<p>Located in the heart of Anderson, South Carolina, AnMed is a dynamic, not-for-profit health system dedicated to delivering exceptional care with compassion, innovation, and integrity. At AnMed, our mission is simple yet powerful:</p> <p>To provide exceptional and compassionate care to all we serve.</p> <p>AnMed has been named one of the Best Employers in South Carolina by Forbes, reflecting our commitment to a supportive, inclusive, and purpose-driven workplace. Whether you're just starting your career or looking to grow in a new direction, you'll find opportunities to thrive, lead, and make a meaningful impact here.</p> <p>Summary:</p> <p>Assist the Food Service Manager in the daily operation of food service for the Women's & Children Hospital. Supervises, instructs, and counsels employees in the preparation of food for the patients, the Camellia Café and catering events. Maintains high standards of sanitation, housekeeping, safety, and the operation and care of equipment. Supervises Café operations including cash handling procedures and receiving and storage of food service orders. Ensures that budgetary guidelines are met.</p> <p>RESPONSIBILITIES</p> <ul> <li>Follows proper purchasing, receiving, storage, and inventory procedures including HACCP regulations, stock rotation, and having no more than 1 ½ weeks on hand in inventory value. Accurately maintains and inventories stock/rotation to control waste and spoilage. Keep good relationship with vendors, purchases Premier CMA products to maximize rebates from US Foods and Premier. Monitors cost of food, paper goods, office supplies and all other accounts to keep within budgeted limits. Responsible for taking an annual in-depth inventory of W&C food service stock items. </li><li>Implements adherence to AnMed and department policies and procedures including disciplinary, supervisory, and dress codes. </li><li>Responsible for covering positions by adjusting schedules within designated areas as needed for smooth operations. Must be qualified to perform job duties of all employees under your supervision and do so when the need arises. Therefore, the Supervisor must have knowledge of proper cooking techniques and quantity food production along with cash handling and register procedures and sanitation. </li></ul> <p>Attends and participates in department and hospital in-services including the Supervisor's meetings.</p> <ul> <li>Responsible for daily production meetings. </li><li>Responsible for completion of required forms and checklists including Dietary Issues, Nutritional Information, Production Records, Recipes, Task Sheets, Purchase Orders, Order Sheets, Inventory Sheets, Temperature Logs, and Cash Handling forms. Assures adherence to production records, employee task sheets and recipes. </li><li>Must be aware of pricing and food industry trends to maintain expenditures and meet budget requirements. </li><li>Must be willing to attend out of town food shows with the purpose of improving the quality of the food, advanced scheduling of orders for food, paper supplies and cleaning supplies, and to keep abreast of new food trends and offer suggestions on how these can be implemented in our operation. </li><li>Supervises set-up of cafeteria line and serving station. Ascertains that no food item of a questionable or substandard nature is served to customers. Continuously inspects serving line while open to ascertain that sufficient quantities of food items are available and attractively displayed. </li><li>Coordinates with Environmental Services to have the Server and Kitchen floors machine cleaned as scheduled. </li></ul> <p>Coordinates any changes in menu with Food Service Manager and insures staff is informed. Supervises posting of daily menu. Makes suggestions for cafeteria production.</p> <ul> <li>Actively participates in and assist with any catering events as assigned by the Catering supervisor or FSM. </li><li>Helps develop and plan cafeteria theme days. Actively participates in theme days. </li><li>Ensures proper procedures for opening and closing the department are followed. </li><li>Sees that the patient tray line is set up on time for each meal period and runs smoothly. • Adjust recipes in accordance with the status of the census. </li><li>Ensures that customers are served quickly and efficiently, as well as satisfying the customer's needs. Holds themselves and subordinates accountable for conformity to the Guest Relations Guidelines and Standards developed by AnMed Health Systems. </li><li>Takes the necessary steps to resolve problems; to include open line of communication and teamwork with other supervisors and employees. </li><li>Ensures compliance with all HACCP requirements and regulations to include the following areas: inspection of all trucks delivering food items, temperature of selected food items upon delivery, and proper food labeling. Checks temperatures of refrigerated/freezer equipment throughout the day to ensure appropriate range. Takes necessary corrective action if temperatures are within danger zone. </li><li>Responsible for administering DHEC rules and regulations including proper dating and rotation of all food items, taking appropriate action when criteria is not being met. Adheres to safety and sanitation requirements to attain and maintain high standards in accordance with hospital and state regulations. </li><li>Conducts periodic sanitation inspections. </li><li>Carefully selects, measures, and mixes various cleaning solutions and chemicals. Is aware of and adheres to Material Safety Data Sheets. </li><li>Maintains an accurate daily record of all temperatures for ware washer and three compartment sink. Reacts appropriately by ensuring Engineering is notified properly of an abnormal temperature of malfunctioning equipment. • In the absence of the Food Service Manager, is responsible for the entire department on their shift. </li></ul> <p>Qualifications:</p> <ul> <li>Must be a high school graduate or GED equivalent. </li><li>Must maintain a current ServSafe certification. </li><li>Successful completion of an approved program in food service technology or its equivalent experience or working knowledge of employee supervision, quality control, purchasing, inventory, sanitation, and quantity food production. </li><li>Six (6) to nine (9) months on the job training to become proficient. </li></ul> <p>Benefits*</p> <ul> <li>Medical Insurance & Wellness Offerings </li><li>Compensation, Retirement & Financial Planning </li><li>Free Financial Counseling </li><li>Work-Life Balance & Paid Time Off (PTO) </li><li>Professional Development </li><li>For more information, please visit: anmed.org/careers/benefits </li><li>Varied benefits packages are available to positions with a 0.6 FTE or higher </li></ul>