Food Service Worker Supervisor

Fort Wayne, IN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $29.67 - $34.62

Work Schedule

Rotating Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Life insurance

Paid holidays

Employee assistance program

Job Description

Northern Indiana Health Care System (NIHCS) is a federal healthcare institution that operates under the Department of Veterans Affairs, dedicated to serving the medical and wellness needs of veterans in the Northern Indiana region. The NIHCS offers comprehensive healthcare services, emphasizing a commitment to quality and compassionate care for veterans. As part of the Veterans Health Administration (VHA), NIHCS is integrated into the broader network of VA Medical Centers, ensuring access to specialized medical treatment, rehabilitation, and support services tailored specifically for veterans. This system values its workforce, aiming to foster an inclusive, supportive, and efficient working environment that is rooted in the mission to honor and care for America’s veterans.

The Food Service Worker Supervisor position at NIHCS, located in Fort Wayne, Indiana, is a full-time permanent role that is integral to the department of Nutrition & Food Service. This position involves supervisory responsibilities within food production and delivery services in a healthcare setting. The Food Service Worker Supervisor oversees all aspects of food preparation, nourishment, tray delivery and retrieval, ensuring that patient nutritional needs are met with accuracy, efficiency, and the highest sanitary standards. This role requires managing food service operations on patient wards and coordinating with ward personnel to promptly address any issues regarding food service. The supervisor is also responsible for supervising staff, conducting menu conferences, managing schedules, requisitioning supplies, recording service metrics such as temperatures and tray assembly reports, and ensuring compliance with safety and health regulations. Additionally, this position demands leadership skills to foster positive working relationships and promote quality service among staff and to patients alike. The work schedule follows a 3-week rotating system, potentially subject to change based on agency needs. The compensation range for this position is $29.67 to $34.62 per hour, reflecting the WS 3 pay scale and grade. Employees in this role operate within federal employment guidelines, including an onboarding process and a required one-year probationary period to assess fitness and performance.

Job Requirements

U.S. citizenship
Suitable for federal employment, determined by a background investigation
Applicants must pass urinalysis drug screening
Selective services registration required for males born after 12/31/1959
Complete online onboarding process which requires acceptable forms of identification
Must serve a 1-year probationary period
Commitment to efficiency of the federal government and uphold the rule of law and the U.S. Constitution
Ability to perform physical work including lifting up to 20 pounds unassisted and occasionally more with assistance
Ability to complete all application requirements including submission of a resume
Experience or training that demonstrates ability to perform job duties

Job Qualifications

Ability to lead or provide first level supervision is prime
Dexterity and safety
Interpret instructions, specifications (other than blueprint reading)
Materials
Technical practices
Use and maintain tools and equipment
Work practices

Job Duties

Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval, making rounds on the patient wards, meeting ward personnel and taking corrective action for any problems that might arise on the floors pertaining to food service
Receives and inspect deliveries
Requisitions all supplies needed for the different areas in Food Service
Responsible for efficient overall sanitation throughout Nutrition and Food Service
Conducts menu conferences, completes schedules assignments, cold prep sheets, record temperatures and completes tray assembly area report
Prepares performance ratings/competencies for all employees under direct supervision
Makes necessary adjustments in assignments to make sure work is completed
Carries out the responsibilities of the position within general instructions, standard procedures and established policies such as VA and hospital regulations, quality assurance monitors, procedure manuals, diet manuals, training guides, menus, etc.
Develops and fosters the climate for positive interactive relationships and demonstrates support for quality service to patients and among Services
Uses work outlines to direct employees in preparing for meal service
Reviews work while in progress or on completion to ensure the correct portion sizes, serving dishes, etc., have been used
Changes work plans, work assignments and methods as necessary to reduce or control costs and to accomplish the work of the unit as effectively as possible in both usual and emergency situations