Dietary Supervisor - PRN

Job Details

Description

Position Highlights:

• Work/life:
• Employee-centric: Tuition reimbursement, loan forgiveness, comprehensive major medical, dental and vision insurance, paid time off, 401(k), health and wellness offerings, monthly employee events, and more.
• Lifestyle: Sandusky was voted “Best Coastal Small Town in America”. You will have the opportunity to enjoy living and working in this growing area along the beautiful shores of Lake Erie.
  
  

About Firelands Health

Our goal at Firelands Health is to be the best & preferred independent healthcare employer for the Sandusky Bay region.

Firelands Health is the area’s largest and most comprehensive resource for quality medical care. We are “big enough to care for you, and small enough to care about you”. We are locally managed and governed as a not-for-profit healthcare facility, serving the counties of Erie, Ottawa, Sandusky, and Huron, covering a regional service area with over 300,000 residents. Our mission is to provide excellent healthcare, promote community wellness, and improve the lives we serve.

Our Core ACE Values: Attitude: We choose to be positive and inclusive every day. Commitment: We are committed to exceed the expectations of those we serve. Enthusiasm: We will work passionately to make a difference.

What You Will Do

• Under the general supervision of the Director & Executive Chef, supervises and coordinates activities of all Nutritional Services employees, performs essential clerical duties associated with the nutritional care and provides excellent customer service to all patients and customers in the cafeteria. Performs other related duties.
• Supervises the overall function for all areas within the kitchen including staff compliance to procedures, sanitation, floor care, dish-room operation, patient meal service, catering, cafeteria operation, diet office, and hostesses.
• Reports all performance policy violations and behavioral policy violations to the Director.
• Coaches and instructs staff to perform according to standard when observation of performance or behavior requires improvement.
• Answers telephone, taking messages and relaying information as needed. Handles all clerical responsibilities as assigned by the Director & Executive Chef.
• Coordinates special functions. Updates and posts special function information 3 days prior to function date.
• Assembles all information for special functions, nourishment, and purchases, and makes available to the Administrative Assistant. Responsible for communicating with the organizer of the special functions.
• Performs daily cash procedures and deposits for the cafeteria and Java City. Orders change and supplies the cash register drawers with the correct balance of currency and coins.
• Coordinates nourishment requests.
• Supervises Dietary Services employees’ preparation of trays on tray line. Supervises dish room, pot washing area and various cleaning jobs to ensure that proper techniques are used and that established procedures and standards are maintained in all work areas.
• Takes ownership with schedule – covering shift, making sure we have enough staff to support the shift.
  
  

Assures that all temperature logs are complete throughout the kitchen, this includes:

• Dish-machine log completed for breakfast, lunch and dinner every day
• Patient food temperature log for breakfast, lunch, and dinner every day
• Refrigerator logs for opening and closing shifts
• Hot food logs for the cafeteria.
• Corrective action to address non-compliant temperatures are addressed and corrected.
• Dish-machine repair contacts are made to address malfunctioning equipment and follow-up with the Director/Executive Chef to assure repair is made.
• Inspects patient’s trays for attractiveness, palatability, and temperature. Checks trays for accuracy and places into food cart.
• Observes methods of food preparation, cooking, and sizes and portions to ensure food is prepared in the prescribed manner.
• Inspects work, storage, and serving areas to ensure that safety and sanitation procedures are followed.
• Locks refrigerator and doors leading to department at the end of the day; inspects each work station at the end of each shift to ensure that all stations are in satisfactory condition for the next day.
• Provides training and assists with orientation of new employees; counsels employees when appropriate and uses suitable coaching or disciplinary action to address employee issues.
• Supervises cafeteria employees to ensure that the standards of service are maintained. Actively looks for ways to improve customer service and ways to improve financial and operational performance of the dietary department.
  
  

What You Will Need

• High School diploma or equivalent.
• Three consecutive years of food service experience. Two years of proven supervisory experience. One-year supervisory experience in a healthcare setting preferred.
• Leadership skills, quick reactions to problems, and ability to work in a fast-paced environment
• Ability to use Microsoft computer software programs (Word, Excel, Outlook).
• Ability to perform repetitive or short-cycle operations carried out according to standard procedures involved in tallying and statistical reporting.
• Successful completion of a ninety (90) day get‑acquainted period.