietetics; food services management; hotel, restaurant and institution management; or human nutrition and no experience may be substituted for the education and experience requirements.KNOWLEDGE, SKILLS, AND ABILITIES:1. Ability to instruct, supervise, and evaluate employees.2. Ability to plan work and assign daily work. Ability to assure time schedules are met.3. Knowledge and skills related to efficient and quality food preparation, food service sanitation, and appropriate utilization of related equipment.4. Ability to communicate in a manner that enhances the work environment while assuring operational efficiency.5. Ability to make decisions regarding staffing and/or utilization of food supplies under adverse or emergency circumstances such that meal service proceeds uninterrupted in a sanitary and quality manner.CERTIFICATES, LICENSES, REGISTRATIONS:N/ANOTE: Civil Service approval of this position does not constitute agreement with or acceptance of the desirable qualifications for this position.I certify that the information presented in this position description provides a complete and accurate depiction of the duties and responsibilities assigned to this position. Supervisor’s SignatureDateTO BE FILLED OUT BY APPOINTING AUTHORITYIndicate any exceptions or additions to statements of the employee(s) or supervisors.I certify that the entries on these pages are accurate and complete. Appointing Authority SignatureDateTO BE FILLED OUT BY EMPLOYEEI certify that the information presented in this position description provides a complete and accurate depiction of the duties and responsibilities assigned to this position. Employee’s SignatureDateNOTE: Make a copy of this form for your records. ................
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