Supervisor Nutrition

Supervises activities of food production and food distribution including floor supplies, nourishment's, requisitions, and patient tray line and cafeteria service. Evaluates and monitors quality improvement indicators for safety, sanitation, and food quality (taste, temperature, texture and appearance) utilizing established programs and standards. Participates in problem solving and developing action plans to continually improve safety, sanitation and food quality.This is not an exhaustive statement of duties, responsibilities, or requirements. Employees will be required to perform any job, with related instruction given by their supervisor, subject to reasonable accommodation.Confers with other members of the management team regarding operational concerns, patient service and customer service, and employee concerns. (25%)Assists with documentation and tabulation of quality indicators. Actively participates in problem solving. (10%)Conducts in-service classes and maintains records. (15%)Prepares work and time schedules that meet the department?s labor and FTE budgets. Demonstrates this via weekly reporting of actual staffing versus budgeted staffing and some data entry. (10%)Supervises food production to ensure recipes have been followed and that overall product quality meets department standards. (10%)Oversees all satellite feeding programs to ensure accuracy and quality of floor supplies, nourishment?s and meals and timeliness of service. (10%)Orients new employees to department. Interviews, trains, supervise and evaluate personnel. (10%)May involve some cash handling responsibilities such as opening or closing out cash operations. Documentation of cash operation i.e. sales report, cash register work sheet, and over/short log. (10%)All job qualifications listed indicate the minimum level necessary to perform this job proficiently.LEVEL OF EDUCATIONPreferred:* High School Diploma. AA degree in Food Service/Management Hospitality.CERTIFICATIONS, LICENSES, REGISTRATIONSPreferred:* ServSafe Certificate or California Food Handlers CardTECHNICAL REQUIREMENTSPreferred:* Ability to staff and schedule per budgeted FTE?s. Ability to motivate, train, coach and evaluate personnel. Ability to give written and oral instructions clearly and concisely.YEARS OF RELATED WORK EXPERIENCEMinimum:* One (1) year Healthcare food service experience; or two (2) to three (3) years foodservice management experienceKNOWLEDGE, SKILLS, and ABILITIESAll knowledge, skills, and abilities listed indicate the minimum level deemed necessary to perform this job proficiently.Strong critical thinking skills to exercise good judgment in communications and in assisting with problemStrong interpersonal skills that reflect positive attitude and sense of commitment to patients, colleagues and community.Excellent verbal and written communication skills that reflect a positive attitude and a sense of commitment to our patients, work associates and communityKnowledge of food sanitation, safety and standard food production techniques. Knowledge of preparation of quality food.