Food & Nutrition Services Supervisor

About The Job

General Summary of Position

The primary function of the Supervisor is to coordinate and supervise the daily activities of the Food & Nutrition department and to ensure that each service area (production/culinary retail utility and patient services) are providing quality food and service in accordance with established policies, procedures, standards, and regulations.

Primary Duties And Responsibilities

• Assists in the development of department goals, objectives, policies, and procedures.
• Ensures compliance with business unit policies and procedures and governmental and accreditation regulations.
• Assists in the development and recommendation of the department operating budget and manages resources according to approved budget.
• Assists in selecting, training, and assigning department staff.
• Develops standards of performance, evaluates performance, and conducts performance management planning.
• Initiates or makes recommendations for personnel actions.
• Maintains ongoing communication with subordinates to review programs, provide feedback, discuss new developments, and exchange information.
• Provides daily operational leadership and oversight of the food & nutrition department.
• Activities may include: supervising meal preparation, assembly, and delivery to patients/guests/associates; generating employee schedules; adjusting schedules to cover absenteeism, vacation, etc.; providing recognition and corrective action for hourly associates to ensure optimal food & nutrition services are provided to our patients/guests/associates; ensuring proper maintenance of departmental daily logs/temperatures.
• Participates in rounds with patients and unit staff to ensure quality of food and nutrition services are maintained.
• Participates in meetings and on committees and represents the department and business unit in community outreach efforts.
• Participates in multidisciplinary quality and service improvement teams and maintains effective working relationships with other departments.
• Performs other duties as assigned.

Minimal Qualifications

• Education: High School Diploma or GED
• Experience: 1-2 years of food service experience required; 1-2 years of supervisory experience preferred
• Licenses and Certifications: SAFE Serve Certification (Serv-Safe certification within 90 Days required)
• Knowledge, Skills, and Abilities: Excellent problem-solving skills and ability to exercise independent judgment; Business acumen and leadership skills; Strong verbal and written communication skills with ability to effectively interact with all levels of management, internal departments, and external agencies; Working knowledge of various computer software applications; Ability to: read, write, speak, and comprehend English; follow and provide basic written and oral instructions; take initiative to solve common problems; perform basic math calculations; communicate effectively with associates, guests, patients, and other hospital departments; maintain professionalism in all situations; Basic computer skills required and the ability to learn and demonstrate proficiency using departmental computer systems including: retail POS, electronic food production systems, hospital patient dining software; Knowledge of local health department, state, federal, Joint Commission/CMS regulatory requirements.

Hiring Range

This position has a hiring range of USD $20.57 - USD $36.27 /Hr.