Dietary Supervisor Full Times Days

Welcome to Hi-Desert Medical Center, where you’ll benefit from: 

A 59-bed acute primary care facility offering you and your family first-rate health care close to home 
A wide range of quality inpatient and outpatient diagnostic, treatment and rehabilitation services, home health and hospice services, and a variety of community outreach programs 
A dedicated team of quality, caring, health care professionals 

Position Summary

Directs and oversees all aspects of food service, cafeteria operations and menu planning for acute hospital and long term care.  Responsibilities include development, implementation of all policies and procedures to ensure compliance with regulatory agencies.  Ensures patient dietary needs are met, provides training to dietary staff and acts as part of the interdisciplinary team to provide appropriate care.  Manages staff and operations of the department in alignment with budget and staffing needs. 

Primary Duties 

1. Develops department goals and objectives based on the hospital annual goals, and establishes policies and procedures for department operation.
2. Selects, provides educational training, orients and assigns department staff. Contributes to the development of department standards of performance, evaluates performance, and initiates or makes recommendations for personnel actions.
3. Develops and recommends department operating budget in accordance with departmental goals and objectives. Ensures that department operations are within budget.
4. Establishes policy, plans, and directs the activities of the FNS department for patients, employees and visitors to ensure delivery of quality nutrition and food service in compliance with all regulatory agencies. 
5. Provides overall guidance and directs dietary planning and daily menus, including regular and therapeutic diets.   
6. Oversees the storage and preparation of patients, employees, and visitors food and the procurement of supplies and food from vendors and suppliers. 
7. Oversight of Crew Leaders who have responsibility of day to day operations of the kitchen.

Minimum Education/Certification/Experience:

• Registered Dietitian preferred 
• Minimum of DSS (Dietetic Service Supervisor) or CDM (Certified Dietary Manager) Certification.
• 2 years supervisory/managerial experience in food service administration within a healthcare setting, preferred.
• Experience in food and nutrition services in an acute or long term care setting.
• High-School Diploma
• Bachelors preferred
• San Bernardino County Food Handler’s Certification (may be obtained 14 days after hire).

 

Pay Range: $32.04 - $49.69 hourly 

**Individual wages are determined based upon a number of factors including, but not limited to, an individual’s qualifications and experience

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Tenet complies with federal, state, and/or local laws regarding mandatory vaccination of its workforce. If you are offered this position and must be vaccinated under any applicable law, you will be required to show proof of full vaccination or obtain an approval of a religious or medical exemption prior to your start date. If you receive an exemption from the vaccination requirement, you will be required to submit to regular testing in accordance with the law. 

Directs and coaches Food Service Workers in the performance of their daily duties. Assures temperature and appearance of food on tray line is always up to standards. Assure patient trays are accurately assembled. Performs visual inspection of the work areas and equipment to assure proper functioning and sanitation. Reports equipment malfunctions to Maintenance Department. Corrects any improper situations in the work areas. Performs visual inspection of employees for proper uniform, hair restraints, and any health problem that may interfere with the safe performance of their duties. Participates in preparing weekly employee schedules and work assignments. Prepares accident and incident reports, as necessary. Informs Director of supply, equipment, utensils, and staffing needs. Conducts orientation of new employees and in-service training.

Education:

Required: High school graduate or equivalent.
Preferred: Courses in nutrition, sanitation, personnel management, and quantity food production

Experience:

Required: 1 year in a healthcare or restaurant environment.
Preferred: 1 year supervisory experience in healthcare.

Certifications:

Required: License required based on state requirements.
Preferred: Certification as Food or Dietary Manager based on city or state requirements.

Physical Demands:

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