Responsible to maintain and administer established department operational systems, provide for the operational needs of staff, and to contribute to the development of new operational systems as an active member of the management team.

Directs storeroom clerk and cooks and provides for the operational needs of these positions. Supervisor will collaborate in implementing and sustaining infection control practices with clerk to create a safe, sanitary, and orderly storage facility.

Maintains communication with patients, staff, and customers regarding the level of services they receive from Nutrition Services staff. This data is relayed to the management team and/or staff whenever necessary.

Maintains adequate staffing for daily needs reflecting cost efficiency. Recruits, hires and manages the performance of staff. Assigns staff and workload, respecting changing priorities in daily operations.

Supervisor will actively collaborate in the process of menu development for patient, cafeteria, and catering services.

Four (4) years of experience in food services; two (2) years of hospital nutrition experience.

Associate of Arts degree

Certified Dietary Manager (CDM) or Registered Dietitian Nutritionist required. If not currently certified, certification to be obtained within 12 months of hire; unless otherwise required by State or local health code. Current certification as a ServSafe Food Protection Manager. Current (within the past 12 months) ServSafe Allergen certifications.