What are the responsibilities and job description for the Supervisor Nutrition Svcs position at Baylor St Luke's Medical Center?
Overview
Baylor St. Luke’s Medical Center is an internationally recognized leader in research and clinical excellence that has given rise to breakthroughs in cardiovascular care neuroscience oncology transplantation and more. Our team’s efforts have led to the creation of many research programs and initiatives to develop advanced treatments found nowhere else in the world. In our commitment to advancing standards in an ever-evolving healthcare environment our new McNair Campus is designed around the human experience—modeled on evidence-based practices for the safety of patients visitors staff and physicians. The 27.5-acre campus represents the future of healthcare through a transformative alliance focused on leading-edge patient care research and education. Our strong alliance with Texas Heart® Institute and Baylor College of Medicine allows us to bring our patients a powerful network of care unlike any other. Our collaboration is focused on increasing access to care through a growing network of leading specialists and revolutionizing healthcare to save lives and improve the health of the communities we serve.
Responsibilities
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.
Qualifications
Experience
Four (4) years of experience in food services; two (2) years of hospital nutrition experience.
Education
Associate of Arts degree
Licensure
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.
Special Skills
None specified.
Training
None specified.
Pay Range
$27.77 - $40.27 /hour
Baylor St. Luke’s Medical Center is an internationally recognized leader in research and clinical excellence that has given rise to breakthroughs in cardiovascular care neuroscience oncology transplantation and more. Our team’s efforts have led to the creation of many research programs and initiatives to develop advanced treatments found nowhere else in the world. In our commitment to advancing standards in an ever-evolving healthcare environment our new McNair Campus is designed around the human experience—modeled on evidence-based practices for the safety of patients visitors staff and physicians. The 27.5-acre campus represents the future of healthcare through a transformative alliance focused on leading-edge patient care research and education. Our strong alliance with Texas Heart® Institute and Baylor College of Medicine allows us to bring our patients a powerful network of care unlike any other. Our collaboration is focused on increasing access to care through a growing network of leading specialists and revolutionizing healthcare to save lives and improve the health of the communities we serve.
Responsibilities
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.
Qualifications
Experience
Four (4) years of experience in food services; two (2) years of hospital nutrition experience.
Education
Associate of Arts degree
Licensure
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.
Special Skills
None specified.
Training
None specified.
Pay Range
$27.77 - $40.27 /hour
Salary : $28 - $40
