Supervisor Food and Nutrition

About the role

Supervises and provides operational leadership in planning, organizing, directing, controlling and evaluating the day-to-day operational functions related to the Food Production area to ensure effective and efficient delivery of services and/or achievement of business results.

Establishes protocols and practices, ensuring compliance with department, affiliate, operating unit, and/or system standards, policies and procedures and applicable laws and regulations.

Identifies and implements cost savings and best practices, using Lean or other process improvement methods and concepts.

Collaborates with others to coordinate services, streamline work flow, standardize procedures, and/or drive positive outcomes.

Responsibilities

• Supervises and provides operational leadership in planning, organizing, directing, controlling and evaluating the day-to-day operational functions related to the Food Production area to ensure effective and efficient delivery of services and/or achievement of business results.
• Establishes protocols and practices, ensuring compliance with department, affiliate, operating unit, and/or system standards, policies and procedures and applicable laws and regulations.
• Identifies and implements cost savings and best practices, using Lean or other process improvement methods and concepts.
• Collaborates with others to coordinate services, streamline work flow, standardize procedures, and/or drive positive outcomes.

Requirements

• Education: HS Diploma or General Education Diploma (GED) Certification & Licensure SS-Serve Save Certified within 60 days CDM- Certified Dietary Manager within 2 years
• Typical Experience: 5 years recent relevant experience.

Skills And Knowledge

• Demonstrated knowledge of food service and food production including receiving of food and non-food supplies and cleaning and sanitation of equipment, storage and work areas, inventory control, and profit and loss statements.
• Demonstrated knowledge of catering service, menu planning, and scheduling.
• Knowledge and understanding of applicable local, state, and federal laws, regulations and requirements relating to Food Services.
• Demonstrated leadership skills, including team building, and coaching/mentoring with the ability to motivate and engage others.
• General understanding of department operations and workflows and how department’s process/workflow impacts other department operations.
• Verbal and written communication and interpersonal skills.
• Ability to handle difficult circumstances and make sound business decisions with little direction.
• Ability to work in a dynamic and fast-paced environment with changing business priorities.
• Organizational and time management skills, with the ability to prioritize multiple projects while delivering quality service/achieving business results.
• Commitment to providing exceptional customer service and responding to customer needs/requests in a prompt, courteous manner.
• Ability to work/interact with a diverse population while respecting cultural and linguistic differences and fostering an inclusive work environment.
• Ability to use essential software and applications associated with the role’s duties and responsibilities.

Benefits

Yes

Pay

$83,595.20 to $104,478.40 / annual salary

Schedule

Variably scheduled

Employee Status

Regular

Total Compensation

Total compensation considers multiple factors, including, but not limited to a candidate’s experience, education, skills, licensure, certifications, departmental equity, training, and organizational needs. Base pay is only one component of Sutter Health’s comprehensive total rewards program. Eligible positions also include a comprehensive benefits package.