Supervisor, Food and Nutrition Services

About the Role

This position functions as part of the management team that ensures safe and fresh delivery of food and services to patients as well as customers in a timely and professional manner. Primary responsibilities include operations management in the room service and/or retail areas, including planning, preparation, and ensuring excellent service of nutritionally balanced meals. Manages and controls daily unit operations and resources to meet operational, financial, and service goals.

Responsibilities

• Schedules staff according to department needs and budgeted hours.
• Implements and maintains cost control procedures adhering to budget constraints while guaranteeing quality service.
• Interviews, hires, orients, trains, develops, and evaluates the performances of department personnel, and disciplines and/or discharges when necessary.
• Provides direction to staff regarding sensitive and/or complex work-related problems, resolves complaints, and responds to inquiries regarding department operations.
• Assists the management team with planning and conducting monthly employee meetings and in-service training.
• Ensures compliance with regulatory agencies by coordinating functions related to policy and procedure.
• Assists management in developing short and long-term department vision and goals, and identifies opportunities for budget/department savings.
• Maintains knowledge of diet office, kitchen, and storeroom functions, and updates recipes and ingredients for nutritional analysis of patient and café menus.
• Participates in planning and implementing patient menu changes.
• Assists in catering management and executing functions.
• Maintains sanitation and safety standards throughout the department.
• Handles cash and ensures cashier security procedures as needed.
• Provides operational, analytical, and user-related technical support for Food and Nutrition computer systems and associated interfaces.
• Maintains and enhances patient and customer satisfaction.
• Identifies malfunctioning equipment, coordinates repairs, and follows up through completion.
• Ensures adherence to quality control standards and implements corrective action as needed.
• Plans, develops, and participates in projects as assigned.

Qualifications

• Bachelor's Degree in Nutrition (Preferred)
• 3 Years of food service supervisory experience in a healthcare setting

Skills

• Excellent organizational and communication skills
• Capacity to be a team player and problem solver
• Strong leadership skills with the ability to coach and mentor others
• Ability to manage multiple projects and handle stressful situations
• Positive interaction with others
• Knowledge of customer service techniques, supervisory practices, and procedures
• Allergen Awareness - American National Standards Institute (ANSI) Required

Benefits

• Career Pathways to Promote Professional Growth and Development
• Various Medical, Dental, and Vision options
• Tuition Reimbursement
• Free Parking at designated locations
• Wellness Program
• Savings Plan
• Health Savings Account Options
• Retirement Options with Company Match
• Paid Time Off
• Community Involvement Opportunities

Position Details: Location: Edward Hospital, Naperville, IL | Full Time, 40 hours | Hours: Days, 6am-2:30pm, Rotating weekends and holidays | Pay Range: $22.14 - $33.21 per hour (based on experience and expertise)