Supervisor Dietary SCH N

Facility: Sisters of Charity Hospital Shift: Shift 1 Status: Per Diem FTE: 0.10 Bargaining Unit: ACE Associates Exempt from Overtime: No Work Schedule: Days and evenings with weekend and holiday rotation Hours: Variable shifts between 5A-8P Summary Promote, monitor and maintain a positive service culture. Coordinates, directs, supervises department activities to include food preparation, production, assembly, service and distribution for patients/residents, associates, visitors and others (including guests or catered events). Ensure adherence to standardized recipes, menus and safe handling practices. Organize cleaning and sanitizing of work areas, equipment, and small wares. Participate in hiring and progressive disciplinary action up to and including discharge. Is fluent in use of department and facility technology related to operations management, clinical nutrition, staffing and cash accounting. Oversees department cash handling functions. Provides input to department leadership regarding departmental operations. Assist in obtaining operational goals, including but not limited to food and menu costing, menu planning, staff training and evaluation, purchasing and budgeting. Responsibilities Demonstrates knowledge of and complies with established hospital and department policies, procedures and objectives, standards for hygiene and personal appearance; CHS Mission; performance improvement program, safety, environmental infection control standards and compliance with local, state and federal regulations and guidelines. Education High School graduate A.A.S degree in Food Service Management or related field required In lieu of degree, equivalent training obtained through work experience will be acceptable HACCP/Serf - Safe certification preferred Experience One-year Healthcare and/or Commercial Supervisory Food Service experience preferred Experience in food service Knowledge, Skills, Ability Ability to read, write and follow oral and written instructions Demonstrates the ability to clearly communicate through written & verbal means Demonstrates computer and math skills Ability to effectively interact with a diverse work groupAbility to manage multiple tasks and job responsibility Able to meet specific time frames and demonstrates problem-solving skills Working Conditions Environmental Exposed to hazards from electrical/mechanical equipment Exposed to housekeeping/cleaning agents. Chemicals Subject to flammable, explosive gases cuts and burns Subject to varying and unpredictable situations Exposed to hazards of steam and heat and varying degrees of kitchen elements Standing and walking most of the day Subject to many interruptions #J-18808-Ljbffr