What are the responsibilities and job description for the Food and Nutrition Supervisor position at Driscoll Health?
Where compassion meets innovation and technology and our employees are family.
Thank you for your interest in joining our team! Please review the job information below.
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GENERAL PURPOSE OF JOB:
Supervises and coordinates activities of employees preparing and cooking food for hospital patients, staff, and visitors
Essential Duties and Responsibilities:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Maintains utmost level of confidentiality at all times.
- Adheres to hospital policies and procedures.
- Demonstrates business practices and personal actions that are ethical and adhere to corporate compliance and integrity guidelines.
- Supervises department staff in all food preparation. Supervises dish room to ensure that proper techniques are being used.
- Makes certain that staffing is appropriate in each area of the department and adjusts as needed.
- Ensures that established procedures and standards are kept in all work areas.
- Under the general supervision of the Food and Nutrition Service Director, writes modified menus and interviews patients for food preferences and patient satisfaction. Follows up on any discrepancies found.
- Checks patient census before each meal and makes proper adjustments in the number of trays delivered to the floors.
- Records total meals on Meal Census Sheets
- Performs certain quality improvements tasks such as checking food temperatures, texture, taste, and accuracy of preparation, NPO status of patients, plate waste studies, and other QI tasks as required.
- Observes methods of food preparation, cooking and sizes of portions to ensure food is prepared in prescribed manner.
- Answers telephone, takes messages, and relays information to correct personnel.
- Retrieves menus and diet requisitions as needed.
- Supervises cleaning jobs to ensure that sanitation requirements are being met.
- Fills out nourishment sheets for all nourishments and ensures that all patients receive their nourishments.
- Assists in taking physical inventory of food and supplies as needed on regular basis.
- Trains and orientates new employees as required.
- Inspects each workstation at the beginning and end of each shift to ensure that all personnel are on duty as assigned and that all stations are in satisfactory condition for the next shift.
- Performs any duties in the kitchen, trayline, cafeteria, and dish room as required by staffing problems.
- Assures that cashier reports and cash are correct. Requests change for the department change bag
- Performs other duties as assigned.
Supervisory Responsibilities:
- Effectively administers performance management system including:
- developmental feedback
- goal setting
- assesses competency
- progressive discipline
- Strong knowledge of and effective in administering hospital policies and procedures.
- Responsible for sound management of human resources.
- Makes and implements decisions compatible with organizational goals.
- Maintains composure, effectiveness, and flexibility under pressure.
- Follows department policies and procedures for age appropriate diets and preparations of food items for patient trayline.
- Supervises the following job classes: Dishwasher, Warehousemen, Cafeteria Aide, Formula Room Aide, Diet Aide, Salad Aide, Cook, Cashier.
EDUCATION AND/OR EXPERIENCE:
- One year certificate from college and technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.
CERTIFICATES, LICENSES, REGISTRATIONS:
- Food Manager’s Permit
