The Nutrition Services Supervisor assists the Nutrition Services Director in planning, organizing and directing the activities of the
department. The supervisor provides technical guidance and direction over menu formulation, recipe adherence, and preparation and serving of appropriate meals for all hospital patients, staff, and visitors. Can serve in a dual role in the absence of the Nutrition Services Director.
Employee Development and Retention
* Interviews, hires, orients, and provides training of personnel.
* Provides documented progressive discipline as deemed necessary.
* Provides on going performance feedback as well as conducts formal probation, mid year and annual evaluations.
* Plans and implements employee engagement activities with staff input.
* Monitors, revises, and delegates job tasks appropriately.
* Train cashiers.
* Maintain money safe following standard safe practices.
Finance
* Monitors adherence to budgetary goals for the kitchen as well as makes recommendations and assists director in the budgetary planning process.
* Follows planning format for proposed new projects.
* Schedules employees to meet productivity goals.
* Trains staff on minimizing food and supply waste.
* Participates in process improvement to decrease waste and increase quality.
* Demonstrates ability to flex labor to meet productivity benchmarks.
* Reviews and establishes staffing patterns and schedules and time edits to meet budget.
* Maintains electronic documents and records to support production, menu adherence, and sales.
*Assist in oversight of any special item purchases for patients (from local grocery stores, etc).
Production and Procurement
* Develops and costs menus and recipes.
* Establishes and utilizes production records.
* Procures and/or monitors procurement of food, supplies, and equipment.
* Maintains and controls adequate inventory and records.
Compliance/Safety
* Responsible for reporting any safety related incident in a timely fashion through the Midas/RDE tool; attends all safety related training programs; performs work in a safe manner; monitors work environment for possible safety issues and ensures others are also performing work in a safe manner.
* If required for position, ensures all certifications and/or licenses are up-to-date and valid prior to expiration dates.
* Completes all company mandatory modules and required job specific training in the specified time frame.
* Coaches and provides staff training on food and physical safety standards to minimize accidents or incidents.
* Develops and maintains training records.
* Supervises staff training on new equipment use and maintenance.
* Enforces the department safety program in regards to the environment of care, food safety, disaster plan and other related items such as safety data sheets (SDS) to maintain a safe work environment work environment.
* Maintains appropriate control of documents and record keeping supporting enforcement.
* Enforces all regulatory agencies' standards such as DNV, local health department, and OSHA.
* If required for position, ensures all certifications and/or licenses are up-to-date and valid prior to expiration dates.
* Responsible for reporting any safety-related incident in a timely fashion through the Midas/RDE Attends all safety related training programs and adheres to a safe work environment for self and employees.
* Adheres to infection control guidelines and practices.
* Accurately completes all manual and electronic forms.
QualificationsEducation
2 year degree (culinary or registered diet technician or other related field), or qualifying experience - Required
Bachelor's degree in Food Management, Nutrition, Business, Hospitality or other related field - Preferred
Experience
Two years supervisory experience - Required
Experience in nutrition and therapeutic diet food preparation and familiarity with health care regulatory requirements - Preferred
Healthcare is a rapidly changing environment and technology is integrated into almost all aspects of patient care. Computers and other electronic devices are utilized across the organization and throughout each department. Colleagues must have an understanding of computers, and competence in using computers and basic software programs.
Certification & Licensures
FMC: Coconino County Food Managers card- Required within 30 days of hire
Certified Dietary Manager (CDM) - Preferred
ServSafe Certification - Preferred
Certified Chef - Preferred
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