CERTIFIED DIETARY SUPERVISOR

STATEMENT OF PURPOSE

The Nutrition Services Dietary Supervisor position is responsible for leading café service improvement efforts by developing a menu that is always evolving and meets customer needs, managing quality of food, ensuring that a wide variety of foods are offered consistently, and assisting with production responsibilities. Supervises and coordinates activities of kitchen staff preparing and cooking foods for the hospital patients, staff and visitors. Works in Nutrition Services staff positions as needed, to fill in during vacations. This position is under the direct supervision of the Nutrition Services Manager.

Full-time, benefited position working 80 hours per two week pay period. Days of work are Monday - Friday from 10:30am - 7:00pm. Weekends are as needed and every other holiday.

JOB FUNCTIONS

Cafeteria Meal Services

• Works closely with the department cook on cafeteria and patient menu development and weekly production schedules.
• Focuses on improving the services offered in the Apple Basket Café while continuously striving to improve the quality, variety and sensory appeal of the food served.
• Continuously monitors and observes the quality of food items being placed in the cafeteria during the lunch meal service.

Supervisor Responsibilities

• Supervises employees in all aspects of food preparation, service and clean-up to ensure that proper techniques are used and that established procedures and standards are kept in all work areas.
• Prepares work schedules for employees. Monitors staffing needs.
• Picks up Russ Davis and other grocery weekly and as needed, assisting in ordering as needed.
• Participates in the development of policies, procedures, job descriptions/analysis and the department budget as requested by department manager.
• Assists in the planning and coordination of menus for patients, caterings, take out and café services following budget guidelines and nutrition requirements.
• Coordinates collection and analysis of data for quality control and performance improvement.
• Conducts department in-services as requested by department manager.
• Interviews, hires and trains new employees as needed. Assists department manager in writing up and conducting annual employee performance evaluations. Plays an active role in employee disciplinary process as needed.
• Stays up to date with and follows CMS and Joint Commission Dietary and Food Service standards.
• Performs any or all duties in the department as required by staffing needs.

Miscellaneous Responsibilities

• Consistently uses AIDET communication skills with patients, guests and employees.
• Interacts with customers of all ages.
• Continuously monitors equipment, food safety practices and the general operation of the department and Apple Basket Café services.
• Contributes to overall Nutrition Services Department and ever growing services.
• Assures that personal behavior complies with the hospital’s Standards of Behavior at all times.
• Performs other related duties as assigned or requested by department manager.

QUALIFICATIONS/REQUIREMENTS FOR THIS POSITION: (Dietary Tech)

• PREPARATION AND TRAINING - High school level of knowledge preferred. Requires the ability to understand and communicate detailed instructions and procedures.
• WORK EXPERIENCE - A minimum of 2 years of food service experience with customer service.
• ATTENDANCE - Punctual and regular attendance is an essential responsibility of each employee at JRMC. Employee are expected to report to work as scheduled, on time and prepared to start working. Employees are also expected to remain at work for their entire work schedule.
• INDEPENDENT JUDGEMENT - Work is performed independently. The employee must use his/her own judgment to plan and carry out the work. Work involves analysis of problems and development of methods and procedures.
• NATURE OF CONTACTS AND INTERPERSONAL SKILLS - Interacts with others in situations where matters of importance are discussed. The short-term success/effectiveness of one or more organizational components could be affected. Has contact with those outside of department throughout the day. Requires the ability to gain the cooperation of others and/or to communicate effectively. Substantial interpersonal skills required. Plans and assigns work of approximately 15 - 20 employees.
• MATERIAL AND/OR EQUIPMENT - In the event of an isolated incident of improper or careless activity, probable financial losses could be significant.
• RESPONSIBILITY FOR MAKING DECISIONS - Assignments are results expected, due dates and general procedures to be followed. Short term costs likely, but these would normally be restricted to internal operations or a single cost center.
• WORK OF OTHERS - Must be able to speak and write the English language in an understandable manner. Must be in good general health and demonstrate emotional stability. Must have positive collaboration with co-workers and patients.
• MENTAL/VISUAL EFFORT - Work requires concentration for short periods of time, occasionally under pressure. Must be able to see and hear or use prosthetics that will enable these senses to function adequately to assure that the major requirements of this position may be fully met. Must be in good general health and demonstrate emotional stability. Must be able to speak and write the English language in an understandable manner.
• WORKING CONDITIONS - Clean, well-lighted work area. Works beyond normal working hours, on weekends or holidays when necessary. Handles emergency or crisis situations. Is subject to falls and burns from equipment through the work day. Frequent exposure to heat and cold. Participates in and complies with JRMC Safety Management program. Maintains knowledge of and observes Standard Precautions, OSHA Job Classification: This position is defined as a category II. Employee does not have exposure to bloodborne pathogens.
• HAZARDS - Due to the nature of the work, carelessness on the employee's part could frequently cause harm to him/herself.
• JOB RELATIONSHIP - Supervised by the Nutrition Services Manager.
• PROMOTION - No formal line of promotion.
• PHYSICAL REQUIREMENT - These are physical requirements of the position that may be performed as part of daily duties. Inability to meet one or more of these physical requirements will not automatically disqualify a candidate or employee from the position. Upon request for a reasonable accommodation, JRMC may be able to adjust or excuse one or more of these requirements, depending on the requirement, the essential functions to which it relates, and the proposed accommodation.

EMPLOYEE REQUIREMENTS

• Visual Observation - Continuously
• Standing - Continuously
• Walking - Continuously
• Sitting - Occasionally
• Hands and Finger Dexterity - Continuously
• Reaching with Hands and Arms - Continuously
• Climbing - Rarely
• Stooping/Kneeling/Crouching/Crawling - Rarely
• Hearing/Listening - Continuously
• Tasting or Smelling - Occasionally
• Working Inside - Continuously
• Working Outside - Never
• Working in Extreme Heat - Rarely
• Working in Extreme Cold - Rarely
• Working with Hazardous Materials - Rarely
• Noise - Continuously
• Working in Dirt/Dust - Rarely
• Driving - Occasionally

Lifting: -

• Up to 10 pounds - Frequently
• Up to 25 pounds - Rarely
• Up to 50 pounds - Never
• Up to 75 pounds - Never
• Up to 100 pounds - Never
• Over 100 pounds - Never

Carrying: -

• Up to 10 pounds - Frequently
• Up to 25 pounds - Rarely
• Up to 50 pounds - Never
• Up to 75 pounds - Never
• Up to 100 pounds - Never
• Over 100 pounds - Never

Pushing: -

• Up to 10 pounds - Frequently
• Up to 25 pounds - Occasionally
• Up to 50 pounds - Never
• Up to 75 pounds - Never
• Up to 100 pounds - Never
• Over 100 pounds - Never

Pulling: -

• Up to 10 pounds - Frequently
• Up to 25 pounds - Occasionally
• Up to 50 pounds - Never
• Up to 75 pounds - Never
• Up to 100 pounds - Never
• Over 100 pounds - Never