Nutrition Services Supervisor

Employment Type: Full time • Evening Shift

Schedule

• Minimum 80 hours per pay period
• Primary shift: 11 am to 7:30 pm, with flexible shifts as needed
• Every other weekend
• Rotating holidays

About the role

Supervises assembly, preparation, and service provided by Nutrition Services colleagues to patients, staff, and visitors. Assists in the supervision of general department operations including main kitchen, cafeteria, dish room, and sanitation. Responsible for both process improvement and quality control. Facilitates the selection, training, and skill development of all Patient Services colleagues. Communicates daily with coworkers and other team members to ensure food is served in a safe and attractive manner that results in high customer satisfaction as it pertains to taste, temperature, and presentation.

Responsibilities

• Performs opening and closing responsibilities of the department
• Handles all organizational and talent effectiveness functions including interviewing, hiring, counseling, performance management, scheduling, training, and continuing education
• Ensures patient services colleagues are properly supported and have the tools needed to accomplish job duties
• Coordinates patient meal service including diet office, tray assembly, tray delivery, and dish room functions
• Adheres to unit, departmental, and hospital policies and procedures
• Maintains open dialogue with Director (GM), managers, dietitians, supervisors, nursing, and support services staff regarding all aspects of patient meal service
• Implements all THS FANS policies as they are rolled out

Requirements

• Associate’s Degree in Nutrition, Hotel, Restaurant, Institution Management, Business, or related field or equivalent combination of education/training/experience
• ServeSafe Certifications (including Allergens) within 6 months of hire date
• Three (3) years of food service experience

Preferred Qualifications

• Three (3) years of food service leadership experience in a health care setting
• One year of cooking experience in an institutional setting