Supervisor, Food and Nutrition Services

$22.14 - $33.21 - The hourly pay rate offered is determined by a candidate's expertise and years of experience, among other factors.

• →Demonstrates the knowledge and skills necessary to provide care appropriate to the age of patients served. This includes knowledge of the physical and psychological needs of patients served and the ability to respond appropriately to those needs.
• →Schedules staff according to department needs and budgeted hours.
• →Implements and maintains cost control procedures adhering to budget constraints while guaranteeing quality service.
• →Interviews, hires, orients, trains, develops and evaluates the performances of and, when necessary, disciplines and/or discharges department personnel. Provides direction, as necessary, to staff regarding sensitive and/or complex work, related problems, resolves complaints and responds to inquiries regarding department operations.
• →Assists management team with planning and conducting monthly employee meetings and in-service training. Ensures compliance with regulatory agencies by coordinating functions related to policy and procedure.
• →Assists Management in developing direction short, long term department vision and goals. Identifies opportunities for budget/department savings.
• →Maintains knowledge of the diet office, kitchen and storeroom functions. Maintain recipes and ingredients for Nutritional analysis of the patient and café menu. Participates in the planning and implementing of patient menu changes.
• →Assists in catering management and executing functions.
• →Maintains sanitation and safety standards throughout the department.
• →Responsible for cash handling and cashier security procedures as needed.
• →Provides operational, analytical and user related technical support for Food and Nutrition computer systems and associated interfaces. This includes: Vendor supplied system updates and acting as a liaison to IS, software and hardware vendors.
• →Maintains and enhances patient and customer satisfaction.
• →Identifies malfunctioning equipment, coordinate repairs, and follows up through completion.
• →Responsible for adherence to quality control standards, implements and follows up with corrective action.
• →Plans, develops and participates in projects as assigned.

• →Bachelors Degree Nutrition Preferred
• →3 Years of food service supervisory experience in a healthcare setting
• →Excellent organizational and communication skills
• →Capacity to be a team player and problem solver
• →Strong leadership skills with the ability to coach and mentor others
• →Ability to manage multiple projects and handle stressful situations
• →Interact with others in a positive manner
• →Knowledgeable of customer service techniques, supervisory practices and procedures
• →Allergen Awareness - American National Standards Institute (ANSI) Required