Dietary Supervisor I

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

Qualifications

Minimum Qualifications

• High school diploma or equivalent.
• Current Food Handlers card OR obtained within 30 days of hire through one of the following:
  • StateFoodSafety.com
  • ServSafe (National Restaurant Association)
  • Local County Health Department
• Three (3) years’ experience in a culinary environment with one (1) year in a culinary supervisory position.
• Completion of the following certifications as established by the department:
  • Person in Charge (issued by local County Health Department)
  • Manager Food Safety Certification (Board of Health Managers Training)

Preferred Qualifications

• Associate's degree.
• Three (3) years of healthcare food service experience.

Responsibilities

• 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.
• Completes performance appraisals by the annual established deadline.
• Provides input to management for measuring competencies of departmental personnel and evaluates competencies on an ongoing basis.
• Provides timely feedback on performance and appropriate counseling for improvement when necessary.
• Conducts daily meetings prior to meal time to communicate relevant information.
• Schedules and adjusts staffing to meet facility needs, considering staff competencies, established standards, and regulatory requirements, including appropriate supervision.
• 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.
• Monitors and maintains the operating budget within specified limits through efforts that promote efficiency, reduce waste, and improve services.
• Consistently monitors charges for supplies and advises management of specialized departmental needs.
• Provides input to management in monitoring and evaluating the capital expenditure budget needs of the department.
• Adjusts staff schedules to maintain budget based on fluctuations of patient census.
• Follows hospital, state, and federal guidelines for ensuring a safe environment for workers, patients, and the public.
• Develops and implements processes to assess and improve services provided and compliance with regulatory requirements.
• Complies with Joint Commission and HIPAA standards.
• 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).
• Communicates and interacts with patients, families, visitors, physicians, nursing, and other hospital staff, department staff, and the public, maintaining open lines of communication.
• Effectively communicates needs or concerns regarding Nutrition Services to management.
• Orients and trains staff and encourages professional development through in-service education and other available programs.
• Develops and implements processes to assess and improve services and ensure compliance with regulatory requirements.
• Participates in hospital-wide Performance Improvement Programs to improve processes and patient care as requested.
• Demonstrates knowledge of modified diets, proper condiments, and related restrictions for diets, and correctly answers questions related to diet restrictions.
• Ensures production employees follow safe food handling techniques and that food is at acceptable temperature and meets quality standards prior to service.
• Ensures temperature charts are completed (tray line, refrigerators/freezer, dish machine, cafeteria, etc.).
• Ensures production employees follow standardized recipes and use proper portion control.
• Ensures accuracy of trays and menu selections.
• Oversees cash handling procedures and completion of required paperwork.

Physical Requirements

• Able to lift 50 pounds.
• Able to push/pull 100 pounds.
• Able to stand for several hours per day.

Working Environment

• Daily deadline pressure.
• Noisy, often hot environment.
• Extremes in cold and heat.

Skills

• Computer skills, particularly Excel, Word, and Outlook.
• Experience with nutrition analysis software and computer food order entry preferred.
• Ability to understand written and oral communication.

Schedule

Scheduled Weekly Hours: 40