DIETARY SUPERVISOR (FULL TIME )

About the role

The diet supervisor under the direction of the Food Service Director/Assistant Food Service Director, organizes, coordinates, and supervises the overall processes involved in meal preparation for patients, physicians, employees, and customers.

Responsibilities

• Spot checks diet orders with patient diet sheet versus dietary Kardex for changes, and verifies, thus ensuring patients receive the diet ordered by physicians, and completes patient nourishment list and special requests.
• Supervises, directs, and coordinates employees meal preparation and procedures to assure safe and sanitary conditions, providing quality meals to meet meal schedule.
• Adheres to established methods and directs employees in handling, serving, and storing of food items providing quality in all phases of the process. Gathers data, investigates problems or potential problems and takes corrective action.
• Supervises and spot checks all diets on patient tray line and delayed diets for attractiveness, nutritional value and in accordance with established departmental standards.
• Aids manager in controlling man-hours by scheduling food, supplies, chemicals and working within budgetary constraints.
• Opens and secures kitchen, and all equipment with lock and key and at the end of the shift.
• Performs walk around inspection of department before leaving and makes the necessary corrections. Oncoming Supervisor must accept.

Requirements

• Minimum of grammar school - high school preferred.
• Ability to follow oral and written instructions.
• Must be able to read and understand hazardous chemical labels.
• Six months of supervisory experience required in volume feeding, institutional cooking, standardized recipes, high level of supervisory skills, organizational skills, communication and management skills.
• Required to operate cash register, calculator, handling and balancing cash.

Qualifications

• See sufficiently to complete forms.
• Grasp pen or pencil for long periods of time for writing.
• Read at sentence level and understand written language.
• Hear and understand face to face and telephone conversations.
• Converse appropriately with individuals, speak intelligibly at conversational level.
• Give and receive simple and complex instructions.
• Concentrate on and remember varied job duties.
• Prioritize work and work of those supervised.
• Solve problems from simple to complex.
• Use both hands with coordination.
• Train new employees.
• Train current employees on new tasks.
• Maintain good communication with dietary employees, hospital staff, physicians, and customers.
• Carry less than 10 pounds on a regular basis and up to 50 pounds occasionally.

Skills

• Organizes and prioritizes the workload of the position and employees being supervised.

Benefits

• Cleans, well lighted, well ventilated area, cafeteria and service area.
• Possible hazards include cuts from utensils, burns from hot equipment, falls due to wet floors, and sudden changes in temperature when entering refrigerated rooms or working around steam heated equipment.
• Loud noise due to equipment.
• Special function meals are delivered to an adjacent building outside in inclement weather and in vehicle traffic.

Pay

N/A

Schedule

N/A