Nutrition Supervisor, Patient Services

About the role

This position ensures that safety, sanitation and customer service and behavior standards are maintained in the department.

Responsibilities

• Participates in personnel management duties under the direction a manager including employee disciplines, schedules, approving days off, schedule changes according to department policy, HR policies and adherence to the CBA (if applicable).
• Routinely updates menus based on customer satisfaction feedback, sales volumes and or seasonal pricing in consultation and approval from Dietitians.
• Maintains staff adherence to all policies and procedures including uniform standards.
• Maintains sanitation by assigning routine cleaning to staff.
• Ensures all equipment is safe, maintained and functional.
• Ensures all equipment not functional is reported to facilities engineering and tagged out properly.
• Maintains Premier CMA % for maximum rebates.
• Assures that patients receive high quality, diet appropriate foods and excellent customer service.
• Monitors appearance of patient meal trays and item placement as well as tray cart movement to ensure on-time delivery (within 45 minutes of patient meal request).
• Works with management regarding the service of the cafeteria and Starbucks, if applicable, and any menu production needs.
• Updates cash registers and menu displays for retail.
• Coordinates each day with work leads reviewing catering events and any adjustments or changes to these events.
• Addresses inappropriate behavior when it occurs, including failure to follow standards of behavior, documents and informs the employee’s manager of issues and collaborates on corrective action as needed.

Qualifications

• High School Diploma or equivalent.
• Current Food Handlers card as required by County Health Department issued by ONE of the following:StateFoodSafety.com Servsafe/National Restaurant Association Local County Health Department State criminal background check and Federal (if applicable), as required for regulated areas.
• Two (2) years high volume food service job experience with one (1) year as supervisor.
• Prior to hire, must have completed as established by department: (Administered at Department level) Person in Charge issued by local County Health department Manager Food Safety Certification Board of Health Managers Training.

Preferred Qualifications

• County Person-in-Charge (PIC) training Certified Food Manager (CFM) Certification through ServSafe.
• Two (2) years of high-volume food service supervisory experience in a healthcare setting.

Skills and Abilities

• Computer skills, particularly Excel and Word.
• Ability to understand written and oral communication.

Physical Requirements

• Ability to lift 25 pounds.
• Ability to push/pull 100lbs.
• Ability to stand for several for extended periods of time.

Working Environment

• Noisy, often hot environment.