About the Role
The Stellenbosch Hospital is seeking a dedicated Food Services Supervisor to join its team in the picturesque town of Stellenbosch. This vital role supports the health and well-being of the community by ensuring that all food provisions and services meet the highest standards of quality and safety. As a Food Services Supervisor, you will oversee the preparation and distribution of nutritious meals, including therapeutic diets, to various wards, directly impacting patient care and satisfaction.
In this position, you will not only manage the daily operations of the foodservice unit but also lead a team in maintaining hygiene, safety, and adherence to operational procedures. The work is not just about managing food; it’s about contributing to a healthier community by ensuring that every meal served is both safe and satisfying. Your expertise in food service will play a crucial role in the overall patient experience at Stellenbosch Hospital.
About the Department
Stellenbosch Hospital operates under the Department of Health, dedicated to providing comprehensive healthcare services to the community. The department’s mission focuses on promoting health, preventing illness, and ensuring that the public has access to high-quality medical services. Working within this department means being part of a larger mission to improve health outcomes for residents, making your role as a Food Services Supervisor not only meaningful but also essential to the hospital’s success.
What You’ll Do
- Order, receive, store, and issue food provisions and stock for the foodservice unit.
- Supervise the preparation and production of meals, including therapeutic diets.
- Oversee the weighing, dishing, and distribution of food to various hospital wards.
- Ensure compliance with hygiene standards and the safe use and maintenance of kitchen equipment.
- Enforce adherence to operational procedures and control measures.
- Manage human and financial resources, including stock control.
- Process food statistics and maintain accurate records.
What You’ll Need
- A General Education and Training Certificate (GETC) or Grade 9 qualification.
- Relevant supervisory experience in a Food Service Unit.
- Physical capability to lift and move heavy objects and stand for extended periods.
- Willingness to work shifts, including weekends and public holidays.
- Computer literacy and strong numerical skills.
- Knowledge of cooking methods for normal and therapeutic diets.
- Understanding of hygiene, Occupational Health and Safety, and HACCP principles.
- Strong organizational, interpersonal, and communication skills.
- Ability to work independently and manage time effectively under pressure.
How to Apply
Please forward your application, quoting the relevant reference number, to the link quoted in the specific advertisement below.
Requirements
Minimum educational qualification: General Education and Training Certificate (GETC)/ Grade 9 (Std 7).Experience: Appropriate and relevant supervisory experience in a Food Service Unit.
Inherent requirements of the job: Ability to lift/move heavy objects and be on their feet the entire day.
Willingness to work shifts, public holidays/ weekends and overtime as needed.
Competencies (knowledge/skills): Computer literacy and numerical skills.
Knowledge of production and cooking methods for normal and therapeutic diets.
Knowledge of hygiene, Occupation Health and Safety and HACCP principles.
Sound organizing, interpersonal and communication skills.
Ability to work according to rules and policies to meet deadlines.
Ability to work independently and under pressure.
Job Duties
Order, receipt, storage and issue all food provisions and stock in the foodservice unit.Supervise food pre-preparation and production of all full and therapeutic diets.
Supervise the weighing, dishing and distribution of food to various wards.
Supervise hygiene, use and maintenance of equipment and occupational health and safety.
Supervise adherence to prescripts, elementary control measures and standard operational procedures.
Supervise human resources, financial resources and do stock control.
Process food statistics and keep records.
