Supervisor - Nutrition Services

For more than a century, Fairfield Medical Center has been a regional healthcare provider who delivers exceptional care to our patients by creating exceptional experiences for our employees.

The driver behind our culture is that we all believe in the value of it, and we hire people into the organization who are also committed to making a difference.

Our employees truly go the extra mile to serve our patients and each other.

When you join us, you become part of our team; it is our goal to not only be the best place you will ever work, but the only place you will want to work.

Join our team.

Make a difference.

Pay Rate: $23.00-$36.80 hourly Job Description: The Supervisor overlooks the day-to-day activities of a functional area of a department/unit.

Supervises the work of employees.

* Supervises and supports the Attendants, Cashiers, and Night Cleaners.

Assists Clinical Supervisor in the oversight of Clerical Specialists.

* Has primary responsibility for the customer service environment results, including retail operations, catering, and patient interaction.

* Spends the majority of time in a supervisory role.

As an estimate the position comprises about 75% supervision duties and 25% operational tasks.

* Assists in facilitation of new employee department orientation.

Meets with new employees to review policies, orientation packet assists with and conducts employee evaluations, applicant interviews, performance improvement plans, and performance follow-ups.

Conducts Conference Reports, Performance Improvement Plans, and Progressive Disciplinary actions as needed.

Assists Department Manager, Culinary Supervisor, and Clinical Supervisor in the review of Employee competencies.

* Acts as a resource person for staff, visitors, or patients while maintaining a high level of confidentiality with all information.

* Maintains at all times a professional demeanor and demonstrates a positive interpersonal relationship with Medical Center staff and Administration so that productivity and positive relations are maximized.

* Functions as the initial point of leadership contact for incoming catering requests and communication to the department.

Coordinates and prioritizes these communications between and amongst other Leadership Team members and the Catering Representative.

Helps support the execution of catering events.

* Oversees the care and recognition of the staff in both formal and informal ways.

* Assists with customer service recovery with patients and guests, including visiting patients to promote service recovery.

* Collaborates with Department Manager to attend meetings outside of Nutrition Services to represent the Department.

* Promotes a culture of safety within the department utilizing Hospital and Department goals and metrics to achieve a safe environment.

Communications, Planning, and Execution * Assists Clinical Supervisor in the communication and collaboration between the Clerical Specialists and the cart and OB Attendants to provide and maintain timely meal delivery and correct medically indicated diets.

* Assists Clinical Supervisor in the implementation of Computrition.

* Keeps the Leadership Team up to date on the status of staff in FMC Progressive Discipline system.

Assists Department Manager in the delivery of progressive disciplinary reports.

* Manages PTO requests and schedules for the Dietary Attendants.

* With others, coordinates and leads daily staff huddles.

* Assists the Department Manager in planning and presenting staff and department meetings.

Presents information, updates, and reports.

* Assists Department Manager in the development of the yearly department budget.

* With the support of the Kitchen Supervisor and Department Manager, plans the retail Special Events Café Calendar and directs these program events in the customer service environments.

Collaborates with the Marketing Department in the planning and executing special events in the FMC Café.

* Keep the rest of the Leadership Team informed of problems or needs when they arise.

* Assists Department Manager in the measuring, analyzing and making recommendations on retail sales, contribution margins, and elements of sustainability.

* Coordinates with Project Search Supervisors on the scheduling, training, and review of Project Search employees.

Other Responsibilities * Performs duties including greeting and assisting visitors, and/or staff, answering, screening, and referring telephone calls, taking messages and following up and communicating with the appropriate individuals.

* When needed, covers for the daily duties of the Team Leader or Charge, for example, completing the daily department bank deposits, auditing the unit safe, and preparing and auditing cashier banks.

* Supports the Department Secretary in maintaining correct inventories and timely orders for all paper and single-service items that the department receives from Materials Management.

* Assists the Culinary Supervisor and Department Manager in "on-call" leadership on the weekends.

* Other projects and duties as assigned by the Department Manager.

Qualifications Job Qualifications: * Education: Associates degree or higher in the applicable field of study preferred * Experience: Experience working in food service required.

2-4 years of experience in a culinary management, supervisory, or lead role position is preferred.

Previous experience in a Health Care Facilities Food setting is preferred.

Medium Work: Exerting up to 20-50 pounds of force occasionally, and/or up to 10-25 pounds of force frequently, and/or a negligible up to 10 pounds amount of force often.