Supervisor, Dietary (Food and Nutrition)

Overview:

Supervises and coordinates activities of dietary workers. Enforces safety and sanitation HACCP as well as established departmental and hospital policies.

Responsibilities:

Directly supervises and evaluates dietary workers.

Indirectly supervises cooks, pantry workers, ingredient room, pot room, cafeteria, and salad room.

Prepares daily assignment sheets.

Prepares Kronos daily with employee overtime and sick calls and submits them to the Payroll Clerk for processing.

Participates in disciplinary actions as needed.

Provides job training as needed for lead dietary workers.

Completes orientation sheets with new employees, answering questions, supplying information, and making recommendations as required.

Supervises CTS line for portion control, tray appearance and HACCP techniques.

Supervises the daily operation of the dish room.

Supervises the general cleaning program and documents completed tasks on the daily sanitation schedule.

Takes and records necessary temperatures and chemical concentration information on designated sheets and takes appropriate action if needed.

Notifies the Patient Service Manager or Assistant Director of the need for any major repairs. Completes and sends repair slips to Engineering on routine problems.

Supervises the cafeteria operation in the absence of the Cafeteria/Catering Manager.

Performs other related duties assigned by supervisor. In an emergency, performs other duties necessary for the welfare of patients or the efficient operations of the institution.

Qualifications:

Education:

High School Graduate or Equivalent; AAS or BS preferred

Experience:

Minimum one (1) year experience as a Food Service Supervisor, or two (2) years as lead dietary worker preferred.

Knowledge and Skills:

Must be able to work independently in a fast paced production area.

Must be capable of making quick, rational management decisions based on sound Food Service principles.

License/Registration/Certification/Permit Required:

Completion of an approved 90-120 hour Dietary Managers’ course, or equivalent preferred. Serv Safe certification preferred within 1st Year.

Physical Requirements:

Position requires prolonged periods of standing, reaching, walking throughout the working day.

Position will be required to stoops, bends, lifts, carry items weighing up to 75 pounds.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The statements herein are intended to describe the general nature and level of work being performed by employees, and are not to be construed as an exhaustive list of responsibilities, duties, and skills required of personnel so classified. Furthermore, they do not establish a contract for employment and are subject to change at the discretion of The Brookdale Hospital Medical Center.

BHMC is an equal opportunity employer, it is our policy to provide equal opportunity to all employees and applicants for employment without regard to race, color, religion, national origin, marital status, military status, age, gender, sexual orientation, disability or handicap or other characteristics protected by applicable federal, state, or local laws.

Permanent