Shift Supervisor - Food & Nutrition

• Utilizes computer software to maintain patient diets and meal selections, produces meal reports and sized recipes for Cook employees and performs quality checks on each tray as they are assembled and prepared for delivery.
• Receives and checks vendor deliveries for accuracy, quality, and safety.
• Supervise and coach operations employees; confirming that service, sanitation and quality standards are met or exceeded, policies are taught and upheld, and processes are consistent.
• Performs Food service Aide job duties and responsibilities while providing leadership, oversight and direction to employees within assigned departments.
• Prevents and solves issues, including employee scheduling challenges, employee issues and customer service opportunities.
• Works willingly and accepts assignments as given.
• Attends all mandatory meetings and programs.
• Participates in opportunities that enhance personal and professional growth.
• Performs other duties as necessary or assigned.
• Complies with the Corporate Compliance Policy and all laws, regulations, and Standards of Conduct relating to the position and agrees to report any suspected violations of law or Standards of Conduct.
• Complies with all applicable state and federal regulations and JCAHO standards.
• Maintains a safe work environment using safe work practices, utilizing standard precautions and complying with hazardous waste procedures at all times as described in St. Anthony's Safety Manual.
• Maintains the confidentiality of patient, resident, employee and organizational information.

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include assisting the department Manager with the following: interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

• High school diploma, GED, or similar certification required, one year certificate from a college or technical school preferred; with one year related experience and/or training; or equivalent combination of education and experience.

Position Requirements, Certifications, License

• Completion of a Certified Food Protection Manager (CFPM) certification within 12 months of hire with ongoing maintenance of certification.

Language Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak professionally and effectively with others.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; talk and hear; and use hands to finger, handle or feel. The employee is frequently required to stoop, kneel, crouch, and reach with hands and arms. The employee is frequently required to walk and sit. The employee must frequently lift and/or move up to 20 pounds and occasionally lift and/or move up to 50 pounds.

Specific vision abilities required by this job include close vision, distance vision, peripheral vision, color vision, depth perception and ability to adjust focus. Computer work is frequent.

Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee is frequently exposed to wet and/or humid…