DIETARY TRAYLINE SUPERVISOR (TR- 2 days a week- 11:15a-7:45p)

Description

The Dietary Tray Line Supervisor at Riverside Healthcare is responsible for supervising the tray line operations within the dietary department. This role ensures the safe and sanitary handling of food, equipment, and supplies, and oversees the timely and accurate preparation and delivery of meal trays to patients. The Supervisor coordinates employee training, assigns work tasks, and monitors food safety and sanitation standards while providing leadership and coaching to staff members. Demonstrates flexibility with assignments within professional scope/duties/licensure.

Essential Duties

• Supervise and oversee tray line operations to ensure accurate and timely assembly of patient meal trays according to dietary guidelines.
• Monitor food safety and sanitation procedures, ensuring compliance with department and regulatory standards for the handling and preparation of food and equipment.
• Coordinate and assign work tasks to dietary staff during assigned shifts to ensure smooth workflow and proper staffing levels.
• Train new employees on tray line procedures, food safety standards, and departmental policies.
• Provide leadership and coaching to staff, addressing performance issues and ensuring quality standards are met.
• Reconcile cash drawers for cafeteria and other sales areas at the end of the shift to ensure accurate financial reporting.
• Assist with patient care tasks, such as delivering trays or addressing special dietary needs when necessary.
• Work assigned tasks in the kitchen and cafeteria, ensuring that meal preparation, service, and cleanup are performed efficiently.
• Collaborate with other departments to ensure dietary needs and patient preferences are met.
  
  

Non-essential Duties

• Participate in departmental meetings and training sessions as required.
• Assist with inventory management and stock rotation when necessary.
• Perform additional duties as assigned by the department manager to support the dietary department’s overall operations.
  
  

Requirements

Preferred Experience

• Previous experience in food service, particularly in a healthcare setting, is preferred.
• Experience in a supervisory or leadership role is a plus.
• Strong leadership and organizational skills to effectively supervise staff and coordinate tray line operations.
• Excellent communication skills to provide clear instructions and feedback to staff and collaborate with other healthcare professionals.
• Ability to ensure compliance with food safety and sanitation standards, including safe handling of food, equipment, and chemicals.
• Strong problem-solving skills to address any issues that arise during tray line operations and ensure timely resolution.
• Physical ability to stand for long periods, lift trays or supplies, and perform tasks in a fast-paced environment.
  
  

Preferred Licensure/Education

• High school diploma or equivalent preferred.
  
  

Employee Health Requirements

Chemicals: Cleaning products, grease cutter, sanitizer

Video Display Terminals: Occasionally

Blood and Body Fluids: Occasional possibility to saliva and very rarely blood and/or vomitus

TB or Airborne Pathogens:Occasional visits to patient care units and patient rooms

Sensory Requirements (speech, Vision, Smell, Hearing, Touch)

Speech: Needed to use verbal communications

Vision: Needed to evaluate quality of products and service.

Smell: Needed to evaluate quality of products and service.

Hearing: Needed to hear communication in work area.

Touch: Needed to evaluate quality of products and service. Exposure to slippery and wet surfaces.

Activity/Lifting Requirements

Average Hours per Week: 32 - 40

Shift: Days/afternoons

Percentage of time during the normal workday the employee is required to:

Sit: 5%

Twist: 2%

Stand: 60%

Crawl: 0%

Walk: 40%

Kneel: 0%

Lift: 20%

Drive: 0%

Squat: 0%

Climb: 0%

Bend: 10%

Reach above shoulders: 5%

The weight required to be lifted each normal workday according to the continuum described below:

Up to 10 lbs: Occasionally

Up to 20 lbs: Occasionally

Up to 35 lbs: Not Required

Up to 50 lbs: Not Required

Up to 75 lbs: Not Required

Up to 100 lbs: Not Required

Over 100 lbs: Not Required

Describe and explain the lifting and carrying requirements. (Example: the distance material is carried; how high material is lifted, etc.):

Carry trays of food, stacks of dishes, cans of food and supplies. A range of knee to shoulder with occasional lifting over shoulder high.

Maximum consecutive time (minutes) during the normal workday for each activity:

Sit: 30

Twist: 1

Stand: 30

Crawl: 0

Walk: 20

Kneel: 0

Lift: 2

Drive: 0

Squat: 0

Climb: 0

Bend: 1

Reach above shoulders: 1

Repetitive Use Of Hands (Frequency Indicated)

Simple grasp up to 10 lbs. Normal weight: Less than 1lb often

Pushing &pulling Normal weight: 20lbs occasionally

Fine Manipulation: Controls on equipment, knives and writing

Repetitive use of foot or feet in operating machine control: None

Environmental Factors &Special Hazards

Environmental Factors (Time Spent)

Inside hours: 8

Outside hours : 0

Temperature: Normal Range

Lighting: Average

Noise levels: Very loud

Humidity: Humid

Atmosphere: Average

Special Hazards: Mechanical & Electrical - Use of all equipment in department needed to complete work tasks.

Protective Clothing Required: Slip-resistant shoes continuously