Supervisor-Nutritional Service (BMC)

Job Duties: Assists the Manager/Director with handling human resource functions. May include but not limited to: A) interviewing, hiring, coaching, training, orienting, disciplining, evaluation, and separation according to established policies and procedure, B) scheduling staff coverage, time and attendance tracking, payroll, C) documents and follows-up on employee accidents according to department procedures.

Reports equipment/maintenance problems to respective department in a timely manner and follows-up in order to minimize down-time and avoid any unsafe conditions as exampled by; A) evaluates equipment and places work order if required, B) notifies employees and Manager/Director of equipment problems, C) place notices on equipment unsafe to use or remove equipment from work area.

Demonstrates a willingness and flexibility in assisting other areas of the department as needed. May include but not limited to: A) recognizes needs and takes initiative to assist, B) responds to requests for assistance with cooperation and efficiency; C) exercises good judgment and creativity in problem solving to adapt to issues as they arise; D) maintains a broad knowledge of department operations and an ability to work proficiently in multiple areas; E) provides relief coverage as needed for any position within food operations, as assigned by management; which may include menu marking, meal service, meal tray delivery, hot and cold food production, etc.

Assists in departmental orientation and training of new employees, completing orientation checklist and providing resource material to new employees. Acting as a role model and mentor by following approved policies procedures and guidelines.

Annually works with the Nutritional Services leadership to develop, implement, and lead at least one quality improvement activity related to quality improvement initiatives. Develops, conducts, and analyzes customer satisfaction surveys monthly. Develops and implements action plans in order to improve overall customer satisfaction.

Supervises all patient, cafeteria, catering food operations and the diet office, as appropriate, to ensure all regulatory standards are met. May include but not limited to: A) assures professional, courteous, respectful, and cooperative teamwork are met; B) assures that quality and quantity standards are met; C) assures proper grooming, dress code, and hygiene policies are followed, D) assures safety and sanitation procedures are followed in all areas; E) conducts monthly audits as required for Quality assurance/Performance Improvement (QAPI); F) monitors staffing needs to comply with budgeted and flexed productivity levels to accommodate for volume changes; G) resolves patient and/or retail meal service issues.

Assists the Manager/Director to assure that safety, cleanliness, and sanitation standards are met. May includes but not limited to: A) inspects service areas, work stations, and equipment to ensure that safety, cleanliness, and sanitation standards are met per policy, including nourishment rooms/pods, as appropriate; B) monitor and verify that staff are completing and signing assigned cleaning lists.

Provide assistance with menu marking responsibilities as example by: A) provide assistance to diet aides, as needed; B) checking menus for accuracy on a regular basis; C) round on units with patients and staff to obtain patient satisfaction feedback and taking corrective action on problems identified; D) assuring diet orders and food requests are being processed in a timely manner, following up with kitchen staff/supervisors to facilitate timely delivery of tray or food requests.

Coordinates and supervises meal services to ensure regulatory standards are met as exampled by: A) ensures timeliness and accuracy for menu selections, appropriate time and temperature of food items, quality, quantity, and accuracy of items being served; B) responsible for the safe and efficient transportation of food, products, and equipment throughout surrounding locations, as needed; C) completes meal service reports, identifying problems encountered and action taken.

Travels to various on-campus and off-campus locations to deliver food, pick up supplies, handle deposits, provide coverage, and attend meetings, vendor events, and trainings.

Education and Experience: Associate's Degree in Nutrition, Hospitality, or related field required. Experience may be considered in lieu of degree. Minimum two years of experience in food service environment required. Minimum one year supervisory experience in healthcare environment preferred.

Knowledge and Skills: Knowledge of inventory control. Able to use a computer, printer, and software programs necessary to the position (e.g., Word, Excel, Outlook, PowerPoint). Operate/troubleshoot basic office equipment required for the position. Able to work calmly and respond courteously when under pressure; collaborate and accept direction. Able to think critically; manage multiple assignments effectively; organize and prioritize workload; work well under pressure; problem solve; recall information with accuracy; pay close attention to detail; work independently with minimal supervision. Able to distinguish colors as necessary; hear sufficiently for general conversation in person and on the telephone, and identify and distinguish various sounds associated with the workplace; see adequately to read computer screens, and written documents necessary to the position.

Licensures and Certifications: Dietetic Technician Registered (DTR), Certified Dietary Manager (CDM), Culinary Degree, Nutrition Degree, or Dietary Services Supervisor Certification (DSS) Preferred. Current ServSafe Certificate required. Current Driver's License required upon hire.