Dietary Supervisor

The Dietary Supervisor supervises staff that plans, prepares, and delivers meals to patients. Consults and coordinates with the Dietary Manager and Clinical Dietitian to ensure all menus comply with general dietetic standards fulfill prescribed patients nutritional and therapeutic requirements. The individual is responsible for ensuring staff accurately and efficiently cook meats, fish, vegetables, soups and other hot food products, as well as prepare and portion food products prior to cooking. Prepares items, and ensures staff prepares items, for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Must be knowledgeable of and consistently compliant with standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies and procedures.

Essential Duties:

• Assist the Dietary Manager with the day-to-day Dietary Requirements
• Supervise day-to-day operations of patient meal delivery and service
• Assure employees are trained in all aspects of department and hospital operations pertinent to their jobs
• Manage integration of Dietary services with Nursing unit operations collaboratively
• Performs any or all of the duties in the kitchen, tray line, cafeteria and dish rooms as required by staffing variances
• General knowledge of modified diets and ability to read and follow a diet spreadsheet is required
• Ordering supplies, following par levels
• Assisting the Dietary Manager with monthly reports
• Assist the Dietary Manger with preparation of staff schedule
• Coordinates timeliness of food preparation, service, distribution, and cleaning
• Must be able to open and/or close the kitchen and cafeteria, to include ensuring all tasks are completed by staff
• Act as the Dietary Manager in the Manager's absence
• Ensures cleanliness of all work areas of staff as necessary, and/or as assigned
• Performs other related duties as assigned by the Dietary Manager or Executive Management
  
  

This job description is not intended to be all-inclusive. Employee may perform other related duties to meet the ongoing needs of the hospital. Duties may be modified or changed with or without notice.

Requirements

Education and/or Licensure - High School degree (or equivalent) and four (4) years' work experience required. Must possess or obtain a valid Food Handlers certificate before beginning employment.

Experience - A minimum of two (2) years' experience as a cook in a commercial environment, preferably in a healthcare environment setting preferred. Four (4) years' experience in a kitchen role, preferably in a healthcare setting.

Additional Requirements - Bi-lingual English/Spanish preferred but not required. Must be available for weekend, day, and night shifts as assigned. Must possess or obtain a valid CPR certification and SAMA training within 30 days of hire.

Knowledge Skills And Abilities

• Must be able to concentrate on work amidst distractions such as noise, conversations and foot traffic; must be able to consistently meet deadlines; and finish all food preparation at specified serving time; must be flexible in work hours in order to meet patient and organization operating needs
• Must maintain self-control in volatile or hostile customer services interactions
• Must be able to adjust recipes to achieve desired results. Must be able to read and comprehend recipes or instructions on prepackaged products. Ability to read, convert and adjust mathematical measurements for recipe adjustments
• Must be able to use kitchen equipment such as knives, slicers, mixers and dishwashers; knowledge of the hygiene factors involved in food preparation; knowledge of cleaning products and the appropriate methods of cleaning a variety of surfaces
• Must be able to work independently, in a result restricted physical environment for extended periods of time
• Skill to independently interpret reference materials to comply with law, rules, regulations, policies, procedures, etc
• Must have ability to perform several tasks concurrently
• Must be able to supervise kitchen staff with dignity, respect, and professionalism
• Ability to apply time management practices to prioritize, schedule and complete work effectively to comply with mandated policies and deadlines
• Ability to work on multiple tasks or parts of tasks simultaneously to ensure timely completion of work activities
  
  
  

Physical Requirements/Environmental Conditions

Perform the following with or without reasonable accommodations:

• Ability to stoop, kneel, crouch, crawl, reach, stand, walk, push, pull, lift, grasp, and be able to perceive the attributes of objects such as size, shape, temperature, and/or texture by touching with skin, particularly that of the fingertips
• Ability to express and exchange ideas via spoken word during activities in which they must convey detail or important spoken instructions to others accurately, sometimes quickly and loudly
• Hearing to perceive the nature of sound with no less than 40 db loss @ Hz, 1000 Hz, and 2000 Hz with or without correction; ability to perceive detailed information orally and make fine discriminations in sound
• Perform repetitive motions with wrists, hands, and fingers. Individual must be able to exert up to 100 pounds of force occasionally and to be able to lift, carry, push, pull, or otherwise move objects
• Work requires a minimum standard of visual acuity with or without correction that will enable people in the role to complete administrative and clerical tasks, as well as inspect and analyze
• Must be able to work and concentrate amidst distractions such as noise, conversation and foot traffic; ability to handle interruptions often and be able to move from one task to another
• While worker may possibly be subjected to temperature changes, the worker is generally not substantially exposed to adverse environmental conditions as the work is predominantly inside
  
  
  

Benefits

• Health Insurance
• Vision Insurance
• Dental Insurance
• 401K Retirement Plan
• Healthcare Spending Account
• Dependent Care Spending Account
• PTO Plan with Holiday Premium Pay
• Life Insurance (Supplemental Life, Term, and Universal plans are also available.)
• Short and Long-Term Disability (with additional buy-in opportunities)