Dietary Supv I

Welcome! We’re excited you’re considering an opportunity with us! To apply to this position and be considered, click the Apply button located above this message and complete the application in full.  Below, you’ll find other important information about this position. 

This position supervises personnel in Dietary unit concerned with planning, preparing, and serving food. This position supervises personnel in sanitation and safety practices in the unit.

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. High school diploma or equivalent.
2. ServSafe food handler certification.
EXPERIENCE:
1. Three (3) years’ experience in a culinary environment with one (1) year in a culinary supervisory position.

PREFERRED QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Associate's degree
EXPERIENCE:
1. Three (3) years of healthcare food service experience. 

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position.  They are not intended to be constructed as an all-inclusive list of all responsibilities and duties.  Other duties may be assigned.

1. Assists with the interviewing and selection process of new staff. Assists management in maintaining standards of performance for criteria based position descriptions and performance appraisals. Makes recommendations for personnel actions such as promotions and disciplinary actions. Performance appraisals must be completed by annual established deadline. Provides input to management for measuring competencies of departmental personnel. Evaluates competencies on an ongoing basis. Provides timely feedback on performance and appropriate counseling for improvement when necessary.
2. Conducts daily meetings prior to meal time communicating relevant information. Schedules and adjusts staffing to meet facility needs considering staff competencies, established standards and regulatory requirements, including appropriate supervision.
3. Monitors employees’ work on a regular basis and reviews results with staff to ensure quality performance. Maintains and enforces disciplinary policies of the hospital and department according to established procedures.
4. Monitors and maintains the operating budget within the specified limits through the initiation of efforts which promote efficiency, reduce waste and improve services. Consistently monitors charges for supplies. Advises management of specialized departmental needs.
5. Makes recommendations and provides input to management in monitoring and evaluating the capital expenditure budget needs of the department. Flexing of staff schedules to maintain budget based on fluctuations of patient census.
6. Follows hospital, state and federal guidelines for ensuring safe environment for workers, patients and public. Develops and implements processes to assess and improve the services provided and compliance with regulatory requirements. Complies with Joint Commission and HIPPA.
7. Maintains areas and equipment in safe, functional and sanitary conditions. Ensures all areas are well supplied and aesthetically pleasing to co-workers, visitors and authorized personnel at all times. Reports any incidents (patient and employee).
8. Communicates and interacts with patients, families, visitors, physicians, nursing, and other hospital staff, department staff and the public and maintains open lines of communication. Effectively communicates needs or concerns regarding Nutrition Services to management.
9. Orients and trains staff and encourages professional development of department staff through in-service education and other available education programs.
10. Develops and implements a process to assess and improve services provided and to ensure compliance with regulatory requirements. Participates in hospital wide Performance Improvement Program to improve processes and patient care as requested.
11. Demonstrates knowledge of modified diets, proper condiments, and related restrictions for diets. Ability to correctly answer questions related to diet restrictions.
12. Ensures production employees are following safe food handling techniques and food is at acceptable temperature and meets food quality standards prior to service. Ensures temperature charts are completed (tray line, refrigerators/freezer, dish machine, cafeteria, etc.). Ensures production employees are following standardized recipes and employees are using proper portion control.  Ensures accuracy of trays and menu selections. Oversees cash handling procedures and completion of required p