Supervisor - Dietary - Food & Nutrition Services - Full Time

Position Summary

The Dietary Supervisor is responsible for safe and efficient food service practices for patient and retail services. This position oversees dietary aides, diet office associates, cooks and student aides in order to provide proper quantities and quality of food for the production of patient meals, floor stock, room service, cafeteria, coffee shop,  catering and vending operations. This position may include cooking and preparing meals for service. As a member of the food and nutrition team, maintains cost containment, high sanitation practices, takes initiative and leads by example.

Experience:

Minimum two years supervisor experience in the food/ hospitality industry. Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet. Must be willing to participate in patient satisfaction programs/activities. Must have interpersonal skills to handle confidential information, sensitive situations, and ability to work with diverse group of people within and outside the organization. Ability to work cooperatively with peers and supervisors to contribute to the overall productivity of the team.

Hospital or health care institution experience preferred but not required. 

Experience with CBORD (Epic interfacing Nutrition software system) preferred but not required. 

CDM preferred but not required

Education, License & Cert: 

Serve Safe Certification required within 12 months of hire 

High School graduate (or GED) required

Essential Functions: 

1. Performs supervisor functions according to food and nutrition department operations, policy and procedure.
2. Participates in all aspects of employee management.
3. Plans and conducts service trainings for the department.
4. Facilitates quality improvement initiatives and compiles quality reports to ensure continued quality care. 
5. Reviews and updates food and nutrition manuals and forms (ie daily work schedules, equipment orientation forms, job descriptions, cleaning and sanitation schedules, temp logs, equipment manuals and food and nutrition policies).
6. Oversees tray line, room service, catering, cafeteria, coffee shop, vending and floor stock operations.
7. Conducts orientation programs for all new food and nutrition personnel, including but not limited to facility tour, training schedule, uniform, introduction to food and nutrition policies, job description, proper use of equipment and safe food service practices.
8. Supervises the safe production and distribution of food.
9. Collaborates with cooks on a daily basis to ensure that all food items are prepared for tray line, room service, catering, cafeteria, coffee shop and floor stock operations.
10. Ensures that proper receiving and storage techniques are followed.

Essential Functions, continued:

1. Participates and guides employees in safe production and delivery of food.
2. Demonstrates proper use of HACCP principles.

Other Duties:

1. Meets at least weekly with the Food and Nutrition Services Management Team to review obstacles, goals and critical success factors.
2. Attends and participates in staff meetings and huddles.
3. Demonstrates willingness to accept other duties and responsibilities as established by hospital administration.
4. Demonstrates effective time management, flexibility, and priority setting in Food Service Management. 
5. It is understood that this description is not intended to be all inclusive, and that other duties may be assigned as necessary in the performance of this position.

Pay range min $17.50/hr max $26.32/hr

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