Dietary Supervisor

Dietary Supervisor

Facility: Sisters of Charity Hospital

Shift: Shift 1

Status: Full Time

FTE: 1.000000

Bargaining Unit: ACE Associates

Exempt from Overtime: Exempt: Yes

Work Schedule: Days and Evenings with Weekend and Holiday Rotation

Hours: Various shifts between 5 AM - 8 PM

Summary:

Promote, monitor, and maintain a positive service culture. This role coordinates, directs, and supervises department activities, including food preparation, production, assembly, service, and distribution for patients/residents, associates, visitors, and guests. You will ensure adherence to standardized recipes, menus, and safe handling practices. The position involves organizing the cleaning and sanitizing of work areas, equipment, and small wares. Responsibilities include participating in hiring and progressive disciplinary actions. You will be fluent in using department and facility technology related to operations management, clinical nutrition, staffing, and cash accounting. This role oversees department cash handling functions and provides input to department leadership regarding departmental operations. You will assist in obtaining operational goals, including food and menu costing, menu planning, staff training and evaluation, purchasing, and budgeting.

Demonstrates knowledge of and compliance with established hospital and department policies, procedures, and objectives; standards for hygiene and personal appearance; CHS Mission; performance improvement program; safety, environmental infection control standards; and compliance with local, state, and federal regulations and guidelines.

Responsibilities:

EDUCATION

• High School graduate.
• A.A.S. degree in Food Service Management or related field required.
• In lieu of a degree, equivalent training obtained through work experience will be acceptable.
• HACCP/Serv-Safe certification preferred.

Experience

• One year of Healthcare and/or Commercial Supervisory Food Service experience preferred.
• Experience in food service.

Knowledge, Skills, Ability

• Ability to read, write, and follow oral and written instructions.
• Demonstrates the ability to clearly communicate through written & verbal means.
• Demonstrates computer and math skills.
• Ability to effectively interact with a diverse work group.
• Ability to manage multiple tasks and job responsibilities.
• Able to meet specific time frames and demonstrates problem-solving skills.

WORKING CONDITIONS:

ENVIRONMENTAL

• Exposed to hazards from electrical/mechanical equipment.
• Exposed to housekeeping/cleaning agents and chemicals.
• Subject to flammable, explosive gases, cuts, and burns.
• Subject to varying and unpredictable situations.
• Exposed to hazards of steam and heat and varying degrees of kitchen elements.
• Standing and walking most of the day.
• Subject to many interruptions.

Key skills/competency

• Dietary Supervision
• Food Service Management
• Staff Training
• Budgeting
• Food Safety
• Inventory Management
• Patient Care
• Team Leadership
• Operations Management
• Compliance