Supervisor Nutrition Services

Supervisor

The primary function of the Supervisor is to coordinate and supervise the daily activities assigned to Nutrition Services staff and to ensure that each service area; production retail and patient services; are providing quality service in accordance with standards.

Primary Duties and Responsibilities

• Oversight: Is responsible for proper completion of duties of assigned staff. Maintains and reviews staff schedule. Makes daily assignment sheet for trayline. Adjusts schedule to cover absenteeism vacation etc. Ensures proper operating temperatures are followed and maintains recording of temperatures. Follows first- in first-out method for rotating stock adhering to all HACCP procedures. Maintains storerooms and walk-ins in a neat and orderly fashion. Completes food and physical safety audits as assigned. Assist on tray line and prepares trays according to prescribed diets and patient requests.
• Customer Service: Consistently displays professionalism in dealings with patients and families staff and physicians. Promptly answers customer staff requests pleasantly and appropriately. Approach greet and offer assistance to patients family members physicians and others who may need help. Pitches in to cover shortages within department. Takes initiative to solve problems and recommends improvements of hospital procedures and intra or interdepartmental processes. Completes meal rounds tray assessments and other quality assurance tools to assess patient satisfaction.
• Development: Participates with supervisors in identifying learning needs. When learning needs are identified participates in training and development activities. Attends hospital sponsored training programs as required by the department Completes all mandatory requirements within allotted timeframe for completion
• Organizational knowledge: Works effectively within and between departments Participates in departmental projects Participates in interdepartmental activities when asked. Demonstrates a constructive approach during all interactions with staff supervisors and managers both inside and outside the unit.
• Department/Unit Specific Functions and Duties Maybe asked to work in both Nutrition Services and Cafeteria

Minimal Qualifications

Education

• High School Diploma or GED or equivalent required

Experience

• 1-2 years 2 years of food service experience required
• 1-2 years Leadership experience preferred

Licenses and Certifications

• Serv-Safe Food Safety required

Knowledge Skills and Abilities

• Ability to read write speak and comprehend English.
• Ability to follow and provide basic written and oral instructions.
• Ability to count and perform basic arithmetic.
• Knowledge of regulatory requirements including state federal and Joint Commission

This position has a hiring range of

USD $20.57 - USD $36.27 /Hr.